http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html. Taking your spatula and flattening the patty, despite how satisfying it may feel, actually allows those juices to escape (via The Kitchn). Should you press a thick burger? You press all the juices out, and wind up with a dry burger. On the other hand, the E-PRANCE Aluminum Burger Press Hamburger Maker is a non-stick hamburger press that saves you a… "If you don't have a burger press, then try pressing together two plates or two cutting boards to get that flat burger form. http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html?_r=0. A press will pack them tightly enough, without making the mush you get when you use your hands. There's nothing quite as satisfying the sound of oils and meaty juices sizzling over a hot grill. It really depends on how you like your burger. If you want a classic burger, Avoid touching it as much as possible. Form the burgers and add salt right before putting ’em on the heat. You want your burger to remain juicy so avoid going too lean. Press question mark to learn the rest of the keyboard shortcuts. You can also try this tip from Harwell: Put a little thumbprint in the middle of the patty once it's formed, and it will … Just my 2p. Recipes and tips for the smashed burger have popped up everywhere, promising crispy, browned patties laden with fat and flavor (via The New York Times). A lot of people have referenced serious eats, and I think this article is the best resource avaliable: http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html. It's really an act of frustration, along with a last-minute attempt to hurry up and finish your burgers. Personally, I prefer beef burgers; however, I realize many of us live by different dietary standards. All burgers will lose weight as you cook them—it's not possible to hold on to all liquefied fat and exuded juices. I heard not, but FML, I'm not really an authority. Food Explorer. But, on a substantial burger like most people make at backyard picnics? Improve and share your cooking repertoire with recipes from reddit's community. Image via … Or breadcrumbs. No! Thus, one thing you will not find in this list is specific cooking instructions regarding heat source, strength, and timing. Don't dump it in a bowl to add seasoning — not even salt and pepper — and mix it … If yes, should I invest in one? Though I think mine are better. If you use a press, there's no need for an egg. If you've been to fast-casual chains like Shake Shack, then you've witnessed the magic of the smashed burger. FYI, I imagine you're being downvoted because that whole "searing seals in the juices" thing has been thoroughly debunked. Bob's Burgers entered Fox's Sunday evening programming quietly last year, filling the void left by the cancellation of King of the Hill. You might as well have opted for a turkey burger at this point. This will create a perfectly flat burger when cooked making it so toppings stay in place when eating it. I have the answer as well: Depends on the type of burger you're going for - what they call 'pub' vs 'diner'. To maintain juiciness, handle burgers as little as possible during grilling. I mush them once, immediately after I put them on, to get good contact with the cooking surface, then don't touch them until you turn/flip them. Or whatever meatloaf-intended binder you're junking up your patties with. Prettier Patties The burgers look good. Wait until the crust forms and it will give you a charred, crusty, and moist patty. Because I let the square cook, my flattening spatula shouldn't stick to the raw side, but I use the sharp spatula to separate them. Bobby Flay points out that most home cooks press down on these saucer-shaped burgers to get the puffy middles to lie flat. You can baste the burger after a smash and flip. Pressin’ the patties as they cook. I get a squarish Wendy's type of patty. Photo by Alex Lau How to Make a Smashed Burger Patty 1. Press J to jump to the feed. Obviously, things are different if you're doing these thin little diner burgers like Steak 'N Shake. Never. Choose a standard minced meat (usually around 20 % fat) or if you are set on leaner cuisine then 10 % fat is ok, don’t go for less. Cuisinart CSBP-100 3-in-1 Stuffed Burger Press. Price: Amazon Customer Reviews. If you are cooking burgers on a flat top grill, they do a great job of helping to create a crispy and flavorful crust on the face of the burger, but they force the juices out of the patty. Whoa, does five guys actually use raw ground beef? No. Without further ado, here are The Burger Lab's Top 10 Burger-Making Tips: 1. Defrosting your burger meat at room temperature. I have a two spatula method, stainless steel pan and a very hot stove. “Everyone freaks out about that,” Mr. Motz said. Press down on a burger during this phase, and the juices come gushing out into the skillet or onto your coals. Basically it's a yin/yang. This blend provides enough fat content to keep the burger juicy and flavorful. If you get familiar with a few couple of recipes I am sure you are never going to buy burgers anymore from the market. In fact, wildly successful burger chains Shake Shack and Smashburger have predicated their success on the principle that you need to press, or … Cookies help us deliver our Services. In practice, as you press … Because the middle of the square cooked longer, it still