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Cooking Smashed Burgers - Yahoo Recipe Search
EatingWellThis garlicky smash burger recipe includes a hefty amount of portobello mushrooms, which adds a light texture and rich umami flavor. Using a hot skillet and flattening the burgers evenly forms the crispy golden brown crusts that smash burgers are known for. The sweet and smoky balsamic sauce pairs well with the meatiness of the burgers.YummlyThe Best Blackstone Smash Burgers With Ground Beef, Seasoning, Cheddar Cheese, Burger Buns, Avocado Oil, Tomato, Pickles, Cooked Bacon, Mayonnaise, Mustard, Ketchup, Burger Toppings, Lettuce, OnionTaste of HomeA Smash burger is exactly what you think it is; balls of ground beef smashed onto a hot griddle. You'll want to smash them pretty thin so they cook quickly, but it also gets you those crispy, browned edges while still keeping the interior nice and juicy. Now is not the time to cut calories or skimp on salt: Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt—it is beef's best friend. —<a href="https://www.tasteofhome.com/author/jschend/">James Schend</a>, <a href="https://www.dairyfreed.com/" target="_blank">Dairy Freed</a>Food and WineWe’re beefing up the summertime BLT with these smash-burgers—thin beef patties that are pressed onto a ripping hot plancha, or flat-top griddle, so they cook quickly and develop a smoky crust. Without grill grates, the juices from the burgers stay on the griddle, keeping them moist.Slideshow: More Burger RecipesFood NetworkThe appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.Food NetworkThe appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.YummlyI have always loved cooking since I was a kid "I'm 16" and I made these last night for my family and they loved them. I will definitely beThe KitchnThese no-frills burgers are exactly what they sound like: ground beef that's cooked in a skillet and smashed with a spatula to create rough, craggly little patties.EatingWellLearning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness.
