Smash burger
flavio_campaniolo
Preparation time
40 minutiDifficulty
MediaCooking time
30 minutiServings
3Scopri come preparare uno smash burger croccante fuori e succoso dentro! Carne macinata di qualità, cheddar fuso, cetriolini, scalogno e tutti i segreti per ottenere il massimo sapore. Leggi la ricetta completa con i migliori trucchi per un risultato da veri chef.
Ingredients
- Ground beef600 g
- Manitoba flour250 g
- Yellow potatoes100 g
- Cheddar90 g
- Whole milk60 ml
- Water40 ml
- Butter25 g
- Pickled gherkins20 g
- Granulated sugar12 g
- Fresh yeast10 g
- Fine salt5 g
- Eggs1 u (60 g)
- Shallot1 u (40 g)
- Black pepperto taste
- Poppy seedsto taste
Procedure
0. Peel and boil the potatoes until soft. Mash them with a potato masher and let them cool.
1. Mix the warm milk and water with the yeast and sugar. Let it sit for 5-10 minutes. Add the egg and mashed potatoes, mixing well. Add the flour and salt, kneading until smooth.
2. Add the soft butter a little at a time, continuing to knead until the dough becomes elastic (about 8-10 minutes).
3. Cover the dough and let it rise until doubled in size (about 1.5-2 hours).
4. Deflate the dough and divide it into 3 pieces. Shape them into smooth balls and place them on a baking sheet lined with parchment paper.
5. Cover the buns and let them rise until doubled in size (about 1 hour).
6. Preheat the oven to 190°C (convection) or 180°C (fan-assisted). Brush the buns with beaten egg yolk and, if desired, sprinkle with seeds. Bake for 15-18 minutes, until golden brown.
7. Divide the ground meat into 6 balls, without compacting them too tightly. It's important not to overwork the meat to maintain its natural texture.
8. Do not add any seasonings to the meat at this stage: salt and pepper will be added during cooking to prevent the meat from losing liquid.
9. Use a cast iron skillet or a very hot griddle. The surface must be very hot to create the characteristic crust.
10. Place a meatball in the pan and immediately flatten it with a sturdy spatula or burger weight. Use parchment paper between the spatula and the meat to prevent it from sticking.
11. Flatten until about 1 cm thick. Season the top with coarse salt and pepper. Cook for 2-3 minutes without stirring, until a golden, crispy crust forms. Press down quickly at the beginning, while the meat is still cold. This prevents it from falling apart.
12. Flip the burger sharply and add the chopped shallots on top. Immediately place a slice of cheddar on top to melt it. Cook for another 1-2 minutes.
13. Cut the buns in half and lightly toast them in the same pan to absorb the meat juices. Spread the bottom of the bun with your favorite sauce. Top with the meat, melted cheddar, and scallions. Add the sliced gherkins and top with the top of the bun.
14. REMEMBER: Don't press down on the meat after turning it. This will cause the juices to escape, making it dry. Use cold meat straight from the refrigerator: this will help it hold its shape better during the initial pressing. For a gourmet touch, add a pinch of sugar to the seasoning to enhance the caramelized crust.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Dec 22, 2024
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.