Smash Burgers on a Griddle: Heat, Press Timing and Crust
Smash burgers need a hot flat plate, a loose ball of beef, one early press, and a 160°F finish. Here is the method, plus the mistakes that steam the crust away.
Smash Burgers on a Griddle: Heat, Press Timing and Crust
Smash burgers need a hot flat plate, a loose ball of beef, one early press, and a 160°F finish. Here is the method, plus the mistakes that steam the crust away.