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fuzzymumbochops t1_iufnbqh wrote

Beautiful! Give us a rundown of your process!

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akara1001 OP t1_iufvop2 wrote

Thank you!

Grab a pack of medium (80/20) ground beef and make roughly packed 3 oz balls of beef. Got my griddle rippin hot and place the balls down. After 10 seconds I used a stainless steel burger press and smashed them. Added salt, pepper and a tiny bit of garlic powder on top. Waited around 2 mins till the edges were curling and crisp. Flipped and added a slice of Velvetta cheese on each patty. Waited around another minute and a bit till the cheese was melted and bottom was crisp. The only other condiments were caramelized onions and sauce.

Sauce: Mayo, ketchup, relish, yellow mustard, tiny bit of fresh garlic, onion powder, smoked paprika, dash of Truff Hotter sauce. Let it chill in fridge for a bit.

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Count_Bloodcount_ t1_iug2t1w wrote

Just out of curiosity, why did you let the ball sit on the griddle for 10 seconds before smashing it instead of smashing it immediately?

Burger looks great!

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akara1001 OP t1_iug38ea wrote

Monkey see, monkey do. I’ve seen a few chefs on YouTube and in restaurants wait before smashing. If you or anyone knows if it makes a difference I’d love to know.

Thank you!

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rarestakesando t1_iuhwces wrote

Thank you so much I never knew what a smash burger was until now they looked just like regular burgers and I was too embarrassed to ask the difference.

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akara1001 OP t1_iui5xyj wrote

No problem at all! I hope you get one soon. Such a difference in taste from those thick and juicy burgers.

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