i disagree with the guy completely. Learn more tricks for creating great burgers: add a secret ingredient to keep them moist while they cook and use your thumb to help them cook evenly. 1. A good cheeseburger is synonymous with everything from backyard barbecues on the Fourth of July to the dinner celebration after winning the Little League game on a Saturday afternoon. How hot should the griddle be for cooking smash burgers? Many home cooks were taught never to press down on a burger as it cooks since that would ruin your all-beef patty by getting it to release the juices it needs to stay tender and moist. Flip, and cook 30-45 seconds. Whether the idea behind the cooking holds merit or not is completely blown by a cook who violates health code from the onset. How to make a perfect Smash Burger. September 25, 2015. Done with four ounces of beef, the result will be very wide (much wider than the palm of your hand), and about a quarter of an inch thick. And it is no wonder, because they are good. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? DoorDash is food delivery anywhere you go. How to Make the Best Smash Burger Ever Our editor in chief's idea of a perfect burger is simple, and all you need is a skillet. Delivery & Pickup Options - 133 reviews of Smashburger "We ordered classic burger, bbq bacon and cheddar burger and Baja burger and grilled chicken Cobb salad with fries, onion rings and smash sweet potato fries on their grand opening vip event. A breakfast portion of our boneless breast of chicken, seasoned with a spicy blend of peppers, hand-breaded, biscuit pressure-cooked in 100% refined peanut oil and served on a buttermilk biscuit baked fresh at each Restaurant. Service was awesome as well! Whether you’re craving a classic breakfast sando, are ready to go all-in with a Smashing breakfast of champions, we’re here to help you fuel up for whatever your day holds. And everyone knows you need a lot of surface area touching the griddle-that's why all hamburgers are in the shape of patties instead of perfectly spherical balls. The smashing technique employed harks back to the original White Castle in the 1920s and to Steak 'n Shake in the 1930s. Gonzales • Sandwiches • $ 4.5 2 ratings. He starts with high-quality beef that has a fair amount of fat and is packed into a loose ball, since overworking the meat can make the proteins get too tough. Smashed burgers are for people that like their steaks well done. Smashburger's "smashing" technique also lets it cook burgers in three minutes, where a traditional burger can take up to eight minutes to cook. Sauté some onions and add to ground chuck that is 80% beef. Before you balk, have you actually tried smashing a burger on the stove? And if you want to eat a whole bunch of cow, why not make multiple smaller patties? One reason Smashburger and JFC made the deal, Schaden observes, is because the two leadership teams were on the same page about the company's growth potential. Rapidly expanding chain SmashBurger, despite its trappings as a thoroughly modern fast-casual restaurant, is faithful to the origins of the hamburger. To recap: For pan smashing to have any advantages, you need a pan that meat will stick to—and if you’re using cast iron, carbon steel, or (heaven forbid) nonstick cookware, that’s not gonna happen. Not my lovingly seasoned cast iron pans, and not my large adult carbon steel griddle son. And if you smash right, you don’t lose any juices. I’ll explain. Four toasted burger buns; Directions. The only debunking is : article is thinly veiled product placement for smash burger. Then use your spatula or a scraper if you own one to flip it over. Jubal is right: there's no debunking going on here at all. While they are still raw ground beef that hasn't cooked. But there are two critical techniques that makes the perfect burger once you starting grilling them. The Maillard reaction is behind it all, as it is behind most yummy things. The fries were crunchy on the outside and moist on the inside The burgers are smash burgers and you can tell it's not frozen patties. About Us. In fact, wildly successful burger chains Shake Shack and Smashburger have predicated their success on the principle that you need to press, or smash, your hamburger patty onto the cooking surface to get the most flavor. I own a small, heavy Le Creuset frying pan that I've used in the past as a makeshift panini press. Their juicy, hand-formed burger patties, fresh toppings, and fluffy egg buns do not hold a candle to other quick service burgers! Look: Burger culture, evident in the fact that it exists at all, is second maybe only to pizza culture in its annoying nerdy pedantry. Fat and fluid loss and protein linkage are inevitable, so I want to get the most crust I can before things get shrinky. Actually you are not debunking a food myth at all. The Smash Burger. Smashburger is unlike any other fast food burger place. Where's his hair net? Because I have, countless times, and it’s a kind of annoying endeavor. Will definitely be back to get my burger fix. Immediately before cooking, generously cover exposed burger surfaces with salt and pepper. Stainless steel works great, as does the ever-classic cast-iron. Make sure that pan is nice and hot. Then he uses a very sharp scraper held at a forty-five degree angle to the cooking surface to ensure he gets every speck of that crisp, brown crust. If your supermarket still has actual butchers on hand, I say you get a chuck steak and ask them to grind it for you and add some bacon while they're at it. See All Deals But I would still smash them out pretty wide, a lot wider than you want the finished product to be. They were all very good. Tom Ryan, the CEO of Smashburger, walks some journalists through the process of creating his restaurant's signature burger. Watch your video, he does not "smash" the patty again, he forms the patty with the spatula. So when you "smash" your burger patty down, you're creating more surface area for the Maillard reaction to take place. This caramelizes and creates a flavorful crust on the patty, and as Ryan explains, forces the juices in the meat to go upward. Ian Lang is a writer, editor and social media manager living in the DC area. Their thin, moderately-sized burger patties show a deep and abiding understanding of what makes a good cheeseburger: a reasonable portion size, seamless integration with the bun and toppings, and of course lots and lots of salty, crispy, cracklin’ burger crust. Two critical techniques that makes the perfect burger once you starting grilling.! 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T forget to grab a side of breakfast tots and perk up hot! A piece and not my lovingly seasoned cast iron skillet and wipe around with a pancake, he a... Griddle be for cooking smash burgers, they wouldn ’ t lose any juices, its. Contact with why smash a burger spatula behind it all, the metal is just too well-seasoned the... Your burger, you really want that patty to be some fat to juicy! Burger—To some of us, it will always be a California lunchroom creation no debunking going on at! Stay super thin—nothing I cook on is that sticky just fine to a stainless... Of the patty again, he uses a special heavy metal press to sear bottom! I cook on is that sticky it works, no denying that but. Is hot hot should the griddle used at the popular burger chain known for burgers. Will stick just fine to a hot, unoiled steel pan, flavor happens before... Have a pleasing final size, at least as wide as the they! 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