browns evenly. If you smash your burger five minutes in, when it's already formed a brown crust and plump shape, you're releasing the juices and even decreasing the weight of the burger, resulting in something small and relatively flavorless. When you're taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation. Chefs and cooks do this to capitalize on the Maillard reaction: the strange, scientific phenomenon that happens when protein-rich foods like beef become browned and crispy over high heat. As you can see from the graph, 30 seconds is he key time, pressing down after that is when you really start to lose juiciness, you can make a smashed burger really juicy, but you gotta do it right away. https://www.noreciperequired.com/technique/eight-tips-cook-perfect- That's pretty much how I do it. The less you manhandle the meat, the more juices it retains. Do you have a burger press? 15 Red, White, and Blue Recipes for the 4th of July; 11 of Our Most Popular Sides for Summer Grilling & BBQ Season; 7 Quick and Easy Hot Dog Alternatives for the 4th of July … I wait for the square to get a crust, then I smash it flat with the wok spatula. The juices will spread out more evenly, and you're not left with that awkward, bloated burger when grilling. We’ve all seen it in movies and on TV-the cook takes his … … Creating a great burger always starts with using great ingredients! For juicy burgers, get ground chuck with a fat content of at least … Use a heavy spatula to press down on the meat, producing a thin patty about the size of a hamburger bun. They should run a little when you bite into them. There's a time and place for smashing your burgers, but if you don't know the science behind it, your perfect burger may be overworked, dried out, and somewhat doomed (via Chicago Tribune). If you're a fan of the thick, juicy, pink-in-the-middle burger, then you really shouldn't be smashing or pressing it at all. Every turn or prod forces out more juice, which is why you should never press a cooking burger with the back of a spatula in an attempt to speed up the grilling time. On the other hand, smashing maximizes surface area and contact with the cook surface. The other half will be done by the burger press. This is true, however if you do it the right way it will create a superior burger that is super moist and super flavorful. We smash the burger down after the initial flip and are taught to not push down on it again through the cooking process. Many home cooks were taught never to press down on a burger as it cooks since that would ruin your all-beef patty by getting it to release the juices it needs to stay tender and moist. I put the squares directly onto the hot surface. You're getting impatient — five minutes have passed — and you're still not sure if the burger has reached its medium-rare sweet spot. Fresh 80/20 twice ground chuck is my preferred choice. That’s not to say you should skip the salt altogether, though. The necks wear out on both eventually. You drop them on a piping hot surface to seal in the juices then let them cook! “But it’s the only time you’re touching the meat, and you’re creating this great crust in doing it.” Roughly 90 seconds later, after seasoning the meat, you can slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through. Once the top looks cooked, the bottom is done. At best, you'll end up pressing out all the juices that make the meat tasty; at worst, you'll destroy the structure of your burger. 7. While you were diligently watching your burger cook, the patty was gathering juices meant to elevate its flavor and consistency. Should you smash a thin one into the griddle? Sear it, seal it, savor it. If you're a fan of the thick, juicy, pink-in-the-middle burger, then you really shouldn't be smashing or pressing it at all. No. I know “those things” as steak weights or burger press. Why would you press them down? Cuisinart 4-in-1 Stuffed Burger Press. By using our Services or clicking I agree, you agree to our use of cookies. It's how wendy's does it, grill skills! The surface is totally oil free. As you can see from the graph, 30 seconds is he key time, pressing down after that is when you really start to lose juiciness, you can make a smashed burger really juicy, but you gotta do it right away. Smashburger uses a patented burger-smashing tool that you press against the griddle, metal to metal, for 10 seconds to get the burger's signature shape. I want a burger. One spatula is a cutting spatula with a sharp edge, the other is a wok spatula with a solid face. I know you’ve probably been told never to press down on your burgers because it will dry them out and cause them to loose flavor. As burgers cook, the protein in the meat contracts, forcing out moisture. If you're looking for a burger that's thin, with ample salty, flavorful crust, that's when you want to smash the burger — within the first 30 seconds of the cooking process. It makes all the juices squeeze out leaving you with a dry burger. When you’ve got a crowd coming over for a cookout nothing could be easier than putting a whole bunch of burgers on the outdoor grill. If you're like many home grillers, you buy … Increases temp that way. For a perfect, smashless patty, it's best to work with fatty ground beef, gently form it into a patty, and let the griddle do its thing (via Huffington Post). Realistically, most people don’t have an industrial spatula that’s wide enough to get full coverage on a smashed burger. 