Who makes a better Smash Burger?

  • Published on:  9/1/2019
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    Today we are breaking down and taste testing the Bon Appetit smash burger made by Carla and the Serious Eats Ultra Smashed Burger made by Kenji Lopez-Alt.

    It has been a long time since I have done one of these videos, so here is how the video runs:

    How the video runs:
    1. I will review both videos for key similarities and differences.
    2. I will make both fry recipes to their specifications
    3. I will do a side by side taste test to see who’s fries I enjoy more!

    Bon Appetit Video: https://www.201tube.com/video/mpnshdmtE2Y/video.html
    Kenji Lopez-Alt Video: https://www.201tube.com/video/-EAQvw0Ml5g/video.html

    - Vegetable oil (for pan)
    - 1 pound ground beef chuck (20% fat)
    - Kosher salt
    - 4 slices American cheese
    - 4 potato rolls, toasted
    - Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)

    Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).

    Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.

    Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.

    - 1 soft hamburger roll, buttered and toasted
    - Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, and pickles
    - 4 ounces (110g) freshly ground beef chuck, divided into two 2-ounce (55g) balls
    - Kosher salt and freshly ground black pepper
    - 1 slice good melting cheese, such as American, cheddar, or homemade melting cheese

    Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.

    2. Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.

    3. Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.

    4. Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.

    Music: Provided by Musicbed
    Filmed on: Sony a6400 w/ 18-105mm F4
    Voice recorded on ZOOM H4N PRO
    Edited in: Premiere Pro