Ever wonder why some smash burgers are better than others? Well, it would really all depend on the technique that you use to make the burger. So does that mean there is a secret to making great smash burgers? Well, we wouldn’t say it’s a secret, but it’s a cool discovery.
The technique to making a good smash burger is to – freeze the patty! It’s as simple as that. Actually, this method was first mentioned by a culinary director of Shake Shack Mark Rosati. Before you put the meat in the hot grill, you must first freeze it in a super chilled refrigerator. After that, then you can grill them. It makes the meat super juicy and thick.
Another method derived from this one was made by Rhoda Boone, Epi food director. What she did is she made unseasoned patties and froze them in the freezer for 15 minutes. After 15 minutes, place the meat on the pan and you’ll notice that the juices will all come out. The interior of the burger will also turn super pink. That’s the perfect medium rare burger that you can make.
So the next time you’re in the mood for a juicy burger, always keep this method in mind. Such a simple method can already yield a lot of results.