Smash burger on a griddle sounds irresistibly good to many, while some wonder what kind of strange American invention it is to "smash". Isn't it enough to just call it a hamburger now... ?

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 ?

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

• 800 g. prime rib meatballs
• flake salt
• black pepper
• 8 strips of bacon
• 8 slices Cheddar cheese
• 4 brioche bread

Dijonnaise

• 1 egg yolk
• 1 tsp Dijon mustard
• 2 teaspoons balsamic vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

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

Caramelized onions

• 2 yellow onions
• 3 tablespoons balsamic vinegar
• 1 teaspoon of sugar
• water
• Pure butter to fry in