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My coworker said lower heat and walk away, I called him crazy
Dale over at the warehouse told me burgers only need medium low and 4 minutes per side max, no pressing down. I thought he was nuts since my cast iron always needs screaming hot to get that crust. Tried it last Tuesday for grilling night in Austin, literally set a timer and left the kitchen. Came back to the best smash burgers I ever made, no burnt edges, no smoke alarm, and I felt stupid for fighting that advice for like 2 years. Has anyone else gotten a tip that goes against everything you learned from cooking shows?
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wendy39112d ago
My buddy Marcus had the same thing happen but with steak. He was a total grill guy, always did the highest flame possible and flipped every 30 seconds because some YouTube chef told him that was the move. His wife finally got him to try the reverse sear thing in the oven first at like 225, then a quick sear at the end. He texted me a picture of the thing and I swear it looked like a restaurant plate, perfect pink all the way through with that crust. He still brings it up at every cookout like he discovered fire. What got me was he wasted a whole summer of Saturdays doing it the hard way before he'd even try something different.
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