Same smashed burger size, but twice the amount of crisp, browned crust.
the meat to stick, so as to maximize contact points for browning.Next up, the patties get seasoned with salt and pepper. When you've got great beef, this is the only additional flavoring it needs. Think of it as a suit and tie for your patties.After just about 30 seconds, the burgers are ready to scrape. One of the great things about the Miraclean griddle is that it heats almost completely through conduction.
The basic cheeseburger at Harlem Shake comes on a Martin's potato roll toasted in butter, along with some homemade pickled cucumbers and onions and a squirt of salty-sweet special sauce made with plenty of black pepper.things on your burger like, oh, what comes with this Jerk Fry Burger. : For cooking, I use either a stainless steel or a cast iron pan, with my preference leaning toward the former. A wide, straight-sided sauté pan or slope-sided skillet does the trick and cuts down a bit on the inevitable fat spatters. You want to preheat the pan over high heat for several minutes—600 to 700°F is what you're going for here. Whatever you do, stay away from nonstick.
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