Pressing a ball of fresh beef hard onto a griddle at 230°C makes a thin patty with a deep brown crust. That crust is flavour. Two thin patties beat one thick one every time.
Why we smash our burgers
Pressing a ball of fresh beef hard onto a griddle at 230°C makes a thin patty with a deep brown crust. That crust is flavour. Two thin patties beat one thick one every time.