Maximize the Maillard reaction by optimizing the smashing pressure and contact area.

Master Rule: Maximum crust requires high pressure to increase microscopic contact points.

Configure Parameters

3 oz
15 sq in
5 mm

Calculated Targets

Required Force
15 lbs
downward pressure
Patty Diameter
4 in
Contact Pressure
1 PSI
Crust Area
12 sq in
Adjust inputs to see changes.

Reference Data

Patty (oz) Thickness (mm) Diameter (in)
2.0 4 3.5
3.0 5 4.5
4.0 6 5.0
6.0 8 6.0

Precision Master Protocol

  1. 1
    Step 1: Form cold meat into loose balls.
  2. 2
    Step 2: Heat griddle to 450 F.
  3. 3
    Step 3: Smash immediately flat.
  4. 4
    Step 4: Hold for 10 sec.
  5. 5
    Step 5: Scrape and flip when edges brown.
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