Smash Burger Recipe Best Beef Recipes Season generously on all sides with salt and pepper. increase heat under skillet to high and heat until skillet is smoking. add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they're roughly 4 to 4 1 2 inches in diameter and 1 2 inch thick (see note). I like a double cheeseburger, so it's 2 three ounce balls of beef ready to go on to a 500 degree stainless steel hot griddle. no lubrication down on the surface of the griddle before the patty, and smash it to 1 8th 1 4 inch using a stainless steel burger press that doesn't require the use of parchment paper.
Homemade Smash Burger Recipe By Leigh Anne Wilkes Place the ball of beef in the center of your smoking skillet, and wait a minute or two before bringing your spatula down on it. this allows some of the fat to soften, making it easier to smash. okay, smashin' time. it's best to smash the burger in one go. start with a metal spatula in one hand and a clean folded kitchen towel in the other. Add additional seasonings at this time if desired. in a large cast iron pan, heat vegetable oil over high heat. place the burger patty into the hot skillet and smash down until 1" or less thick. cook for 2 minutes per side until 160 °f internally. add cheese for the last 30 seconds to melt if desired. Directions. 1 preheat a griddle or wide steel or cast iron pan over medium heat. 2 divide the ground beef into 3.5 ounce (100g) portions and form into balls. 3 place a small drop of oil in each spot where you will put a burger ball, saving room to smash it out so that the patties aren’t touching. Griddle the burgers. place the clarified butter on the griddle or in the skillet. place the onions on the griddle and cook until they are beginning to caramelize. divide them into 8 piles. place a burger patty ball right on top of the onions, and use a flat spatula to smash the burgers flat. season the beef.
Homemade Smash Burgers Gimme Some Grilling Directions. 1 preheat a griddle or wide steel or cast iron pan over medium heat. 2 divide the ground beef into 3.5 ounce (100g) portions and form into balls. 3 place a small drop of oil in each spot where you will put a burger ball, saving room to smash it out so that the patties aren’t touching. Griddle the burgers. place the clarified butter on the griddle or in the skillet. place the onions on the griddle and cook until they are beginning to caramelize. divide them into 8 piles. place a burger patty ball right on top of the onions, and use a flat spatula to smash the burgers flat. season the beef. Deeply browned, crispy crust. using a small saucepan to press straight down on the meat ensures that it spreads and sticks uniformly to the skillet, which helps guarantee deep browning. well constructed sandwich. we make two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Cook without moving until a golden brown crust develops, about 1 ½ to 2 minutes. use the spatula to flip and cook for about 1 minute, then add the cheese until melted, about 1 minute. to serve – toast the burger buns and spread on the sauce. add the pickles, lettuce, tomato, and onion, then the patty.
The Ultimate Beef Burgers Recipe Delicious Magazine Deeply browned, crispy crust. using a small saucepan to press straight down on the meat ensures that it spreads and sticks uniformly to the skillet, which helps guarantee deep browning. well constructed sandwich. we make two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Cook without moving until a golden brown crust develops, about 1 ½ to 2 minutes. use the spatula to flip and cook for about 1 minute, then add the cheese until melted, about 1 minute. to serve – toast the burger buns and spread on the sauce. add the pickles, lettuce, tomato, and onion, then the patty.
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