WHY SMASHED BURGER?
SMASHED BURGER TECHNIQUE
By placing a ball of meat on a hot, un-oiled griddle and smashing it down firmly into a flat, thin disk, you greatly increase the contact points between the meat and the griddle, which in turn increases the Maillard reaction. That’s the series of chemical reactions that create the rich brown crust that makes our burgers taste so freaking good. Maximum crust = maximum flavor = maximum craving.