Thin Burgers Are Better Than Thick Ones – Info Computing

Burgers have gotten out of hand. Not only are bistro pubs and hip bars topping them with everything from avocado to pork belly (both of which detract and distract), but the patties themselves are just too darn thick. A burger is not a steak; a burger is a sandwich, and a sandwich is about balance between all the fillings.

Welcome to Burger Week! Grilling season is in full swing, and we’re flipping out over burgers. Whether it’s picking the perfect patty, stuffing those patties with molten cheese, or making a veggie offering that doesn’t suck, we’ve got the tips, recipes, and recommendations you need to build your best burger.

Do you want a thick slab of beef to dominate your mouth and palate? Get a rib eye. Ground beef is fine, but a burger is best when the predominant flavors are those you coax out using a hot pan or griddle—I’m talking about those Maillard reaction friends. You want to maximize the amount of browned meat you’re consuming, and the best way to up the browned-to-not-browned ratio is to make that patty thin and smash it. (There’s a reason people like Shake Shack and In-n-Out, and it’s not because of the fries.)

Smashing burgers is also the easiest way to make them. You don’t have to eff with a grill. You don’t have to make little thumbprints in the patties. You don’t have to add ice. You just get a pan real hot, smash a salty meat wad down in it, let it form a crust, then flip it to get some color on the other side. Melt some cheese on top, and serve on toasted, buttered buns with classic burger toppings. Why would you want to complicate this? To make four of these not-too-beefy beauties, you will need:

• 1 pound of 80% lean ground beef
• Salt
• Butter to grease the pan
• 4 slices of American cheese
• 4 toasted, buttered buns
• Whatever toppings and condiments you like

Place a stainless steel or cast iron pan over medium-high heat and rub a stick of butter around it to lightly coat. Divide the meat into four equal portions, shape it into little mounds, and season each one liberally with salt.

You’ll only get one chance to smash, so make it count. (According to the Food Lab, smashing after half a minute has elapsed will result in a loss of fat, and that’s a very sad story.) Place a meat mound in the pan, take a very large spatula (or two regular spatulas), and press down with all of your mighty strength.

Next, walk away, Renee. Leave that burger alone for at least two minutes to let it form the crust you crave, then scrape the whole thing up, flip it over, and gaze upon it adoringly before covering it with a piece of American cheese. Let it cook a couple of minutes more, then get it on a toasted bun with all its favorite friends.