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This is a classic smashed cheeseburger featuring two thin, crispy-edged beef patties, melted American cheese, and fresh toppings, all served on a toasted brioche bun with a homemade garlic mayonnaise (Pasmayo). It's designed for maximum flavor and texture.
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Toast the bun. → Season and smash the beef patties on a hot griddle. → Scrape the crispy patties, add cheese, and stack them. → Prepare the bottom bun with Pasmayo, lettuce, onions, and pickles. → Assemble the burger by placing the patties on the prepared bun and topping with the other half.
Toast the bun. → Season and smash the beef patties on a hot griddle. → Scrape the crispy patties, add cheese, and stack them. → Prepare the bottom bun with Pasmayo, lettuce, onions, and pickles. → Assemble the burger by placing the patties on the prepared bun and topping with the other half.
This is a classic smashed cheeseburger featuring two thin, crispy-edged beef patties, melted American cheese, and fresh toppings, all served on a toasted brioche bun with a homemade garlic mayonnaise (Pasmayo). It's designed for maximum flavor and texture.
Toast the split brioche bun on a hot griddle with butter until golden brown.
Season two 2.25 oz balls of ground beef (brisket and chuck blend) with salt and pepper on one side. Flip them over to season the other side.
Place the seasoned ground beef balls directly onto the hot griddle.
Cover each beef ball with a piece of parchment paper.
Using a spatula and a burger weight, firmly smash each beef ball down onto the griddle, ensuring the edges are flattened and thin to create a crispy crust. Remove the parchment paper.
It's crucial to toast the buns first, as they cook slower than the smash patties.
Use ground beef with a good fat content, like a brisket and chuck blend, for best flavor and juiciness.
Smash the patties very thin and press down on the edges to maximize the crispy surface area, which is characteristic of a smashburger.
A razor scraper is essential for lifting the thin, crispy patties off the griddle without leaving behind the flavorful crust.
American cheese is used not only for its melt but also to help bind the coarsely ground, thin patties together.
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