Quote:
Originally Posted by Baby Lee
That's the danger of a 'smash burger' They take the same amount of meat, but they aggressively press it into the grill to increase the surface area in contact with the grill. Increases the Maillard Reaction, so you get crispy umami bits all over instead of a crust with steamed meat inside. Sometimes you get see-through sections. So you buy a double or a triple.
Note, this video uses a form to keep the thickness, but Freddy's and Steak'n'Shake use a spatula and arm strength. So they get push through.
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I need one of those forms.
Thanks for sharing.