Posted 20 hours ago

HULISEN Stainless Steel Burger Press, Heavy Duty Burger Smasher, Griddle Accessories Kit-Perfect for Flat Top Griddle Grill Cooking, 5.5 Inch Square Grill Press

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The Burger Smasher | Cast Iron Burger Press - Cook Perfect Thin Patty Smashed Burgers for Ultimate Crust & Sear | Great Father's Day Gift! Ex fatty pattie maker here. After having my first smashed burger at Burger Geek I was a convert. I tried making them at home with a spatula and a rolling pin but it was a faff and not very consistent. I have it on good authority that the chefs at many fine burger joints around the world don’t use any of the above tools to smash their burgers. Instead, they use a regular finishing trowel.

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Smash Burger Press - Steel Burger Press - Burger Smasher - Grill Utensil - USA Made - Grilling Birthday Gift- Meat Press - Personalized Gift

Burger Smasher | Cast Iron Burger Press - Perfect Thin The Burger Smasher | Cast Iron Burger Press - Perfect Thin

Smashburger has come up with a brilliant way of preparing hamburgers. By smashing the patties to be as thin as possible, they maximize the crisp, browned exterior that makes a burger so delicious. You give up the juicy pink interior with this process, of course, but the resulting burger is very much worth it. Here are some of the best tools you can use at home to make smashed burgers in your own kitchen.Custom Branding Iron / Burger Branding Iron/ Custom Wood Brand Iron for Wood, Meat, Food / Custom Metal Stamp Heat Emboss Stamp

Smashed Burger Press, Cast Iron CISB-111 Cuisinart Smashed Burger Press, Cast Iron CISB-111

Branding iron for burger/Branding iron for food/ Cake Branding /food branding burger branding iron BBQ branding iron Electric wood burning stamp , Custom Wood Branding Iron for Wood working ,Wood branding iron,Custom Branding IronThat's actually the point. It's similar to that of bark on PP. Maillard reaction at it's finest. At first you're oh crap I am ruining this but then you eat it and you're like OMG! To do this best it needs to be really hot and that might require some venting windows open etc indoors. I like to do a few burgers first and then do the buns on a bit of the fat/tallow. Searing bun is essential.

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