The smash burger It is a hamburger that you have sat on or dropped from the fifth floor, a ball of meat that you flatten on a griddle at the point of nuclear fusion until it is no more than a centimeter thick, more or less. There are great enthusiasts of smash burgers, but what is their goodness compared to the thicker burgers? For some, crushing hamburgers or meat balls on a griddle awakens the rhapsode within them, but its virtues can be reduced to a couple: the more you crush and spread the meat, there is more surface area for roasting and, therefore, so much so for Maillard reactions, which provide myriads of aromatic and flavor molecules. And it also increases the surface susceptible to acquiring a certain crunchy point, which has great appeal for humans.
But, the fundamental thing for a good smash burger -just like for any hamburger- it is a quality meat with an adequate proportion of fat, which contributes to the flavor and crispiness: recommendations range between 20% and 25% by weight; Beef chuck or even skirt are very suitable cuts, for example, although you can dare to have high loin if your budget allows it.
To prepare a smash burger The best thing is to start with a ball of meat, which is simply flattened, leaving the edges irregular, and have a good griddle or a cast iron skillet. It is essential to use a cooking surface at a very high temperature, necessary to toast the meat well on the outside while cooking it briefly, so that the inside is cooked to the right point we want before it begins to exude all its juices. The bread also depends a little on the taste of the consumer: there are those who prefer the more neutral Vienna-type buns, those who love the sweetness of brioche – and those who hate it because they believe that it overshadows the rest of the flavors – and there are also the staunch defenders of bread potato or potato roll. Luckily, there are options for everyone.
Time: 17 minutes
Difficulty: Be careful not to leave the meat drier than the mojama.
Ingredients
For 2 burgers
- 300 g of beef chuck or skirt (or high loin), chopped (if you are in doubt about the fat content of the meat, add 30 g of chopped Iberian bacon)
- 3-4 lettuce leaves
- 2 small tomatoes
- 2 hamburger buns
- 2 slices of melting cheese
- Salt and pepper
- Sauces to taste
Instructions
Season the minced meat with salt and pepper, and form two equal balls (along with the chopped bacon, if added).
Wash and dry the lettuce, and leave the leaves prepared. Wash the tomatoes and cut into slices.
If desired, toast the hamburger buns open.
Heat a heavy griddle or frying pan to full power and, when it is very hot, add the two meat balls. Flatten them immediately with a metal spatula until they are approximately one centimeter thick.
Toast on the first side, two or three minutes at most should be enough. Turn with the spatula and toast briefly on the second side.
Put lettuce to taste and sliced tomato on each bun. Place freshly made burgers and finish with the cheese, which should soften with the temperature of the meat. If you want it very melted, put the cheese on the meat still on the grill, when it is cooking on the second side, and transfer the meat and cheese mixture directly to the bun.
Add some sauce; or not, and eat immediately.
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