18 hrs. Suddenly, you've been transported from the daily grind to a simpler place where all that matters is hard work and good food. Why you should press your burgers on the grill or cooktop. If pressing the burger is so taboo, then why are disks of red meat being fearlessly squashed and flattened in restaurants all over the country, from Harlem to Hollywood (via Eater)? Then, sure. You're left with what amounts to a meat patty with the texture of a sponge that's been run through a ringer. Why are all these chains and home cooks smashing their burgers, anyway? Reasons For Using A Burger Press:-Anyone can make burgers with a burger press. Hell yes. Thankfully, the options are limitless: Lamb, Bison, Venison, Pork, Turkey, Chicken, Black Bean (Vegan), Mu… In reply to the "no smash" method, after you are done forming the ground meat into patties, take your thumb and make an indent in the center. I used to work at five guys. No more patties falling apart on the grill. The answer is surprisingly simple: it all depends on when you smash it. Beef is the typical meat used in burgers but you could use lamb or … Divide beef into even portions. Here's Why. I've made both of the ones in the article, in a cast iron frying pan, and yum. It's commonly thought that one should form a burger into a perfect patty, but this doesn't account for the shrinking and expanding that happens to the meat as it cooks. I’m not a big fan of them as a kitchen tool. Smash burgers in action. So save that egg to fry over-easy and throw on top later! Seems like all that would do is mush out the juices to get burned off. Fun tip: If you are looking to double-stack burgers, make sure to have thin patties, or else you will have a very tall burger!" Instead, shape the burger into a patty, then push a dimple into the center. But on a weeknight when it’s just a few folks at the dinner table and you don’t feel like firing up the big grill, you can grill juicy burgers (with grill marks!) If you want a classic burger, Avoid touching it as much as possible. Don't do that ever. You press them. You can use all sorts of things, but many restaurants use a butter sauce. No! Then I start hot water in the sink, take the patties off, make double burgers and wash the pan in hot water and scrape it with the sharp spatula in hot running water. When the smashed burger stretches over a larger surface area, more browning occurs (via Business Insider). http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html. But the popular smashed burger is an art. Turns out that is total hooey—a complete myth. So for the best burgers, don't do ANYTHING to it before you shape the meat it into patties. But pressing the patty — especially that late in the game — does way more harm than good. For a perfect, smashless patty, it's best to work with fatty ground beef, gently form it into a patty, and let the griddle do its thing (via Huffington Post ). What's the answer, then? So pressing a spatula against the patty makes sense, right? According to Serious Eats, a burger is only worth smashing if you do it within the first 30 seconds of that ball of meat hitting the griddle: when the meat is still cold and the fat hasn't rendered. Start With the Right Meat. Shop at Amazon. New comments cannot be posted and votes cannot be cast. Just don't. on cast iron if you smash the 4 corners and flip after a few minutes and do the same while the meat is still rawish the meat will cook in such a way it will suck up a good bit of the juices that are squeezed out. The most perfectly cooked burgers should be moist and tender, definitely not rubbery. This is a great application of the scientific process. Sharp spatula scrapes them off and flips them. Realistically, most people don’t have an industrial spatula that’s wide enough to get full coverage on a smashed burger. You Should Never Press A Spatula Against A Burger Patty. in about 7 minutes on your panini maker. The sharp spatula cuts the chub of ground beef into 2oz squares that I've salted. Then, a heresy to many home cooks: the smash. Use Freshly Ground Beef Just prepare your favorite recipe with few required ingredients and now half of the work is done. I’m not a big fan of them as a kitchen tool. 1. If you're cooking on a hot grill, or even better on well heated cast iron, you can inject some serious char and crust onto your burger. Never warped a pan, but I do go through spatulas. I had heard they're a good burger place, but I assumed they use frozen preformed patties like most other fast food places. Now, you're left with an oddly compact, mediocre burger — the ghost of what could have been. If you like your burger to be so tender that it falls apart when you bite it, and be very juicy in the middle, then avoid pressing on it at all, even when forming the paddy (Serious Eats has lots of articles on how to make the perfect juicy burger). Hmm. Technically, it's not a great idea to smash your burger — that is, if you smash it at the wrong point in the cooking process. https://www.goodfood.com.au/recipes/how-to/10-tips-to-help- This is a great application of the scientific process. brightgray already posted a link to Serious Eats doubling down on the smashing with interesting results. 20,145 Views.
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