24/7 Low Carb Diner Smash Burgers, a Method, Not a Restaurant

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Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside. Loosely form the beef into 4 balls; set aside. Working in batches.

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Host Bridget Lancaster makes classic Smashed Burgers.Get the recipe for Smashed Burgers: https://cooks.io/3AxZVZuBuy our winning cast-iron skillet: https://c.

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Burgers and Chips. Host Bridget Lancaster makes classic Smashed Burgers, ingredient expert Jack Bishop breaks down different vegetable oils, and host Julia Collin Davison fries up Crunchy Kettle Potato Chips.

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1. Stir all ingredients together in a bowl. For the burgers: 1. Spread 1 tablespoon sauce on the cut side of each bun top. Divide beef into 4 equal pieces (2 ounces each); form into loose, rough.

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Step 3: Place the ground beef balls on the griddle and smash. Next, place the burger balls on the griddle spaced out enough so that you have plenty of room to smash and flip the burgers. Make sure to place the balls of meat on the hotter zone of your griddle as well.

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We learn how to make "butter burgers" at America's Test Kitchen! The cooks in their laboratory explain how they tested different ingredients and methods to a.

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Smashed Burgers, Vegan Pinto Bean-Beet Burgers, Breakfast Pork Burgers

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The best burgers usually revolve around bespoke blends that cook up ultrajuicy, but this diner staple trades on one simple truth: Crust is king.

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Don't get all highfalutin mixing in onions and peppers into your beef. A sprinkle of salt should be your only addition before you get to the toppings portion of the program. You must use mayo.

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Host Bridget Lancaster makes classic Smashed Burgers, ingredient expert Jack Bishop breaks down different vegetable oils, and host Julia Collin Davison fries up Crunchy Kettle Potato Chips. Aired.

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Smashed Burgers. SERVES 2. WHY THIS RECIPE WORKS: Smashed burgers share the same thin, verging- on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust.We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that.

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Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese.

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Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.) Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat.

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Crumble bread into mixing bowl. Add milk 1/2 Tbsp at a time and mash with fork until a paste-type mixture is formed. This may require an adjustment to the amount of milk, we mostly just eyeball it. Once paste is formed, add remaining ingredients and mix thoroughly. Form into 1/4 lb patties and grill or pan-fry.

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Place 4 patties in skillet and weight with prepared Dutch oven. Cook until well browned on first side, about 1 minute. Remove pot; flip patties; and cook until just cooked through on second side, about 15 seconds. Transfer burgers to bun bottoms. Add remaining 4 patties to fat left in skillet and repeat cooking process.

Mennonite Girls Can Cook Smash Burgers

Host Bridget Lancaster makes classic Smashed Burgers, ingredient expert Jack Bishop breaks down different vegetable oils, and host Julia Collin Davison fries.