I'll have to try a different smashburger these were paper thin and not the least bit juicy.
What that is cuh?
I think that was the problem they were to thin and not juicy at all. I liked the crispyness but imo that should be the edges not the the whole patty through.
It's a legend from the state of Minnesota and has spread throughout the state and now the rest of the country.
I want you to know you inspired me to make some quick single-patty smashburgers, and they were juicy and delicious. So thank you
I would have gone bougier, but I only have a half hour for lunch today
I will definitely give them another shot. I guess a fastfood smashburger should not have been my introduction to them.
It’s true. I was unfortunately using 85/15, so I didn’t have quite enough fat for a good crust. Plus I’m using a quick diffusing skillet on a stove instead of a proper griddle. Still, it was god damn good.
Go big or go home.
steelmadeusa.com
Best way to make them is using 75/25 beef (or 80/20 in a pinch). Grab a $10 smash burger press from Amazon (or just use something heat resistant and flat… I used to use my coffee kettle). Salt and pepper a meat ball on both sides, put a piece of parchment on top, and SMASH it into your skillet or griddle. Turn it over once the outsides of the patty are brown. Lay on a piece of cheese (American is my go to) and let it cook for another 60s or so.
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Yo fuck that Steelmade shit for ranges and electric grills. Unless your range already has ideal heat distribution, those things are useless indoors.Go big or go home.
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I have a separate stand-alone single pan induction cooktop that plugs into a regular outlet if I need to cook noodles or boil potatoes. But otherwise, whether it’s bacon and eggs, burgers, hibachi, fried rice… it all gets cooked on that bigass griddle.
I used to use an outdoor Blackstone griddle, but cooking on it for an extended period in 90+ degree summers and -10 degree wind chill winters grew tiresome. The indoor griddle was a purchase I definitely don’t regret.
Thanks!
Its seamen, animal seamen.
This is both a bad and a fair/reasonable take. Here’s the thing: Smash burgers usually make the other elements of a burger stand out, while making the meat complimentary of all of the other aspects of a burger. In my opinion, that’s why it’s good.
This is both a bad and a fair/reasonable take. Here’s the thing: Smash burgers usually make the other elements of a burger stand out, while making the meat complimentary of all of the other aspects of a burger. In my opinion, that’s why it’s good.
If you have insanely high quality ground chuck (which is a bit antithetical imo), then you can make the ground patty the star of the show. If you’re going for a flavor of pure meat, then that’s awesome. FWIW, that’s how I make my burgers 50% of the time, especially during american holidays like Memorial Day and the 4th of July. Nothing wrong with that at all.
But sometimes you just want a flavor diversity explosion, and just your ground beef isn’t gonna give that to you. That’s where the smash burger comes in. You get a crusty, juicy maillard burger patty (or preferably two) absolutely covered in delicious melty, salty American cheese, with some sweet grilled onions, and the bite of a nice mustard. Then add a few veggies of choice on a pillowy bun, preferably a fresh potato roll. Sweet mama christ, there’s nothing like it!
A good smash burger is a symphony of textures and flavors, all contained in a handheld vessel. No aspect of the burger is more important than the next, because they work in concert to elevate each other. So you get the opportunity to min-max not only the burger patty, but the quality of the pickles, cheese, mustard, bun, etc., and additional components end up mattering. That’s the beauty of the smash burger. The sum of its part are so much greater than the whole, but only when you do it right.
Smash burgers are a different beast than the classic thick patty burger, but they deserve just as much adulation and reverence. I hope someday you find the second side of burger-Jesus and experience a truly great smash burger, my brother in meat.
You haven’t convinced me to try more smash burgers but I will suck your dick.This is both a bad and a fair/reasonable take. Here’s the thing: Smash burgers usually make the other elements of a burger stand out, while making the meat complimentary of all of the other aspects of a burger. In my opinion, that’s why it’s good.
If you have insanely high quality ground chuck (which is a bit antithetical imo), then you can make the ground patty the star of the show. If you’re going for a flavor of pure meat, then that’s awesome. FWIW, that’s how I make my burgers 50% of the time, especially during american holidays like Memorial Day and the 4th of July. Nothing wrong with that at all.
But sometimes you just want a flavor diversity explosion, and just your ground beef isn’t gonna give that to you. That’s where the smash burger comes in. You get a crusty, juicy maillard burger patty (or preferably two) absolutely covered in delicious melty, salty American cheese, with some sweet grilled onions, and the bite of a nice mustard. Then add a few veggies of choice on a pillowy bun, preferably a fresh potato roll. Sweet mama christ, there’s nothing like it!
A good smash burger is a symphony of textures and flavors, all contained in a handheld vessel. No aspect of the burger is more important than the next, because they work in concert to elevate each other. So you get the opportunity to min-max not only the burger patty, but the quality of the pickles, cheese, mustard, bun, etc., and additional components end up mattering. That’s the beauty of the smash burger. The sum of its part are so much greater than the whole, but only when you do it right.
Smash burgers are a different beast than the classic thick patty burger, but they deserve just as much adulation and reverence. I hope someday you find the second side of burger-Jesus and experience a truly great smash burger, my brother in meat.
Which animal? Because I jerk off a lot of animals on my way to work.
No no no, this is all charity. I just love animals.
