Remove and assemble burgers, 2 patties per burger bun. But what about in the skillet or griddle? Be sure to follow me on social media, so you never miss a post! A leaner beef won’t result in patties that are quite as thin and smash burger-worthy. We haven’t been eating out lately so this was the perfect way to get our burger fix. Place the burger balls onto the grill, and immediately smash down with a burger smasher, bacon press, or heavy-duty spatula. This type of burger is often called a smash burger – a moniker popularized by the Denver chain SmashBurger in 2007. Throw down your patties on the griddle Smash the patties with a press or spatula for 30 seconds (make it non-stick before) Stop smashing and keep cooking the patties for 1 - 2 minutes Flip over the patties … Cook for several minutes until a dark-brown crust forms, season the uncooked side of the burger, and then flip. The only way to really cook a smash burger is by using a proper flat top. For more information, please see my Privacy Policy. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Smash That Patty Right Away. CLICK: 7 Days to Being a Better Home Cook! Recommended to you based on your activity and what's popular • Feedback Press the ball of hamburger down with a spatula and use … Top with cheese, cover with a melting lid (if necessary), and cook another couple of minutes until the bottom also has the crust formed. Keeping it simple? Well there's the obvious: you can't smash a burger on a grill. It is the polar opposite of what people generally want in their burgers– big, juicy and tender ground beef on a fluffy roll. You take a lump of unseasoned ground beef (but not too big, about 2-3 ounces) and then using a flat spatula, you smash it onto a hot cooking surface (discussed below). Mix hamburger, Worcestershire sauce, salt and pepper ensuring the ingredients are mixed together well. It’s called a smash burger because part of the recipe is smashing the ball of ground beef on the griddle… You want all the beef juices and fats to help toast and flavor the bun. Turn griddle on to medium heat. Smashburgers are just that- ground beef smashed onto a griddle. These easy flat top grilled smash burgers will be the hit of your dinner rotation. Ground Beef - Be sure to use 80% because these contain more fat that will cook out and result in nice thin, but still juicy burgers. The best gourmet burger out there! Loosely form the beef into 4 balls; set aside. But I promise, you’ll like them. Be my best friend. It also gives them all the flavor. You’ll need that to create the Maillard reaction which is what creates the unique flavor. I cooked through a couple dozen burgers smashing at various stages during cooking in order to make sure. So when it came time to come up with a recipe for a smash burger … A loosely packed, thin patty is “smashed” on a hot griddle, until its edges are crispy and delicious. Where traditional burgers generally drip juices through the grill grates, the smash burger ends up cooking in its own juices since it is cooked on the griddle grill. I actually do this to both sides to get the butter effect all over, but that is up to you. While this seems like the most basic of the process, it can actually be the most challenging: the smash burger press. Then flip it. Cook until your edges are nice and brown, season the uncooked side, and then flip. Smash burgers are a special kind of burger that has you saving the flattening for ON the grill. And also burger sauce. These are also known as outdoor flat top grills. When you smash your burgers, don’t be alarmed. Seasoned beef oozing with melted cheese, you will never want regular cheeseburgers again! The type that demands to be held after the first bite because even though it is snuggly wrapped, your fingers are a mess and now you are in it for the long haul. Make sure to space them out by at least 4 inches. Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then … You must devour the whole burger before wiping (or licking) your fingers clean and eating another morsel of food. I … The buttered roll and cheese will be enough to keep everything from tasting dry. Making the perfect smash burger is all about timing. Contributor to Parade, Better Homes & Gardens, Mashed and The Daily Meal Food + Travel and more! Season from 12 inches above with Kosher salt and freshly ground pepper. Any kind of veggie selection either raw or cooked. The best way to describe a smash burger is a thin, buttery burger with crunchy lacey edges on a buttered and somewhat limp bun. The main point is to toast the bun. They are what you think of when you imagine a fast food burger. Well seasoned, this will have plenty of heat as well as flavor for your lacey burger. Do not use lean ground beef. Technically the smash burger is when the ground beef is pressed thinly onto a griddle on a high heat. The epitome of that, actually. This patty is made with 100% grass … It makes sure as much of the actual burger as possible is in contact with your flat top, and makes the BEST crust. (There’s a link for the one I recommend down in the recipe if you are interested.). Once warm, use 1tbs. Just make sure they are STRONG spatulas because you really need to apply significant pressure. Place the balls on the griddle and smash with a firm spatula or burger press to your desired thinness. Beef, we’re having it for dinner. Do not move it around, wait until your thin and uneven edges start to crisp up and brown. The next way, and just as respectable, is a cast iron pan. These Smash Burgers will become a regular on your rotation of quick, easy, and delicious meals to serve when you are short on time and don’t want to hit up the drive through. I also love using mine for griddle corn cakes and a family favorite- at home hibachi! Yum! They seem to be all the rage this summer with everyone and their brother posting a pic of breakfast, lunch and dinner on the deck with a blackstone in the background. Turn on the griddle. I like to set up a buffet-style table, and let your family or guests go wild. Place the meatballs onto the preheated griddle. You might even need another tool to help press down to get maximum pressure. Cheddar, American, Pepper Jack, Provolone, Mozzarella, Colby Jack, Gouda, etc. Immediately use the spatula + potato masher or other “helper” to smash the balls into very thin patties—so thin that you get uneven edges and small holes in the surface in a few spots. Jarvis and Wilcenski make what I would call Portland’s classic modern smash burger, with petite patties pressed down to increase the among of meat browning on the flat-top griddle, ramping … of butter to coat a small area of the griddle … If you are just serving a cheeseburger, potato buns or brioche buns would work. Nutrition data provided here is only an estimate. Many folks like to double up on the patties since they are so thin. The biggest downfall here will be that you can’t cook as many at one time and flattening and simultaneously cooking onions, can be a little cumbersome. It isn’t that I don’t think you can flatten a burger, it is finding a utensil that is strong enough, flat enough and the right size for your cooking vessel. Working in batches, lightly brush the griddle with butter … The idea is simple and so is the recipe. The type of burger that requires a brown paper wrapping to keep all the goodness contained. Learn to create restaurant quality family meals using the four S's. Working in batches (unless you have a large griddle), place 4 balls onto the hot surface and immediately smash with a strong, flat spatula. The most popular one these days, and yes I am using the name, is the Blackstone griddle. It’s the type of thing you crave and love, but wouldn’t want to admit to anyone. Even just plain old cheapy generic hamburger buns would be just fine, really. While they are trendy right now, smaller, foldable griddles have been used for a long time for camping and other portable cooking experiences. You can put anything on a smashed burger that you would put on a regular burger, but as I mentioned above, I’d caution against that. How to Make a Smash Burger. To smashed potatoes will work called a smash burger – a moniker popularized by the Denver smashburger... That are quite thin and cooked crispy on the hot griddle to char about... Is made with 100 % grass … heat the flat top, let! 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