Peoples. This truly is the best burger I have ever eaten, and it's made even better by knowing that I made it myself at home.
The genius who is J. Kenji Lopez-Alt, Managing Editor of Serious Eats, outdid himself by seeking to replicate the uniquely greate smashed burgers one finds in New York in such restaurants as Harlem Shake. He takes this smashed burger to a new level of enjoyment by including not just one, but two, hamburger patties. The benefits of this radical technique? There is now double the mouth-watering brown crust ... and thus double the crunch. Also, since each patty is small and thin, the final product is a reasonable size.
A few points and tips to keep in mind. First, do weigh the beef to ensure they are each 2 ounces, thus ensuring that each one can be smashed thin enough to develop a tasty crust. Furthermore, be sure to use ground beef that isn't lean; fat is desirable here, helping to make a juicy burger with lots of good flavor. I'd recommend having a metal (not plastic) metal spatula to smash down the burgers. I have only a plastic one, but I am now in the market for a metal one. Something that may help out is coating the bottom of the spatula with a very thin layer of vegetable oil so that while removing the spatula after smashing the patty, none of the beef sticks to the spatula. Finally, don't even think about using a non-stick or Teflon pan.
Despite the few ingredients, pay attention to the details of the ingredients and methods, as following them closely will result in a mind-blowing burger.
Ingredients
Serves 1 lucky person.
The genius who is J. Kenji Lopez-Alt, Managing Editor of Serious Eats, outdid himself by seeking to replicate the uniquely greate smashed burgers one finds in New York in such restaurants as Harlem Shake. He takes this smashed burger to a new level of enjoyment by including not just one, but two, hamburger patties. The benefits of this radical technique? There is now double the mouth-watering brown crust ... and thus double the crunch. Also, since each patty is small and thin, the final product is a reasonable size.
A few points and tips to keep in mind. First, do weigh the beef to ensure they are each 2 ounces, thus ensuring that each one can be smashed thin enough to develop a tasty crust. Furthermore, be sure to use ground beef that isn't lean; fat is desirable here, helping to make a juicy burger with lots of good flavor. I'd recommend having a metal (not plastic) metal spatula to smash down the burgers. I have only a plastic one, but I am now in the market for a metal one. Something that may help out is coating the bottom of the spatula with a very thin layer of vegetable oil so that while removing the spatula after smashing the patty, none of the beef sticks to the spatula. Finally, don't even think about using a non-stick or Teflon pan.
Despite the few ingredients, pay attention to the details of the ingredients and methods, as following them closely will result in a mind-blowing burger.
Ingredients
- 1 hamburger roll, toasted (and buttered, if you like)
- 4 ounces freshly ground beef (ideally 80/20 fat content) divided into two 2-ounce balls
- Kosher salt and freshly ground black pepper
- 1 slice good melting cheese, such as American or very thinly-sliced cheddar
- Prepare burger bun by having it nearby, covered with toppings, and ready for when your burger is cooked.
- Preheat a large stainless steel saute pan or skillet over high heat for 2 minutes. Place balls of cold beef in the pan, and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than the burger bun.
- Season generously with salt and pepper and allow to cook until well-browned and top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape burger patties from pan, making sure to get all of the browned bits.
- Flip patties and immediately place a slice of cheese over one patty and stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun.
Serves 1 lucky person.
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