Move over, fat gourmet burgers: The smash burger has arrived. Why stack two ultrathin patties on top of each other instead of cooking just one larger one? Simply put: It tastes better. “The pressure you apply is key to getting a good Maillard reaction, which is the chemical connection between the acids in the meat and the heat that results in browning,” explain Adam and Brett Walton, co-authors of the new cookbook Smashed. This chemical reaction is the main supplier of a burger’s savory flavor, which only grows stronger when you press the burger down against the griddle. (These burgers aren’t made on the grill.) Try one of these winners tonight!
NEW & NOTABLE
HAWAIIAN PINEAPPLE SMASH BURGER
Serves 1
Juicy and flavor-packed!
1.Place beef and 1/3 of teriyaki sauce in one plastic bag, pineapple and 1/3 of the sauce in another. Refrigerate at least 2 hrs. Save remaining sauce.
2. Turn griddle on to 350°F. While it heats, spread mayo on buns and toast on griddle.
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