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Smash burgers on a griddle sound irresistibly delicious to many, while some wonder what kind of strange American invention is “smashing.” Isn’t it enough to just call it a hamburger anymore…?

Let me explain why from now on you will always want to eat smash burger over other cooking methods in the future? Smashing the burger means you're pressing a high-rib, high-fat ball down into a dry, hot griddle. Keep the pressure for 10 seconds and release, whereupon the now thin mince has stuck and the frying is in full swing. Turn after approx. 2 minutes and fry for another minute. With this method and the right accessories such as cheddar cheese, caramelized onions and dijonnaise, you create such a juicy and tasty hamburger that you didn't think was possible to make at home. The range of hamburger restaurants pales in comparison. If, contrary to expectations, after watching my video, you are not convinced, you are welcome to my house and I will show you. Enjoy your meal ?

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Caramelized onions take the longest so start with that.
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Dijonnaise in this case means a hand-beaten mayonnaise with an extra tablespoon of Dijon mustard at the end
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Top with your favorite ketchup with HP sauce and plenty of freshly ground black pepper
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Scrape out of the roasting pan after the onion and bacon are done. Then dry with a paper towel so that the hob is completely dry.
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Press down a couple of high rib balls of 100 grams each. Use a baking paper between the bottom of the pan and the ball so that it releases nicely.
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Turn the burger after approx. 2 to 2.5 minutes
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We're talking caramelized surface here!
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Add a slice of cheddar cheese. Pour some water into the stove and cover with a grill lid for 20 seconds so that the cheese melts nicely.
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Start by putting a tablespoon of Dijonnaise on the bottom of the toasted bread, on which you place the first puck.
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Top with your favorite ketchup and American hamburger mustard!
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Add the next meat puck, add two strips of bacon, top with caramelized onions, spread a tablespoon of Dijonnaise on the bread lid and press the burger together.
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This is how juicy the end result will be and guaranteed to be free of vegetables.

Recipe - Smash burger ORIGINAL (4×200 gram burgers)

Dijonnaise

At the end, mix in another tablespoon of Dijon mustard and taste. Add if necessary additional acid, salt, etc.

Caramelized onions

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