Episode 5: The Classic Smash Burger

hello welcome back today we are going to cook the

classic

Smash Burger so why do Smash Burger Smash Burgers just give you so much more flavor and the reason why they give you more flavor is because of Mayard's reaction which Is it the cornerstone of any kitchen? and it makes the food taste fantastic, so if you fancy some

burger

porn, I'll show you the Smash Burger, but let me warn you that once you've had

smash

there's no turning back, so I've got 500 G of land. beef, uh, 20% fat, so basically I'm going to mash it up a little bit, not too much, and then we're going to break it into about six pieces, so that's six buns that weigh about 86 grams, they don't.

They have to be very tight, uh, and also I haven't seasoned them yet because we're going to season them when we put them in the planer, so now they're going to go into the refrigerator and we're going to shoot. Turn on the Comm, let's turn on the Beast and then I can show you the settings, so now my pler is at 219 cm. Ideally for

burger

s, we want it around 250, but what we need to do first is prepare. a little oil, so what we do next is toast the bread. I always suggest we toast the bread first because the plant is currently clean right now and see how quickly it toasts as well, so that's the other thing you have. to keep an eye on this, so now I'm going to put in the onions, which is basically half a pink onion that I have in there, which we can dry a little bit and I also have a couple of slices of bacon.

I have four meatballs in there, you have to give them enough room because they are going to flatten out quite a bit, just lower these squashes as much as possible. You should have put on gloves. Okay, hold them down for a In a few seconds, get them all nice and flat, season the one inside with a little bit of SPG which is salt, garlic and pepper. What we are trying to achieve here is to achieve the mayard reaction so that everything caramelizes on the other side. Now the idea. If you can see here around the edges, it looks like everything is starting to cook, but in the middle you can clearly see that you've got all the fat bubbling up and that's close enough to where we want to get it, so in a minute now we're going to hit it. a twist, let's just take a little look, see where we are, look at that, that's exactly where we want to be right now, what we're going to do right away to get our cheese ready right away. direct cheese there as fast as you can what we do now is a little steam what are you going to do then well then we have our bread ready while that is just finishing now the cheese is melting first of all we are going to put on some sauce on the bun, put a little bit of sauce, a little bit of this, finely chopped, let's take out our burgers, put the burgers on the bun, let's have our bacon, a little bit of onion, a little bit of alpine because we want it nice and spicy. up and there you have it the

classic

Smash Burger M oh yeah, there's nothing better than a

smash

ed burger oh look at that