Jims Galley

Jims Galley

Monday, May 29, 2017

Smashburgers at home

Great burgers are all the rage thanks to Smashburger, In & Out, Fuddruckers, and the list goes on and on. Here is a simple and great way to do smashburgers at home. One of the big keys is have everything fresh, everything.
First up get some fresh ground angus 80/20 and you can season with just salt and pepper. However my fav is to use a little garlic powder and some Montreal steak seasoning.
Ball the ground beef loosely into a meatball, cover and refrigerate until it is time to cook. These burgers cook fast so be sure to have everything pre prepped

“Animal Style” is off the secret menu at In & out Burger and it is a nice trick. Simply take yellow mustard and cook it on the burger. I like to put it under the cheese, it makes a lot less mess and melds with the cheese perfectly. Also some sautéed onions. I use red onions with a bourbon BBQ sauce it is really does a good job. Delicious.

Either make or buy fresh buns, I use onion buns and it is fantastic.

I use a cast iron skillet for the burgers, heat up to medium high.

Now for the smashing!!

This technique is very effective because what it does is sear one side of the patty with a nice caramelization and helps to maintain the juice and flavor. It really does work

BBQ Bourbon onions
Put your meat balls onto a piece of parchment paper and then place it in the skillet meatball side down. Then very quickly use the bottom of a small pan or skillet and smash the ball so it makes a nice uniform pattie. HOLD THE PAN DOWN FOR 10 to 20 seconds. Then remove the pan and parchment paper. Cook for only a couple of minutes, then flip and add the mustard, cheese, and onions.

Cook for another minute or so and you are done.

Always pre-sear your buns and keep them warm and have everything else ready to plate.

There are many ways to do burgers, Smashburgers may beone of the tastiest ways to go simply because this method retains most of the juice from the burger adding flavor.
How we stack it up!
Give it a try, it’s smashing! JB