![]() Plus, it is really pretty fun to smash a ball of ground meat super flat. They’re not as juicy as a big fat burger, but what you lose in juiciness is more than made up for in crispy, savory, meaty goodness. Since there’s more surface area and a higher crust-to-interior ratio, a smashed burger is all about the savory umami goodness.Īs long as you smash them one time right when they hit the griddle and then leave them alone, resisting the urge to smash them again when you turn them, they retain a reasonable amount of juiciness, which I upped with a couple of pieces of super melty American cheese and a nice layer of caramelized onions between the two patties.Fast cooking means the burger gets to your mouth in record time.Tons of flavor from all the Maillard reactions that happen when a burger is smashed against a searing hot piece of metal.There are lots of reasons for smashing your burger patty before building the ultimate bacon double cheeseburger: If you know you want to make this burger, you can skip right to the recipe. I highly suggest adding a bit of my bacon jam to your burger, either mixed into the ground beef or as a condiment spread on top.But please try them at least once just the way the recipe is written. Customizable: once you have the basics down, feel free to pile on your favorite toppings.A burger sauce made to enhance and not hide the flavor of your beef.Perfectly cooked bacon–not too crispy, but crisp-chewy so it doesn’t shatter when you bite into your burger.Melty, melty American cheese–arguably a good burger’s best friend.Brioche buns toasted in a little bacon fat adds texture and smoky flavor to the bun. ![]() You may also substitute onion jam for the caramelized onions
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