I’ve been getting so many questions and DMs about my Burger sear and the crust I get! Here are some key tips I’ve shared before! 1. Use 75/25 ground beef! It’s the perfect blend to keep it juicy and let the fat render out during the cook to help get that beautiful crust! 80/20 works as well, but it’s slightly worse than this blend for smashburgers. 2. When you form the 3-4 oz smashburger balls, don’t overwork the beef or handle it too much. Just loosely form it with your hands and your done! 3. When cooking, preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more. I aim for 475-525 most of the time! You also want to avoid using any oil, it will actually prevent the beef from sticking which is needed for that perfect crust! 4. Season it up after smashing and Let it cook 80-90% through before flipping which should take 90 seconds or so, and when you flip you need to make sure you carefully scrape up the edges! This will make sure the crust stays in tact, which is the whole point of a Smashburger! 5. Top with your favorite cheese, which should be American cheese for burgers, and enjoy!! Smasher - @theburgersmasher Seasoning - @chilesandsmoke canyon crust Griddle - @Samsung US #beef #smashburger #carnivore #burger #foodie
7.5% ERengagement of this clip — above the author's average (3.86%)
top 92%outperforms 8% of the author's clips
0%of the author's average views
