The great American smash burger is a true wonder of our nation. Pressing the beef onto a very hot flat piece of metal gives you a browning effect you just wouldn’t get from simply making a patty and cooking it in a pan. Just make sure you’re using beef with at least 20% fat content and it will work out extremely well for you.
Special sauce
3/4 cup mayo
1 1/2 tbsp yellow mustard
1 1/2 tbsp ketchup
2 tbsp chopped dill pickle
2 tsp onion powder
1 tsp garlic powder
1/2 tsp red wine vinegar
s=p to taste
My beef supplier-
Mandoline-
Extra wide mandoline as seen in video-
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Rosemary salt video-
Equipment:
Le Creuset enameled cast iron pan-
D5 allclad pan (not one seen in video but my favorite pan)-
Lodge cast iron griddle pan-
made-in non stick frying pan-
Microplane-
Microplane cheese grater-
Lamson fish spatula-
Rosemary salt recipe- Blend for 1 minute
7 sprigs rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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