So what’s a smash burger? Well, ever been to Shake Shack? ‘Cause they’ve got smash burgers and after I tried one for the first time, a couple of years back on a trip to the US, it changed my hamburger eating life forever. Now I’m obsessed with this style of burger. The patty is thin with raggedy edges, flavourful and juicy; the bun is almost sweet and so soft. Then there’s the special sauce and processed cheese and all these things combined make a supreme combination of flavours and textures. No this isn’t an ad for Shake Shack 😉
When the recipe for what looked like a strikingly similar burger popped up on the Bon Appetit site recently, I was skeptical. It sure looks the same but is it really? First off, the recipe looked entirely too easy. No secret ingredients? No special steps?
Nope, and it really was that easy to produce a premium smash burger! You basically just grab a mound of medium-fat ground beef and you guessed it, smash them onto a griddle or non-stick pan to cook. All of the resulting craggy bits (random, protruding meat on the edge) become all caramelized and crispy. Simply add salt and whatever toppings you like on your burger.
For me, it’s 1 or 2 thinly sliced rings of raw white onion, processed cheese, a single leaf of curly lettuce, pickle slices and my Smash Sauce! My mouth is watering just thinking about it.
Wait, what? Smash sauce? Yup, it’s just ketchup, mayo and pickle brine mixed together to form a perfectly pink, creamy and tangy burger sauce 😀
“Shredduce” is a term used by Carla Lalli Music a Food Director at Bon Appetit Magazine. 😀
PS: This recipe is also from Bon Appetit, hence the title, BA’s Smash Burgers.
PPS: I am obsessed with all that is Bon Appetit. I even have a T-Shirt.
Don’t forget to check out my Instagram account, Vanilla Bean Montreal, for regular meal inspo and recipe step-by steps. Learn new recipes along with me 🙂