Review on Sasquash Commercial Stainless Smasher Smashed by Kari Miller

So far, 2.4 ounces of 80/20 ground beef is enough. I make two meatballs. I sprinkle one side with coarse salt, coarse pepper and some garlic powder. I only add American cheese to the first patty, so it's in the middle. Fried potato rolls are good too. Dip it in A1 sauce and my goodness it's good. In itself, the crusher does its job perfectly. I don't use parchment paper. Once you break the burger, I make a circular motion for about 10 seconds, after which it lets go. Once you get the right temperature, you'll get it. So far, these burgers are tastier on cast iron than cooking large burgers on the grill.