Smash burger with Mac and cheese 😲 Dining and Cooking
Place 4 patties in skillet and weight with prepared Dutch oven. Cook until well browned on first side, about 1 minute. Remove pot; flip patties; and cook until just cooked through on second side, about 15 seconds. Transfer burgers to bun bottoms. Add remaining 4 patties to fat left in skillet and repeat cooking process.
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The best burgers usually revolve around bespoke blends that cook up ultrajuicy, but this diner staple trades on one simple truth: Crust is king.
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Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.) Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat.
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Don't miss the new Cook's Illustrated recipe for Smashed Burgers, which perfects the diner staple by employing your saucepan to smash the patty vs. a spatula, which spreads the ground beef evenly,.
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Smashed Burgers. SERVES 2. WHY THIS RECIPE WORKS: Smashed burgers share the same thin, verging- on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust.We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that.
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Step 3: Place the ground beef balls on the griddle and smash. Next, place the burger balls on the griddle spaced out enough so that you have plenty of room to smash and flip the burgers. Make sure to place the balls of meat on the hotter zone of your griddle as well.
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Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside. Loosely form the beef into 4 balls; set aside. Working in batches.
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B y now, we've hopefully all become familiar with the mouth-watering delight of a proper smash burger.However, the method for smashing a burger patty into an incredibly thin, crispy, caramelized.
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Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese.
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Crumble bread into mixing bowl. Add milk 1/2 Tbsp at a time and mash with fork until a paste-type mixture is formed. This may require an adjustment to the amount of milk, we mostly just eyeball it. Once paste is formed, add remaining ingredients and mix thoroughly. Form into 1/4 lb patties and grill or pan-fry.
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Don't get all highfalutin mixing in onions and peppers into your beef. A sprinkle of salt should be your only addition before you get to the toppings portion of the program. You must use mayo.