Smash Burgers – Closet Cooking
Effortless do-it-yourself smash burgess crispy on the outside, juicy on the inside, with melted cheese!
Generally when I feel about burgers I am drawn to thick and juicy types, preferably grilled about open up flames, but there is one thing that’s magical about pan/griddle seared burgers oh male, the caramelized crispy major and bottom are the ideal! Enter smash burgers the place the fundamental plan is that instead of generating a single thick patty, you divide the meat into 2 smaller patties to double the floor place! The meat for the patties are formed into balls and smashed onto the pan, to push the meat proper into the pan to caramelize, right before flipping to get the other sides. Mainly because the patties are so thin, they acquire just about no time to cook dinner and you want to use a fattier floor beef to ensure that they remain moist and juicy! Exactly where I normally combine seasonings and other elements into the meat for thicker burgers, these burgers are just the meat, formed into balls and smashed ahead of seasoning with salt and pepper to taste. I like to insert cheese, by topping the patties with slices after flipping so it melts as they prepare dinner! Mainly because the patties are so modest, they are served 2 per bun with both a person or two slices of cheese!
Smash Burgers
Prep Time: 10 minutes Cook dinner Time: 10 minutes Full Time: 20 minutes Servings: 4
Easy selfmade smash burgess crispy on the exterior, juicy on the within, with melted cheese!
components
- 1 pound ground beef
- salt and pepper to taste
- 4 (or 8) slices cheese
- 4 buns (gluten-free for gluten-no cost)
instructions
- Divide the beef into 8 (2 ounce) parts and form them into balls.
- Warmth a pan (preferably forged iron, carbon metal or stainless metal) around medium-superior heat.
- Incorporate 2 to 4 balls to the pan, leaving a lot of place around them, smash them down into skinny patties and season generously with salt and pepper to style.
- Cook until eventually golden brown, about 2 minutes, in advance of flipping.
- Position 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 for each bun.
Possibility: Incorporate your favorite burger toppings this kind of as: mustard, ketchup, mayo, lettuce, tomato, pickles, onions, bacon, etcetera.
Tip: Only smash the burger down when the meat will start to stick to the pan correct away and urgent it down a next time can cause the patties to split up.
Idea: Use a steel spatula or scraper to scrape/carry the patties off of the pan.
