bryan Posted May 25, 2015 Report Posted May 25, 2015 Todays lunch.1 hamburger roll buttered and toastedCondiments and toppings as desired(mayonnaise, mustard, shredded lettuce, onions (fried), tomatoes, pickles, etc)4 ounces freshly ground beef chuck divided into two 2 ounce ballsSalt and freshly ground black pepper1 slice cheeseNOTES:1- Total cooking time about 1 min:2- There will be smoke.Prepare toasted bun by laying toppings on the bottom half:Have it nearby and ready for when burger is cooked.Preheat a large stainless steel sauté pan or stainless steel skillet over HIGH heat for 2 min.Place two 2 oz balls of beef in the pan:Smash down with a stiff metal spatula.(use a second spatula to add pressure)(smashed patties should be slightly wider than bun)Season generously with salt and pepper.Cook until well-browned and top is beginning to turn pale pink/gray in spots: (!!!about 45 seconds!!!)Using a bench scraper:(or the back side of a stiff metal spatula)Carefully scrape burger patties from pan.(making sure to get all of the browned bits)Flip patties and immediately place a slice of cheese over one patty:Stack second patty directly on top.Immediately remove from pan:Transfer to waiting burger bun.Add top bun. Serve. 1
CeramicChef Posted May 25, 2015 Report Posted May 25, 2015 Shack - you just changed my dinner plans! I'm off to get some fresh 80/20. Seriously. I've got TheBeast fired up for chicken. I'm throwing that yard bird back in the fridge and putting my cast iron griddle on the grate in the belly of TheBeast and we're having smashed burgers for dinner. I'm outta here!
bryan Posted May 25, 2015 Author Report Posted May 25, 2015 Chef- 75-25 will work better. The thin meat need the moisture. Putty knife works to scrape up patty. Took me a couple times to get it down. Good eats!
MacKenzie Posted May 26, 2015 Report Posted May 26, 2015 Cook_Shack, it sounds delicious and I'll put it on the short list, thanks
CeramicChef Posted May 26, 2015 Report Posted May 26, 2015 Shack - Just finished dinner and the burgers were STUPENDOUS! Thanks! It's all your fault. I have a major league spatula - a Mundial - that has a lot of heft for smashing burgers, and a knife edge for scraping. Shack - those burgers were DA BOMB! Sorry no pics to post. I was too dadgummed busy smacking my lips, dagnabit!
ckreef Posted May 26, 2015 Report Posted May 26, 2015 Shack - it all sounds delicious but a picture really is worth a thousand words - LOL
bryan Posted May 26, 2015 Author Report Posted May 26, 2015 OK Guys, I have cameras. Will learn to post. Just so busy cookin and no time lookin. Chef - Did burgers come out juicy? I have a problem with 1 min cooking time. With the exception of 2 patties each these take me back to the 50's Blue Circle in Knoxville.
CeramicChef Posted May 26, 2015 Report Posted May 26, 2015 Shack - the burgers were wonderfully juicy! And I'll do it again in a heart beat. Thanks!
bryan Posted May 26, 2015 Author Report Posted May 26, 2015 Shack - it all sounds delicious but a picture really is worth a thousand words - LOL I added a pic on my original post. How did it do?
ckreef Posted May 26, 2015 Report Posted May 26, 2015 I added a pic on my original post. How did it do?Awesome picture. Makes me want to make that. I am a very visual person. I won't buy a cook book unless it has pictures to go along with the majority of the recipes. I like to have an idea of what I'm trying to accomplish. TY for the picture.
bryan Posted May 26, 2015 Author Report Posted May 26, 2015 ckreef - you are welcome. I now use camarelized onions and not as shown. I'll get this picture thing worked out. Just takes me time. (coming down the other side of the hill)
bryan Posted May 26, 2015 Author Report Posted May 26, 2015 chef - "I have a major league spatula - a Mundial - that has a lot of heft for smashing burgers, and a knife edge for scraping" What size do you recommend?
MacKenzie Posted May 27, 2015 Report Posted May 27, 2015 Cook_Shack, you did fabulous with your pix:)
bryan Posted May 27, 2015 Author Report Posted May 27, 2015 Copycat pic, but I tried. Thanks. Never to your quality but still good eats. I feel better doing show and tell.
skreef Posted May 27, 2015 Report Posted May 27, 2015 I havent been on here in a bit cause my mornings come very early..but your hamburger was the first thing I saw tonight and that look the bomb Great job
CeramicChef Posted May 27, 2015 Report Posted May 27, 2015 chef - "I have a major league spatula - a Mundial - that has a lot of heft for smashing burgers, and a knife edge for scraping" What size do you recommend? Shack - the blade on my Mundial is about 6" or so. It really works well. Again, I highly recommend it.
CeramicChef Posted May 27, 2015 Report Posted May 27, 2015 Here is the Mundial I have at Amazon. It's only $16.71!
