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Joshua Weissman’s smash burger recipe took the internet by storm, and for good reason. These juicy, flavorful burgers are a departure from the dry, overcooked patties often found at fast-food chains. This guide will walk you through everything you need to know to recreate Weissman’s masterpiece in your own kitchen, complete with ingredients, step-by-step instructions, and nutritional information.

Ingredients:

In-N-Out Burgers (But Better)
In-N-Out Burgers (But Better)

80/20 ground beef (around 2 pounds total)

  • Burger buns (potato buns are recommended)
  • Kosher salt
  • Black pepper
  • Neutral oil (like avocado oil or vegetable oil)
  • American cheese slices (optional)
  • Shredded lettuce
  • Sliced tomato
  • Optional toppings: Chopped onion, pickles, ketchup, mustard, mayonnaise

  • Smashing It Out: Instructions

    1. Divide and Conquer: Divide your ground beef into eight equal portions. Form each portion into loose balls.
    2. Seasoning is Key: Season the beef balls generously with kosher salt and black pepper on both sides.
    3. Bun Prep: Lightly toast your burger buns if desired.
    4. Heating Up: Heat a cast iron skillet or griddle over high heat. Add a thin layer of neutral oil to coat the bottom of the pan.
    5. The Smash: Once the pan is scorching hot, carefully place each beef ball onto the skillet. Using a metal spatula, smash each patty down firmly, creating a thin, wide patty.
    6. The Sear: Resist the urge to move the patties around too much. Let them sear for about 2-3 minutes per side, until a beautiful crust forms.
    7. Cheese Time (Optional): If using cheese, add a slice of American cheese to each patty during the last 30 seconds of cooking.
    8. Building Your Burger: Once cooked through, transfer the patties to the toasted buns. Add your desired toppings (lettuce, tomato, onion, pickles) and condiments (ketchup, mustard, mayonnaise).

    Nutritional Facts (Per Serving):

    Calories: Approximately 450 (can vary depending on bun and toppings)

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Carbohydrates: 30g
  • Protein: 30g

  • Conclusion:

    Following these steps will allow you to create restaurant-quality smash burgers in the comfort of your own home. The key lies in using high-quality ground beef, proper seasoning, and the all-important smash technique. With a little practice, you’ll be a smash burger pro in no time!

    Frequently Asked Questions (FAQs):

    1. What kind of ground beef should I use?

    For the best results, use 80/20 ground beef. This ratio provides a good balance of fat and lean meat, ensuring juicy and flavorful burgers.

    2. Can I use a regular frying pan instead of a cast iron skillet?

    While a cast iron skillet is ideal for achieving a crispy sear, a heavy-bottomed frying pan can work in a pinch. Just ensure it gets hot enough before adding the patties.

    3. How do I know when my burger is cooked through?

    The safest way to determine doneness is by using a meat thermometer. The internal temperature of a safe-to-eat burger should reach 160°F (71°C).

    4. What are some alternative toppings for my smash burger?

    The beauty of this recipe is its versatility! Experiment with different toppings like caramelized onions, sauteed mushrooms, or even a fried egg.

    5. Can I freeze leftover patties?