{"id":2929,"date":"2016-05-15T09:55:57","date_gmt":"2016-05-15T14:55:57","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2929"},"modified":"2016-05-13T21:16:24","modified_gmt":"2016-05-14T02:16:24","slug":"smash-burgers","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2929","title":{"rendered":"Smash Burgers"},"content":{"rendered":"

\"Smash<\/a><\/p>\n

I’m sharing something that is far more technique than recipe. I mean, it’s tough to call ground beef and salt a recipe, though giving naturally raised (ideally grass-fed) beef the respect it deserves by adding nothing but flavour-enhancing salt speaks to the power of quality ingredients.<\/p>\n

The key is in the cooking and the secret to that is a dense, heat-soaked cooking surface. Since I don’t have a several hundred pound commercial flattop at home, my go-to is a Baking Steel<\/a>. It’s ten kilograms of dense steel that holds heat better than any other cooking surface a person can lift alone. If you don’t have a Baking Steel, use the heaviest griddle or cast pan you have access to and be sure to have it as ripping hot as possible before putting the beef on it.<\/p>\n

If you eat bread, you can put the patty in a bun, but my favourite way to serve it is on a bed of greens with all the usual burger toppings including crispy homemade bacon. This same meat\/salt ratio and technique works beautifully with ground pork, lamb or poultry. Give it a try and let me know how you like it!<\/p>\n

Time: 10 minutes (plus preheating time)<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

450g regular ground beef (preferably grass-fed)
\n4g kosher salt<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

Preheat a Baking Steel, griddle or heavy cast pan on high heat on an outdoor gas grill or stovetop.<\/p>\n

Use your hands to combine the beef and salt.<\/p>\n

Shape into four equal balls.<\/p>\n

Place the balls on the cooking surface, squishing flat with a spatula.<\/p>\n

Cook for 90 seconds and turn, squishing again. Cook for an additional 90 seconds.<\/p>\n

Remove from heat and serve immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m sharing something that is far more technique than recipe. I mean, it’s tough to call ground beef and salt a recipe, though giving naturally… <\/p>\n","protected":false},"author":1,"featured_media":2928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/05\/Smash-Burgers.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2929"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2929"}],"version-history":[{"count":4,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2929\/revisions"}],"predecessor-version":[{"id":2934,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2929\/revisions\/2934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2928"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}