I needed something quick and easy to make for dinner today and decided on a burger. This is probably the best burger I've ever made.
First, let me start off by saying I don't think of diners as having smashed burgers. I think of them as having thicker patties.
My favorite burgers are in-between the ultra thin smash and the thick ones. This actually was perfect. He says to smash to 1/2 inch thick.
I don't think the recipe is what made this the best one I've ever made but is instead the entry before the recipe where he goes into which ground beef to buy, when to salt it, to "love your bun", and to minimize how much you handle the meat (critical).
I forgot to take any pictures until the meat was smashed. But I formed the patties into pucks about 2x2.5 inches. Salted and peppered one side. And then smashed.
Oh, I did love my bun before cooking the burgers. That sounds inappropriate.
Toasty.
Flip.
I added cheese at this point. I don't love a ton of pink so I just let it sit for a bit. There was still a little bit so it was perfect.
It was juicy and decadent and I am so full.
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