A very new obsession for me. Been trying to make the perfect smashburger in my cast iron.
Nothing fancy. Store bought buns and frozen fries cooked in the air fryer. I hope to step up my game!
You must log in or register to comment.
Do I see a fried egg in there? - Reminds me of a burger I once got in Australia they call a burger with the lot. Burger bun, BBQ sauce/ Mayo/ ketchup, smashed patty, fried onion, cheese, bacon, pickled beetroot, grilled pinapple, fresh tomato, lettuce, fried egg, it’s a belly buster - Nice looking setup you have there.
Thank you much! No fried egg. Just mayo, green leaf lettuce, thin tomato slices, chopped sweet onion and bacon. I think I need to dial down on the green leaf a bit.
The burger you’re describing sounds like a masterpiece though!
Couple chefs in NL called their burgers ‘dutch’ with a fried egg on it, so now I do too! Not every burger needs one, but some :-) , yes please!
That looks sexy as heck, burger AND presentation overal! Let me return the favor and share a blast from my past, this 2017 set of beautiful burgers:
I love all my burgers with:
- Bacon
- Cheese
- Lettuce
- Raw Red Union
- Mustard
- Ketchup
- Pickle slices
And sometimes i’ll take some mayo, or tomato, or a fried egg. Man I love burgers…! maybe tomorrow :-D !
Amazing! Those look delectable!
Was inspired by your post to make new ones, but I didn’t get a pic of them closed because we ate them so fast.
What makes it a “smash”-burger? I’ve always been curious.
You make the patties into a loose meatball shape(around 4 ounces). Ground beef 80/20 works best from what I’ve heard. Then when your pan is super hot, you throw them on and smash them super thin. Let them cook about 2 mins, then get a metal spatula to flip. Add cheese if you so desire and let it cook for another min.
The one in the pic is a double smash burger with 2 patties. Magnificent IMO. I just started this journey a couple weeks ago and I am hooked! Although I need to prob chill a bit since not exactly the most healthy thing.
To signal boost @Lifecoach5000 love of the smashburger: J. Kenji Lopez-Alt goes into great culinary depth about burgers, including the Oklahoma smashie. This is the version I make for friends and loved ones: https://www.seriouseats.com/oklahoma-onion-burger-recipe
If you can source beef from grass-fed pastured steer (in contrast to CAFO beef), it makes such a huge difference. For example, we get beef from a small scale local rancher family that does all their own butchery. Anything more than salt and pepper on their beef starts to detract from the subtle complexities in the meat, complexities missing from grain-fed beef.
I like to throw a little powdered ranch dressing and Montreal steak seasoning in my ground beef, what’s your go to?
Squirt of mustard onto the skillet before applying the meatball! It caramelizes into the meat only leaving a great depth of flavor, not a mustard forward finish
Ohhhh might have to give this a go
That sounds pretty good, gonna have to try that
Been keeping it pretty basic. Just a dash of salt and pepper and garlic powder on one side right after I SMASH
