Fire up that griddle because we're going to smash some beef!
I wrote in a previous article about receiving a second hand Blackstone Griddle from a friend of mine and cleaning it up after several years of disuse. Well tonight it was time to fire up the griddle and smash some burgers! Follow along and I'll explain smash burgers for the uninitiated.
You start by getting your cooking surface good and hot, and throwing down a healthy amount of butter and onions. You let that sizzle away and start to brown. Once your onions are browned a little, separate the onions into piles; one small pile of onions for each patty you're going to cook.
Brown up your onions...
...and separate into piles; one pile of onions per patty your going to cook.
Once your onions are separated, drop a 1/4 pound meatball of beef onto each pile of onions, sprinkle salt and pepper over each one, and sit back for a minute. The idea is to let the meatballs come up just a little in temperature.
And then, just after a minute of sitting on the griddle, you take a heavy press and you smash your burger flat!
Smash that burger!
Once you've smashed a meatball into a flat patty, let the press sit on it for a minute before you move on and smash the next patty.
Keep smashing patties!
Once you've smashed all of the patties it's time to flip them. Make sure you gather up and loose onions and deposit them on top before you drop your weight on the patties for a couple more seconds each to help them press into the griddle.
Flip and weight them down!
And then you cheese your smash burgers! For this kind of burger, I prefer one slice of American cheese per patty.
Cheese those smashed things!
And then you stack them!
Smashed and stacked!
After I pulled the burgers from the griddle, I use the flipper to spread some of the grease thinly across the griddle for toasting the buns.
Almost ready to eat!
I built up tonight's double patty burger with the traditional fixings; lettuce, tomato, onion, dill pickle slices, ketchup, mayo, and mustard.
So why smash your burgers? Smashing the burgers increases their surface area, which gives you more surface for the Mailllard reaction to take place on, which means more awesome flavor! And these burgers had a lot of awesome flavor!
The burgers were so good! The patties had a thin amount of crispiness on the outside that gave the burger a a nice little crunchiness to the texture. The caramelized onion lent a touch of both a mild bite and a little sweetness. The cheese was molten lava, melty goodness!
I can't wait to do this again!