- Joined
- Friday July 10, 2009
Following on from the proper burger post earlier, has anyone tried a smashed burger?
It's a burger which gets pressed down flat at the start of cooking and I think it's this process that creates intense meaty flavours.
They are really easy to make but the kitchen does get a bit smokey. Basically you take the miced beef (I use tri tip, chuck or any other cheap cut with a reasonable amount of fat in it, 20% roughly) form a ball but don't pack it tight, the looseness will create the nooks and crannies which adds flavour, put it in the hot pan and press down on it with something heavy A thick spatula works well or the bottom of a smaler pan (I put a piece of greaseproof paper on the meat during the smashing stage). Add of salt and pepper on top. Wait until you see the juices start to come through the top of the burger then scrape up and flip over. Stick an American cheese slice on and cook until desired but it's usually about 30 seconds. The result is a dark flavourful crust on the burger while still being juicy inside.
I am still looking for the a decent bun to replicate the potato rolls you get in the states.
It's a burger which gets pressed down flat at the start of cooking and I think it's this process that creates intense meaty flavours.
They are really easy to make but the kitchen does get a bit smokey. Basically you take the miced beef (I use tri tip, chuck or any other cheap cut with a reasonable amount of fat in it, 20% roughly) form a ball but don't pack it tight, the looseness will create the nooks and crannies which adds flavour, put it in the hot pan and press down on it with something heavy A thick spatula works well or the bottom of a smaler pan (I put a piece of greaseproof paper on the meat during the smashing stage). Add of salt and pepper on top. Wait until you see the juices start to come through the top of the burger then scrape up and flip over. Stick an American cheese slice on and cook until desired but it's usually about 30 seconds. The result is a dark flavourful crust on the burger while still being juicy inside.
I am still looking for the a decent bun to replicate the potato rolls you get in the states.