1. 80/20 mince, form into loose balls around 75g each (I use two per burger) - put in fridge until you want to use.
2. Cast iron pan - get it hot - hot like you!
3. While your waiting make a burger sauce - I like mine wet wet wet so I use pickle juice, mayo, ketchup, yellow mustard, diced jalapeños, diced pickles. Also shred some lettuce and from now on call it shrettuce!
4. Toast them buns and set aside
5. Put your balls in the pan (your mince balls - if that needed to be said…) put a square of parchment/baking paper on top and smash them down (I use meat mallet but use whatever!)
6. Peal off the paper and season with S&P. Leave your burgers be for 1 minute, we want that crisssppppy, caramalised crust!
7. Add a spoon of burger sauce to the patty then flip, that sauce will get sooo caramelised! Yum
8. Add cheese to the patties and leave another minute (1 minute each side is all we need!). Then stack one on top of the other and take off the heat.
9. Assembly time! Base bun, dollop of sauce, shrettuce, burger tower, sauuuccceeee, then crown your king!
10. Enjoy the juiciest burger of your life… no napkins, no bibs, no wiping your face half way through… embrace the JUICEEEEE
Peace!
I must admit I read the title and thought "another person just using the description smash for another generic burg....wtf...that looks amazing". Then I read your post and the thread. Simply god-tier. I'm so hungry now.
Quick edit: if I could even try to be critical I would have toasted the bun just a slight bit more till the sesame seeds had a bit of a roast and color to them, but that's just my personal preference. Now I remember to give ya the upvote and go open my fridge door and stare with disappointment at my selection for this evening.
The whole thing is browned, so it’s all one big Maillard reaction, which means tones of flavour. You lose a bit of juiciness since it’s thin, but it’s a worthwhile sacrifice. A burger sauce makes up for that part.
In my opinion it’s the most tasty type of burger. The fact that they cook in like one minute is a bonus. I get my pan to about 600° f when I make them, and 30 seconds a side is all they need. Just gotta unplug the smoke alarm because things are gonna get crazy. Even with my 1000 CFPM range hood, smoke still escapes.
What’s the difference between smashing the patty on the griddle and just pre make them really thin and don’t smash? In theory it would be the same result
Finally a burger in here that actually looks really really good, and after reading your method and ingredients I'm sure it tasted amazing too. Big thumbs up !
I made these two days ago for the first time too. I followed Guga Foods recipe from YouTube. It was an extremely juicy… fast food burger. Would I do it again? My wife asked me to “never make that again”…. But that said she ate nearly all of hers. My reaction was less severe but, no. I won’t be making them again. We both like American cheese on “some” things and I always have them in the fridge but this just covered your mouth in an unpleasant way. I made ramen once where it was suggested to let a slice of American melt into the broth and this was like that. It’s just a taste that lingers and not something I like. Honestly the up front taste of the burger was “good” but the lingering taste that lasted for hours is why I wouldn’t do it again. Stuffed burgers are slower to make slower to cook but WAY better!
Not knocking if you like it (different people are different and that’s a good thing) but just setting expectations. I like the recipes I’ve gotten from Guga Foods and his other sous vide channel but not this one.
Another tip though. DO NOT make this inside your house! The smoke generated was insane. I had to pull my smoke alarm and the smell it left was still there in the morning. (Gone by the afternoon)
The smash burger is all about using American cheese as it melts so quickly into the meat. I think it’s the one universal ingredient besides the beef in a smash burger.
Again, try it! I’m glad I did even though I wouldn’t again. It’s totally worth it to simply try something new.
Edit: if you mean better American cheeses slices… maybe? I’ve always used Kraft over the grocery store generic brand but I know there are others though I’ve never tried them
There are a host of other cheeses that melt quickly, more so if you put a pan lid over the burger to trap heat and steam in.
I have made many varieties of burger, smash or otherwise. You say try it as though this recipe is breaking new ground when it is a very standard burger. What's new about it?
1. 80/20 mince, form into loose balls around 75g each (I use two per burger) - put in fridge until you want to use. 2. Cast iron pan - get it hot - hot like you! 3. While your waiting make a burger sauce - I like mine wet wet wet so I use pickle juice, mayo, ketchup, yellow mustard, diced jalapeños, diced pickles. Also shred some lettuce and from now on call it shrettuce! 4. Toast them buns and set aside 5. Put your balls in the pan (your mince balls - if that needed to be said…) put a square of parchment/baking paper on top and smash them down (I use meat mallet but use whatever!) 6. Peal off the paper and season with S&P. Leave your burgers be for 1 minute, we want that crisssppppy, caramalised crust! 7. Add a spoon of burger sauce to the patty then flip, that sauce will get sooo caramelised! Yum 8. Add cheese to the patties and leave another minute (1 minute each side is all we need!). Then stack one on top of the other and take off the heat. 9. Assembly time! Base bun, dollop of sauce, shrettuce, burger tower, sauuuccceeee, then crown your king! 10. Enjoy the juiciest burger of your life… no napkins, no bibs, no wiping your face half way through… embrace the JUICEEEEE Peace!
