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Posted 20 hours ago

Cuisinart CSBK-400 Smashed Burger Kit, Cast Iron

£9.9£99Clearance
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About this deal

If you don’t have a kitchen scale, no worries! Here are some tips for making sure that your smash burger balls are properly portioned: A smash burger is exactly what it sounds like, a ground beef burger that is smashed thin on a hot griddle to cook. The “smashing” typically involves a ball of 80/20 ground beef that is pressed down into an evenly thin patty using a burger press or a spatula. There is a variety of griddle equipment available for chefs and home cooks to prepare delicious foods easily. However, your needs as a home chef differ from that of a professional chef, and therefore the quality of your equipment should also be important. This is not to say that you should consider low-quality products, but you’ll need to consider several factors before deciding which burger press will be the right fit for your kitchen. The perfect smash burger is just large enough to fit perfectly on your hamburger buns after its smashed down. I find that 3 – 3.5 ounce burger balls are perfectly sized for making smash burgers. We almost always prefer a toasted bun for burgers. To toast, simply place them cut side down on the hot oiled grilled until lightly browned. Brioche or potato rolls are our go-to's because the tender bun works well with the thin patty. But you can go with whatever kind of bun you prefer.

As soon as your patties hit the grill, the next step is to smash them down. A weighted grill press, such as the one included in our Traeger Smashed Burger Kit is your best bet because its handle and heavy weight means less elbow grease for you. But you can use anything with a heatproof flat surface for smashing. Remove smash burgers from the griddle. Once the cheese has melted, remove the burger patties from the griddle when it reaches at least 135 degrees F as measured with an internal read thermometer for a medium rare finish.

Ingredients

Hey home chef, hope that answers all your questions about making smashed burgers Philly cheesesteak style on the flattop. If making smashed cheeseburgers, top the flipped burgers with a slice of cheese. American cheese is the classic option, but sharp cheddar or other good melters work as well. To speed the melting, top the patties with a steam dome, like the one included in our kit. A smash burger is a burger that has been smashed down with a burger press or a spatula. Smashing a burger enhances its taste and can increase juiciness. The pressing or smashing of a patty increases the surface area touching the flat surface and thus increases the amount of carmelization. This creates more flavor. Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

Smash your burger for about 30 seconds and move on to the next one. Once you have all your patties smashed season with salt and pepper. I keep a recycled spice shaker with a blend of salt and pepper in our pantry to use for this. Smashing a burger flies in the face of the old adage to never press down on hamburgers. If done at the beginning though the fat has not rendered yet and they won't be dry. If you’ve ever watched any of my YouTube videos, then you know that I always recommend preheating your griddle on low. A heavyweight burger press is usually preferred over lighter weight presses, as the weight helps with smashing the patty more intensely, which enhances the flavor. Cast-iron presses are heavier than steel presses, which makes them overall better candidates. However, the press should not be so overly heavy that you cannot lift it. Shape

There’s an old tidbit of burger-grilling wisdom that says you should never press on your burgers while they’re cooking. So smashing a burger can sound counter intuitive, but trust us, it works. To make the sauce, mix together all the ingredients apart from the gherkin brine. Then add enough brine to loosen the sauce (but not so much it becomes runny). Taste and add more salt, sugar or brine to taste. I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef. Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

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