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what the heck kind of bun can remain solid when used to contain a burger that is 50% liquid?
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Jul 13, 2019 17:56
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| # ¿ Apr 25, 2024 05:29 |
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huh. i thought it was just a low heat burger press. that's weird and now i'm curious.
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Jun 8, 2020 14:14
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one of the advantages of smash burgers is that you can use crappy grocery store ground beef.
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Aug 20, 2020 11:09
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i want to say that all burgers are beautiful, but that really isn't.
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Mar 15, 2021 13:01
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at some degree of bun liquefication it stops being a burger and becomes some sort of avant garde soup.
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Mar 16, 2021 03:34
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some of these burgers are fit to kill a man. and you know what, there are worse ways to go.
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Apr 25, 2021 01:09
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mixing extra poo poo into burgers should be done sparingly or with a specific recipe. just tossing stuff in is likely to result in a patty that falls apart. it's also not very useful for smashburgs.
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Jan 4, 2022 09:44
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is there a reason why you can't just use a fatty cut of beef to begin with? it really seems like you are trying to artificially recreate cheap rear end 70/30 ground beef and i'm not sure why.
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Mar 21, 2022 20:04
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even if there isn't that's still a lot of delicious stuff on a bun.
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Aug 13, 2022 12:30
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i slice a fresh jalapeno and then sear them dark for a crispy, mildly spicy burger topping.
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Oct 28, 2022 07:13
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i'll have to try that
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Oct 29, 2022 17:06
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ground rice is used in larb too
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Jun 24, 2023 22:41
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| # ¿ Apr 25, 2024 05:29 |
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easiest method is smashburgers. make ~1/4 lb balls of ground beef, then smush them flat into a hot skillet with some sort of flat metal object. i use the bottom of a saucepan. season the top, flip after a minute or two, put cheese on it, and it'll be done about when the cheese is well melted. there are more complicated burger recipes, but they aren't necessarily better and smashburgers are all but foolproof.
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Mar 12, 2024 22:57
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