Smash Burgers – Closet Cooking

Smash Burgers

Quick selfmade smash burgess crispy on the outdoors, juicy on the within, with melted cheese!

Generally when I consider about burgers I am drawn to thick and juicy types, if possible grilled around open flames, but there is one thing that is magical about pan/griddle seared burgers oh male, the caramelized crispy prime and base are the best! Enter smash burgers where by the basic idea is that as a substitute of creating 1 thick patty, you divide the meat into 2 modest patties to double the floor place! The meat for the patties are formed into balls and smashed onto the pan, to press the meat appropriate into the pan to caramelize, before flipping to get the other sides. Simply because the patties are so skinny, they acquire almost no time to prepare dinner and you want to use a fattier ground beef to assure that they stay moist and juicy! Where I usually combine seasonings and other substances 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 flavor. I like to insert cheese, by topping the patties with slices soon after flipping so it melts as they cook dinner! Simply because the patties are so modest, they are served 2 for every bun with both just one or two slices of cheese!

Smash Burgers

Smash Burgers

Smash Burgers

Smash Burgers
Smash Burgers

Smash Burgers

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Effortless selfmade smash burgess crispy on the exterior, juicy on the inside, with melted cheese!

components
  • 1 pound ground beef
  • salt and pepper to style
  • 4 (or 8) slices cheese
  • 4 buns (gluten-free of charge for gluten-free of charge)
directions
  1. Divide the beef into 8 (2 ounce) parts and variety them into balls.
  2. Warmth a pan (ideally solid iron, carbon metal or stainless steel) around medium-large heat.
  3. Incorporate 2 to 4 balls to the pan, leaving a lot of space close to them, smash them down into skinny patties and period generously with salt and pepper to flavor.
  4. Cook until finally golden brown, about 2 minutes, right before flipping.
  5. Put 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 every bun.

Possibility: Include your favourite burger toppings this sort of as: mustard, ketchup, mayo, lettuce, tomato, pickles, onions, bacon, and so on.
Idea: Only smash the burger down after the meat will start to adhere to the pan correct absent and pressing it down a next time can result in the patties to break up.
Suggestion: Use a metal spatula or scraper to scrape/carry the patties off of the pan.

Nourishment Details: Energy 418, Extra fat 33g (Saturated 14g, Trans 1g), Cholesterol 109mg, Sodium 465mg, Carbs 21g (Fiber .8g, Sugars 2g), Protein 30g

Nourishment by: Nutritional facts powered by Edamam

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