Tips for the perfect Smashburger - Episode 2!

Tips for the perfect Smashburger!
Another highly requested Smashburger Tip Video! This answers some of the questions I get most often in the comments!
And for those asking about the griddle choice in comments and DMs, the griddle I use most is my @recteq_official SmokeStone !
1. Use 75/25 or 80/20 ground beef! Avoid lean beef at all costs for smashburgers. You need the fat to help develop a crust while also preventing it from drying out!
2. Make sure the beef is cold when you go to cook it! Unlike cooking steak, you want the meat to stay cold right up until the time to cook it. This helps with an even smash and lets the beef hold its shape easier, a better crust, and helps slow down the cooking process.
3. Make sure the griddle is clean, dry, and hot! 450°F Minimum is the goal! People ask all the time how I get the beef to stay in place after smashing, and these are the key things that help prevent it from shrinking and lifting up. You want the beef to stick, it’s how the crust forms!
4. If you are cooking an Oklahoma style burger with thinly sliced onions, make sure those go down on top… anything between the meat and griddle prevents the sear from developing.
5. And last but not least… use American cheese! Contrary to what you see in comments, real American cheese exists and holds up better than anything else on a burger! Havarti is a good backup choice, but it’s hard to top American cheese!
Griddle - @recteq_official
Meat - @meijerstores
Buns - @saraleebread potato buns
#smashburger #burger #recipe #cookingtips #food

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