FOOD NEWS
Perfect Smash Burgers Every Time With This Top Tip
BY SEPTEMBER GRACE MAHINO
To get perfectly seared smash burgers with a slightly crunchy crust, start with balls or hockey puck-shaped patties instead of traditional round patties.
Start by loosely packing the meat into balls or pucks to ensure the patty comes out juicy and create a larger surface area once you smash the patties.
While the patties are still cold from the fridge, start cooking them, making sure to smash them onto the griddle within 30 seconds of the patty meeting the heat.
Hold off on the temptation to press the patty more than once, and let it cook for a minute and a half on each side until the patty has a crispy brown crust and juicy interior.