Thin Burgers Are Better Than Thick Burgers

The burgers are out of control. Not only do bistro-pubs and trendy bars decorate them with everything from avocado to pork belly (both distracting and distracting), but the patties themselves are just damn fat. A burger is not a steak; a burger is a sandwich and a sandwich is a balance between all the fillings .

Welcome to Burger Week! Grilling season is in full swing and we’re like hamburgers. Whether it’s picking the perfect patty, filling those patties with melted cheese, or making a vegetable proposition that doesn’t suck, we’ve got the tips, recipes and advice you need to create your best burger.

Do you want a thick piece of beef to dominate your mouth and palate? Get a rib. Ground beef is good, but burger is best when the flavors prevail, which you coax with with a hot skillet or skillet – I’m talking about the Maillard reaction , friends. You want to increase the amount of grilled meat you consume, and the best way to increase your ratio of browned to uncooked meat is to thin and crush the pie. (There’s a reason people love Shake Shack and In-n-Out, and not because of the fries.)

Smashing burgers is also the easiest way to make them. You don’t need to mess with your grill. It is not necessary to leave small fingerprints on the cutlets. There is no need to add ice . You simply reheat a skillet, break up the salted meatball in it, let it form a crust, and then flip it over to get some color on the other side. Melt some cheese on top and serve with toasted, buttered buns with the classic burger filling. Why would you complicate this? To make four of these not-too-muscular beauties, you will need:

  • 1 lb. 80% lean ground beef
  • Salt
  • Butter for greasing a frying pan
  • 4 slices of American cheese
  • 4 toasted buns with butter
  • What fillings and seasonings do you like

Place a stainless steel or cast iron skillet over medium to high heat and rub with oil to coat it lightly. Divide the meat into four equal parts, form small mounds out of it and season each generously with salt.

You will only get one chance to smash, so keep that in mind. ( According to the Food Lab , breaking in half a minute will result in fat loss, which is a very sad story.) Place a piece of meat in a skillet, grab a very large scoop (or two regular scoops), and press with all your mighty force.

Next, go away, Rene. Leave this burger alone for at least two minutes to form the crust you want, then scrape everything off, turn it over and look at it lovingly before covering it with a slice of American cheese. Let it cook for a couple more minutes and then place it on a toasted bun with all of your favorite friends.


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