Feyden

Feyden t1_j6izuh7 wrote

Reply to comment by dearcsona in [homemade] smashburger by Nomadiuus

By smashing a ball flat, you create a rough edge, which you then cook in more grease or oil than you would use normally. This rough edge cooks faster than the rest of the burger, creating a crispy and delicious outer ring of caramelized goodness. You can't really do this on a grill, it needs to be a griddle/pan/flat-top so the edges can fry up.

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