Cuisinart CSBK-400 Smashed Burger Kit, Cast Iron

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Next, place the burger balls on the griddle spaced out enough so that you have plenty of room to smash and flip the burgers.

The plan is to establish a few core recipes and then introduce a rotating selection of guest stars throughout the year. Our mission is always going to be to help home cooks make better burgers, of course. The onions and peppers griddled on the flattop, along with melty cheddar cheese, are the important ingredients that make this not only a smash burger… After receiving nearly 400 responses filled with such enthusiasm, I felt like more fellow burger lovers were out there, wanting to raise their home burger game but struggling to find the best ingredients. What’s the deal with your burgers? (ie. what makes them so good?) The perfect smash burger is just large enough to fit perfectly on your hamburger buns after its smashed down. I find that 3 – 3.5 ounce burger balls are perfectly sized for making smash burgers. The magic of this burger is the burger crust, which may appear burnt to some, but when done right is actually the result of a maillard reaction, or “ small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors“.You will normally find two different types of smash burger presses or smashers: a cast-iron smasher or a stainless steel smasher. Stainless steel smasher You can cook in a bundle. Using a flattop will give you the flexibility to cook all the ingredients at once. It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.

If you don’t have a kitchen scale, no worries! Here are some tips for making sure that your smash burger balls are properly portioned: Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…Once it is clean, you can place it on your seasoned patty and press down hard. Since steel is light, you may want to increase pressure for a better burger. The griddle temp should be searing hot, or around 425 degrees F. If your griddle is not hot enough, you won’t get a nice evenly colored burger crust and the meat will take longer to cook, making your burger more dry. What type of beef should I use for smash burgers? Hey home chef, hope that answers all your questions about making smashed burgers Philly cheesesteak style on the flattop. And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

Griddle smash burgers on the hot side of the griddle by placing the ball of beef down the griddle then using the burger press, smash the beef patty down as thin as possible for an optimal sear. Season with salt and pepper. Mike then texted a photo with John Shorthouse, who replied that he was jealous, and so next thing I knew, I was at Rogers Arena meeting Shorty and John Garrett and bringing them a bit of burger love. Little did I know until the next day that Dan Murphy had taken some behind-the-scenes pics of them with their Kits and that they’d also talked about them on the pre-game show!

Comparing the Highest-Rated Smash Burger Presses for 2023

I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef. If you don’t have those seasonings, then my next recommendation would be a simple salt, pepper, and garlic powder blend. Or of course, you can substitute your favorite burger seasoning. The Bun Also see how to make Philly cheesesteak pizza with white sauce and sauteed onions and peppers … How to make Philly cheesesteak burgers smashed on the griddle… Bodhi]: I believe that smashing balls of meat into a hot, flat surface, the original burger cooking technique, will always make the perfect burger experience.