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Just as the 2010s saw a rise in chefs remixing and reimagining juicy, classic, decidedly un-smashed burgers, a wave of chefs has found ways to put their spin on the crowd-pleasing smash burger.

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Heat a 10-inch or larger cast iron skillet over medium-high heat until very hot, about 3 minutes. Add 1 tablespoon canola oil. Working in 2 batches if needed so as not to crowd the pan, add the beef balls. Flatten the balls with a flat spatula to form rough 4-inch wide patties that are about 1/2-inch thick.

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Cook until edges start to crisp, about 1 minute. Flip, season with salt and pepper, and cook until other side is browned, about 30 seconds. Step 3 Top half of patties with a slice of cheese, then.

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A smash burger is a burger that's made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time. Cook's Notes.

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The 10 best smashburgers in Seattle, ranked. Your Order: Smashburger ($9.00). The burger at a seafood joint often ends up being a consolation prize for people who aren't into fish—but Local Tide's smashburger is the best dish on the menu. The smashed beef and pork patty has all the juiciness of dumpling filling, and harmonizes perfectly with jammy caramelized onions, a bit of mayo, and.

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Get THE SMASH tool to make the perfect smash burgers: https://shop.certifiedangusbeef.com/products/the-smash-pre-order-now-ships-in-octoberCraving that "fast.

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The smash burger is known for its simplicity. Basic yet delicious ingredients make these burgers unforgettable. Check out the recipe card at the bottom of the post for exact ingredient measurements. Ground Beef: 80/20 is THE PERFECT ratio! Salt & Black Pepper: Season the beef with salt and pepper. It really is all the seasoning you need!

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Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle each with additional 1/8 tsp. salt and 1/8 tsp. pepper. Cook until well browned and a thermometer reads at least 160°, about 1 minute. Repeat with remaining beef. Serve burgers on buns with toppings as desired.

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While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

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There's a basic Double Smash Burger for $12. A more opulent Stock Burger, made with brisket and mac and cheese, costs $24. And, if you want to shoot the moon, there's the Mac Burger — a $32 mega creation of a double smash burger, American cheese, brisket, short ribs, "comeback" sauce, "campfire" onions, "mayonaissy" burger spread and barbecue sauce on Texas toast.

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Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers.

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It's best to smash the burger in one go. Start with a metal spatula in one hand and a clean folded kitchen towel in the other. Place the metal spatula on top of the beef ball and place the towel on top of the spatula, allowing you to use both hands to press down. Smash the patty, being careful to maintain its round-ish shape.

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Prepare the pan: Drizzle a teaspoon of oil over a cast iron pan and use a paper towel to smear it evenly over the surface. Turn heat to medium-high and heat until pan is smoking. 1 teaspoon cooking oil. Smash the burgers: Add a ball of meat to the pan.

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Preparation. Step 1. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties. Step 2.

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As you can guess from the intro, a smash burger is pretty much exactly what it sounds like. A loosely packed ball of ground beef that's been placed on a hot pan or grill and then pressed firmly into a thin patty with a spatula or a cast iron press. The burger is usually pressed down onto the very hot cooking surface for at least 10 seconds to.

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Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty. Once patties are smashed, peel back and discard parchment papers and season patties with salt, pepper and garlic powder. Add 1/2 teaspoon of burger sauce.