La deliciosa razón para pasarse a las hamburguesas smash de doble carne
Antes se creía que, en lo que a hamburguesas se refiere, cuanto más grande, mejor. Sin embargo, en los últimos años, la hamburguesa smash, más pequeña, se ha vuelto increíblemente popular.
It used to be believed that when it came to burgers, bigger was better. However, in recent years, the smaller smash burger has become incredibly popular. You might have wondered if it's simply a matter of very thin patties, but if you consider the science behind them, it's easy to see why they're so delicious despite their small size. By preparing what is essentially a single slice of meat and cooking it on a very hot griddle, you gain an advantage that a larger burger can never have: a crispy crust. This is because, instead of a thick central section that never comes into contact with the heat, almost all of the protein comes into contact with the griddle, creating a crispy, caramelized surface on both sides. And this process isn't just about achieving texture; by caramelizing the meat, its natural sweetness is enhanced, and it also generates an irresistible aroma as it cooks.
With all the deliciousness packed into the humble smash burger, why settle for just one? By making thinner patties, instead of a quarter or half pound, you get one that's about 2 ounces. This moderate size leaves you wanting a second. By creating a stacked smash burger, you get twice that mouthwatering crispy crust. And the bonus for cheese lovers? You can also add a slice of your favorite cheese, filling your burger and ensuring a perfect fusion.
Building your stack of smashed burgers
Preparing this recipe can be twice as fun, but not twice as much work. You only need two hamburgers, about 55 grams each, preferably with a high fat content. Between 20 and 25% fat will result in a more intense flavor and a crispier texture.
Place both burgers on the hot griddle with a little space between them (since they'll spread when you flatten them), but avoid greasing the griddle, as the fat will interfere with crust formation. Unlike other cooking methods, the goal here is for the burgers to stick together, creating that crispy texture. Then comes the fun part: flattening them. Several tools will work; a burger press like this Cuisinart Cast Iron Smashed Burger Press is designed for this, but a wide spatula or even a plate will do.
If you're seasoning, now's the time to add salt, pepper, or your favorite toppings, and then you can flip it over. You should have to scrape a little to loosen the meat from the surface, but that's a good sign. When you're ready, add the cheese on top of one patty, then place the other on top, and voilà! a crispy, cheesy, super tasty double burger, perfect for your best burger bun. There are mistakes we all make with ground beef, but trust us, this isn't one of them.