In recent years, burguer lovers have been able to savor a gourmet decade. Restaurants everywhere offered sandwiches containing high-level products such as sunflower seed bread, caramelized onion, goat cheese, apple, truffle, foie gras, Siracha mayonnaise, mango… And certainly this type of burgers have had one incredible success but now it seems that the next few years the way hamburgers are going to be cooked is going to be very different from what we are used to. And these are called Smashburguers.
This type of hamburger may seem new to us, but it is not. Smashburgers arose in fast food restaurants in the United States in the mid-1950s and 1960s. Are burgers whose preparation method consists of taking a ball of meat and smash it in the pan.
These burguers can be prepared in a matter of minutes, although that is not synonymous of poorer quality. The important thing is that the ingredients are good and fresh. Also, the key is that the meet contain a 20% of fat to obtain more taste and juiciness.
How to make these burguers?
- 100 g of brisket meat (or other type of meat with flat)
- A slice of cheddar
- One onion
- Ketchup, mustard and mayonnaise
- 1 onion
- 2 or 3 slices of pickles
- Salt and pepper
We put salt and pepper in the minced meat and form a ball. Then, with the hot frying pan and a splash of oil, put the meat ball and flatten it with a spatula (We recommend using kitchen paper to samsh it).
When the meat begins to brown, we turn it over and crush it again with force. We put a slice of cheese on the burger and cover the paella with a lid so that it melts better.
For the sauce, mix in a bowl, in equal parts, ketchup, mayonnaise and mustard. Once mixed, add two teaspoons of onion, cut into small pieces; pepper, salt and a pinch of brown sugar.
When the burger is ready, we put it inside two toasted hamburger buns with the sauce that we have prepared. We can also put two pieces of pickles.