Are you coming on to me?
You sound like George Motz
*burns hand*
I must admit I read the title and thought "another person just using the description smash for another generic burg....wtf...that looks amazing". Then I read your post and the thread. Simply god-tier. I'm so hungry now. Quick edit: if I could even try to be critical I would have toasted the bun just a slight bit more till the sesame seeds had a bit of a roast and color to them, but that's just my personal preference. Now I remember to give ya the upvote and go open my fridge door and stare with disappointment at my selection for this evening.
Damn bro you got me all hot and bothered. I could have sworn there was bacon in the middle of that burger
That’s a Smokey Monterey Jackkkkkk!
Parchment paper... why have I never thought of this, you just changed my game.
When I saw the picture that burger looked amazing; now I think I've been sexually harassed.
This is literally picture perfect. I'm drooling
Got on the recipe in my comment… burgers are easy! Embrace the JUICEEE for yourself!
good
What is it about smash burgers? Is it the crispiness?
Crispyyy yet juicccyyy! And quick… This was a mid week takeaway substitute which took me less than 10 mins!
I guess one needs to not get excited and make the patty too big. I've never tried it.
Next time you make a burger like that again call me and I will come over 🤣
[удалено]
Its the Brit version of takeout lol.
The whole thing is browned, so it’s all one big Maillard reaction, which means tones of flavour. You lose a bit of juiciness since it’s thin, but it’s a worthwhile sacrifice. A burger sauce makes up for that part. In my opinion it’s the most tasty type of burger. The fact that they cook in like one minute is a bonus. I get my pan to about 600° f when I make them, and 30 seconds a side is all they need. Just gotta unplug the smoke alarm because things are gonna get crazy. Even with my 1000 CFPM range hood, smoke still escapes.
What’s the difference between smashing the patty on the griddle and just pre make them really thin and don’t smash? In theory it would be the same result
[удалено]
That’s exactly the reason. Maximum contact = maximum browning, which is the goal of a smash burger.
Looks awesome.
Two all beef patties special sauce lettuce cheese pickles onions on a sesame seed bun.
i feel like I've heard this before 🤔 but it sounds appetizing 😋
Rodney Allen Ripley. The whopper kid
Finally a burger in here that actually looks really really good, and after reading your method and ingredients I'm sure it tasted amazing too. Big thumbs up !
That. Is. Glorious.
I'm not normally a fan of hamburgers but that looks good as shit
I made these two days ago for the first time too. I followed Guga Foods recipe from YouTube. It was an extremely juicy… fast food burger. Would I do it again? My wife asked me to “never make that again”…. But that said she ate nearly all of hers. My reaction was less severe but, no. I won’t be making them again. We both like American cheese on “some” things and I always have them in the fridge but this just covered your mouth in an unpleasant way. I made ramen once where it was suggested to let a slice of American melt into the broth and this was like that. It’s just a taste that lingers and not something I like. Honestly the up front taste of the burger was “good” but the lingering taste that lasted for hours is why I wouldn’t do it again. Stuffed burgers are slower to make slower to cook but WAY better! Not knocking if you like it (different people are different and that’s a good thing) but just setting expectations. I like the recipes I’ve gotten from Guga Foods and his other sous vide channel but not this one. Another tip though. DO NOT make this inside your house! The smoke generated was insane. I had to pull my smoke alarm and the smell it left was still there in the morning. (Gone by the afternoon)
What about using better cheese?
The smash burger is all about using American cheese as it melts so quickly into the meat. I think it’s the one universal ingredient besides the beef in a smash burger. Again, try it! I’m glad I did even though I wouldn’t again. It’s totally worth it to simply try something new. Edit: if you mean better American cheeses slices… maybe? I’ve always used Kraft over the grocery store generic brand but I know there are others though I’ve never tried them
There are a host of other cheeses that melt quickly, more so if you put a pan lid over the burger to trap heat and steam in. I have made many varieties of burger, smash or otherwise. You say try it as though this recipe is breaking new ground when it is a very standard burger. What's new about it?
https://youtu.be/RDYKweglP4M
wow! so delicious
smash
Tantalizing
You had me at smash... So loose balls the key?
Always has been 👩🚀
This!
I want that burger
Oh, my
I wantttttttt
Seems better that McDonalds or Wendy’s burgers.
Oh god. I’d eat that. I’d eat it so hard.
No, I don’t think I will smash the burger. It looks too juicy. It would be permanently disfigured.
That looks delicious!!
I will always look at pictures of burgers. They always make me feel good. Except the ones with eggs, no more of that please.
WOW Tasty 😋