Perfect Homemade Smashburger Process (Cheesy, Crispy Edges & Onions!)
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Perfect Homemade Smashburger Process (Cheesy, Crispy Edges & Onions!)
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YouTubeStacked & Savage Simple & Powerful Meal Ideas
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Smashburger on Instagram: "Don’t believe it? Try it and find out. 😉 #Smashburger"
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Instagramsmashburger
3 important tips to make the perfect Smashburger! I’ve shared more in other videos. But these tips help answer some of your questions! 1. Choose the right beef! - I’m a big fan of 75/25, but 80/20 works fine. Just don’t go any leaner if you want to get the best end result. 2. Use a Hot griddle, 450°F or higher! - you need a clean, dry, and grease free griddle to get a proper sear. If your beef is curling up after smashing, odds are you either didn’t get the cooktop hot enough or you had grease d
0:39
3 important tips to make the perfect Smashburger! I’ve shared more in other videos. But these tips help answer some of your questions! 1. Choose the right beef! - I’m a big fan of 75/25, but 80/20 works fine. Just don’t go any leaner if you want to get the best end result. 2. Use a Hot griddle, 450°F or higher! - you need a clean, dry, and grease free griddle to get a proper sear. If your beef is curling up after smashing, odds are you either didn’t get the cooktop hot enough or you had grease d
4.9K views2 months ago
TikTokalfskitchen
The Secret Ingredient to Fast-Food-Style Smash Burgers (Psst—You Already Have It)
The Secret Ingredient to Fast-Food-Style Smash Burgers (Psst—You Already Have It)
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Alf's Kitchen on Instagram: "I’ve been asked so many times to explain my burger process even more, and I figured I should show you all the 2 main types of smashburgers I make and how to make them :) 1. The Semi-Smash - It’s cooked the same way any other smashburger is made but you want to leave it a little thicker! I smash it about 75% of the way I normally would! With this method you get a juicier burger that still has a little pink! I use this method with the fattier ground beef blends such as
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