Smash Burger
Burger prensado, saboroso e irresistível.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The smash burger's origins are debated, but it likely emerged in the mid-20th century alongside the rise of fast-food culture and the availability of flattop grills. The technique focuses on maximizing surface area contact with the hot cooking surface for intense Maillard reaction and flavor.
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The smash burger represents a return to simpler, more flavorful burger construction, contrasting with the increasingly elaborate and towering creations that had become popular. It emphasizes quality ingredients and technique over sheer size.
Rise of Burger Purism
The smash burger embodies a minimalist approach to burger making, prioritizing the quality of the beef and the sear over excessive toppings. This aligns with a broader movement towards valuing simple, well-executed dishes.
DIY Burger Culture
The smash burger technique is easily replicated at home, making it popular among home cooks and grill enthusiasts who appreciate the control over the cooking process and the ability to experiment with different beef blends and toppings.
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The smash burger is characterized by its intense, savory beef flavor, crispy edges, and a well-balanced combination of fat, salt, and umami.
The primary flavor profile stems from the Maillard reaction, which occurs when the thin patty is smashed onto a hot griddle, creating a deeply browned and flavorful crust. The beef itself is usually a blend, often including chuck and sometimes brisket. American cheese contributes a creamy, salty, and slightly tangy element. Toppings like caramelized onions, pickles, and a simple sauce (often a variation of Thousand Island or a special burger sauce) add complementary sweet, sour, and savory notes.
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Beef Selection
Use a blend of ground chuck and brisket for optimal flavor and fat content (around 80/20). Do not overwork the beef when forming the balls; gentle handling results in a more tender burger.
Smashing Technique
Use a sturdy metal spatula and a second spatula or burger press to apply even pressure when smashing the burger. Smash thin and quickly, then scrape the patty off the griddle as soon as the edges are crispy. Avoid smashing the burger multiple times.
Griddle Temperature
Ensure the griddle or skillet is very hot before placing the beef. A screaming hot surface is essential for achieving the desired sear and crust.
Cheese Placement
Add the cheese immediately after flipping the burger so it melts evenly and creates a gooey layer.
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