Once the cheese has melted on top, remove the burgers and set aside to rest. Go ahead and season each meatball after you’ve laid them down with your salt, pepper, and garlic powder. I like to put a little oil down to make sure everything is non-stick and then place my meatballs. You want the crust to form quickly after you smash down the burger so having the griddle or pan hot beforehand is key. Heat up your griddle or cast iron pan and get it screaming hot. If they get too warm, the fat starts to melt when you handle the meat and it’s harder to get a nice ball formed. I like to make sure that the ground beef is still pretty cold when I’m forming them. The size you are going for is 4-5 ounces which is a little larger than a golf ball. The next thing you will need to do is form your meatballs. Crispy bacon makes everything extra deliciousĪlso, dice up a small white onion and place it into a bowl for later. The first thing you want to do is fry your bacon slices until they are nice and crispy and set them aside. There are just a couple of things to prepare. To make the sauce take all the ingredients listed and whisk together until everything is incorporated. The apple cider vinegar really gives it a nice tang which cuts through the fattiness of the burgers. You can make the sauce first and store it until your burgers are ready to be assembledĮssentially it’s everything you would normally put on a burger but just all into one sauce. The Big Mac sauce is really easy to make and you can also make it ahead of time. I guess we can give points here for creativity as long as you aren’t burning yourself for the cause. Some people just smash them with the palm of their hands with latex gloves on with cotton liners underneath. I’ve also seen people use the bottom of a bowl and some take a metal spatula with something weighted to push down with. If you have one, the best option would be a propane griddle or flat top which is what I used here. Obviously, you don’t want to smash your burgers directly onto grill grates as that would end in disaster. The first thing is finding the proper surface to press the burgers on. There are a few important things you will need to make these Big Mac inspired smash burgers. Taking the extra step to grind your own beef to make burgers can really take them to the next level. A lot of times BBQ guys save the trimmings from their brisket and add that in with some other cuts of meat to come up with their own unique blend that can be quite delicious. You can always come up with your own blend by grinding meat yourselfĪnother option of course would be to create your own blend. You could always take ground sirloin and add some more fat to it and that would make a great burger. The meat will dry out too quickly and will not be as easy to smash down.
Large bacon big mac deal full#
It has a full beefy flavor but it does not have enough fat content for good burgers. Ground sirloin is cut from the back section of the cow and it is labeled 90/10 and is a more expensive cut of beef than round or chuck. Ground beef from Porter Road has a perfect meat-to-fat ratio paired with their signature dry-aging process for enhanced flavors. At 85/15 it’s considered an extra lean ground beef and this is also a good option. You could also get ground round which comes from the back of the cow. The extra fat helps keep the burger juicy and flavorful. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20. In my opinion, the best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. There are a lot of different routes you could go when choosing a beef burger blend. What kind of beef can you use for smash burgers? The flat patty creates a nice surface area so you can pile on the toppings or double up on them and still get the perfect bite. Smashing them down also helps to get a nice crust! No waiting too long, they cook up in no time and are virtually impossible to mess up! When you are at a get-together and need to crank out a bunch of burgers for your guests these will do the trick. Flattened patties are super quick to cook and remain extra juicy They take about 90 seconds on each side and that’s about it. They are thin when smashed down so they cook really fast. There are a few reasons to like a smash burger. Big Mac Smash Burgers With Crispy Bacon.
What you will need to make smash burgers.What kind of beef can you use for smash burgers?.
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