This $22 Grill Press Helped Me Finally Crack the Code to Ultra-Thin Smash Burgers

I’m not a picky eater in general. But when it comes to burgers, I like them only one way: smashed.
This wasn’t always the case. Growing up, I longed for my mom’s neighborhood-famous burger nights featuring soy-sauce-infused, extra-thick quarter-pound patties that were blackened on the outside yet a little bloody on the inside. It was what I considered the gold standard of juicy burgers for the longest time. But then I tried Shake Shack, which is known for its crispy, ultra-thin smashed patties — and my entire perception of a damn-good burger changed.
Even though the ingredients for making a regular burger and a smash burger are exactly the same, the defining element, as is the case with most recipes, comes down to the cooking technique. With smash burgers, flattening the burger patty until it’s merely a quarter-inch thick maximizes its surface area for more umami-unlocking potential, and it also creates a wider platform to pile on extra toppings. It’s a match made in heaven.
However, achieving the perfect smash is easy if — and only if — you have the right equipment. That’s why I always enlist the help of my ride-or-die grill press, the Cuisinart CISB-275 Stainless Steel Smashed Burger Press, when burgers (or other smashable foods) are on the menu.
from Wirecutter: Reviews for the Real World https://ift.tt/ly8h3kI
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