Smash Burgers – Closet Cooking
2 min read
Simple home made smash burgess; crispy on the surface, juicy on the within, with melted cheese!
Usually after I take into consideration burgers I’m drawn to thick and juicy ones, ideally grilled over open flames, however there’s something that’s magical about pan/griddle seared burgers; oh man, the caramelized crispy high and backside are the most effective! Enter smash burgers the place the fundamental concept is that as a substitute of creating one thick patty, you divide the meat into 2 small patties to double the floor space! The meat for the patties are shaped into balls and smashed onto the pan, to press the meat proper into the pan to caramelize, earlier than flipping to get the opposite sides. As a result of the patties are so skinny, they take virtually no time to cook dinner and also you wish to use a fattier floor beef to make sure that they continue to be moist and juicy! The place I typically combine seasonings and different elements into the meat for thicker burgers, these burgers are simply the meat, shaped into balls and smashed earlier than seasoning with salt and pepper to style. I like so as to add cheese, by topping the patties with slices after flipping so it melts as they cook dinner! As a result of the patties are so small, they’re served 2 per bun with both one or two slices of cheese!
Smash Burgers
Prep Time: 10 minutes Cook dinner Time: 10 minutes Complete Time: 20 minutes Servings: 4
Simple home made smash burgess; crispy on the surface, juicy on the within, with melted cheese!
elements
- 1 pound floor beef
- salt and pepper to style
- 4 (or 8) slices cheese
- 4 buns (gluten-free for gluten-free)
instructions
- Divide the meat into 8 (2 ounce) parts and kind them into balls.
- Warmth a pan (ideally forged iron, carbon metal or chrome steel) over medium-high warmth.
- Add 2 to 4 balls to the pan, leaving loads of area round them, smash them down into skinny patties and season generously with salt and pepper to style.
- Cook dinner till golden brown, about 2 minutes, earlier than flipping.
- Place the cheese on the patties and when it has melted, scrape the burgers out of the pan and slide them into the buns, 2 patties per bun.
Choice: Add your favorite burger toppings equivalent to: mustard, ketchup, mayo, lettuce, tomato, pickles, onions, bacon, and so on.
Tip: Solely smash the burger down as soon as; the meat will begin to follow the pan straight away and urgent it down a second time could cause the patties to interrupt up.
Tip: Use a metallic spatula or scraper to scrape/raise the patties off of the pan.
