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Wagyu smash burger 🍔 #shorts
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I normally use mustard, lettuce and tomatoes on my smash burgers, but given we are working with such high quality meat, I don't want to disguise that flavour at all.
Makes 4 with double patties
- 500g 80/20 wagyu beef mince
- 4 potato buns (if you can't find potato buns, milk buns also work well)
- 200ml mayo
- 4 slices burger cheese
- 100g dill, sour pickles, sliced
- 1/4 onion, grated
Start by getting everything ready, as smash burgers cook quickly so you want to make sure you are good to go.
Next take the beef and split it into 8 even balls, all around 60g each, and leave these in the fridge until you are ready to cook.
Place a griddle plate or large cast iron skillet on a medium-high heat.
While that is warming, mayo your buns on both sides and toast them on your griddle for 4 minutes or until they are golden brown, then spread more mayo on the toasted buns.
Now turn the griddle to full heat, season the beef balls and, working with only 2 at a time, place them in the centre of the griddle 15 cm apart.
Place a 12 cm square piece of greaseproof paper on top of each ball and using a small pot (or burger smasher if you have one), press hard so that the burger smashes flat about 15cm round, really pressing at the edges so you get crispy bits.
Pull the paper off the meat and season with salt.
Using a metal spatula, flip the burgers by scraping all the nice crispy bits off the griddle.
As soon as you flip them, place a piece of cheese on top of one of the patties.
Place the patty with no cheese on top of the one with cheese and then both patties on the bun.
Place 4-5 pickle slices on top of the meat and crown your masterpiece.
Makes 4 with double patties
- 500g 80/20 wagyu beef mince
- 4 potato buns (if you can't find potato buns, milk buns also work well)
- 200ml mayo
- 4 slices burger cheese
- 100g dill, sour pickles, sliced
- 1/4 onion, grated
Start by getting everything ready, as smash burgers cook quickly so you want to make sure you are good to go.
Next take the beef and split it into 8 even balls, all around 60g each, and leave these in the fridge until you are ready to cook.
Place a griddle plate or large cast iron skillet on a medium-high heat.
While that is warming, mayo your buns on both sides and toast them on your griddle for 4 minutes or until they are golden brown, then spread more mayo on the toasted buns.
Now turn the griddle to full heat, season the beef balls and, working with only 2 at a time, place them in the centre of the griddle 15 cm apart.
Place a 12 cm square piece of greaseproof paper on top of each ball and using a small pot (or burger smasher if you have one), press hard so that the burger smashes flat about 15cm round, really pressing at the edges so you get crispy bits.
Pull the paper off the meat and season with salt.
Using a metal spatula, flip the burgers by scraping all the nice crispy bits off the griddle.
As soon as you flip them, place a piece of cheese on top of one of the patties.
Place the patty with no cheese on top of the one with cheese and then both patties on the bun.
Place 4-5 pickle slices on top of the meat and crown your masterpiece.
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