This week I’ve been kind of obsessed over videos on YouTube featuring different variations of the Smashburger. Here’s one and here’s another. There’s a ton more and I’ve been watching them all.
These are the burgers made famous at In-N-Out Burger, Shake Shack and of course, Smashburger. I thought I’d try and make one this week and so here we go!
Let’s get cooking!
Here’s the ingredients for this week’s Marty Meal, clockwise from left: A spatula, sesame seed hamburger buns, French’s yellow mustard, Vlasic pickle chips, Kraft American Cheese Singles, an onion, Schweid & Sons Custom Blend Chuck Brisket, Shredded Lettuce and Shnuck’s Classic Potato Chips.
Note: I bought these ingredients the night before and I ate the potato chips in the middle of the night. And yes, alcohol was involved. They were delicious!
And of course the most important ingredient a Bud Light tallboy. Cheers!
They tell you to get ground chuck that has at least a 20% fat ratio for a proper Smashburger, but all they had at Schuck’s was super lean ground beef, so I got this custom blend beef. Hopefully it’ll work. To make the burger you form it loosely into a ball.
Pro tip note: I’m using plastic gloves for this because touching raw hamburger creeps me the fuck out!
I’m coating my pan with olive oil and then turning it on high because the pan should be very hot when you place the burger on it.
You’re supposed to hear a sizzle when you plop the burger in the pan and I did but after that it all went downhill. The fucking spatula sucked! I couldn’t get the burger smashed very well and it kept sticking to the spatula
I ended up using a coffee mug to try and properly smash it, but it stuck to that too. Fuck!
I’m making a double Smashburger and here’s the second burger.
I had the same spatula problems with this one too. With a double you’re supposed to put cheese on one burger only and place the other on top. The cheese wasn’t melting so I covered it and it finally melted, but this burger is pretty tiny.
I put the first burger on top and I’m not happy with the burger ratio here. I don’t like the fact that one is so much bigger than the other, but what are you going to do?
I decided to toast the buns under the broiler and then quickly steam them in the pan that I cooked the burgers in.
Okay, time to assemble this burger.
One of the things most of the videos emphasize is to keep the burger and the condiments simple and classic.
So I’m using French’s yellow mustard, onion slices, two pickles and shredded lettuce. Then I added the double burger patty with the American cheese in the middle.
Here’s a bird’s-eye-view of the burger and I’m not going to give it a proper Marty Meals graphic because I’m not happy with it at all.
The bun was over-toasted and instead of steaming it, it actually hardened it up by putting it in the pan. The burger is pretty tasteless and the cheese is almost non-existent. I’m tasting the overcooked bun and mustard and that’s about it.
I realized I made a lot of mistakes with this and I’m bound and determined to correct it next week. Yes, I’m going to try this again, so stay tuned for that.
In the meantime, enjoy this week’s titillating photo montage of angry women. I’m going to go curse the world and everything in it now. I wish I had some of those potato chips I ate last night in a drunken frenzy. Fuck!
Related Posts: Thursday Minute Marty Meals: The Womdola, Scarface Pork Chop and Open Faced Two State Steak Sandwich.