Please tell me I’m not the only savage who eats the fries, hot from the oven, skin on my palate be damned!

Increase heat to high and add 2 tablespoons oil to the griddle or skillet — you’ll need this only for your first burger batch; after you’ve made a couple or if you’re scaling the recipe up, the fat from the earlier burgers will be sufficient — heat until oil begins to smoke, at least two minutes.If you're running a script or application, please register or sign in with your developer credentials here. i don’t have many smashing tools, but i may just use my potato masher and flatten any top lumps that rise up with a spatula. It’s probably for the best that this guy came along the next week, because I cannot imagine the trouble I would have gotten into if I had many more excuses to eat there. Working one at a time, add a patty to griddle and immediately flatten it to a 1/2-inch thickness with a heavy spatula and something with weight and heft (the handle of a second spatula, a meat pounder, etc.

alex — I don’t have any experience making turkey burgers, but I don’t see why the same technique isn’t worth applying to other meats. I work three blocks from the Shake Shack in Center City Philadelphia and my husband and I are making these tonight.But otherwise I liked the potato rolls and cooking them in butter, and the sauce made the burger good–otherwise the burger wasn’t too different from how we usually eat them. When we dropped off my one-and-only child at college, I cried from Ohio to Pennsylvania and ate four McDonalds hamburgers along the way. Kitchen stoves get nowhere near as hot as restaurant ones, so you might need up to thirty or even forty-five to get a really dark crust going. Manufacturer warranties and service options may not be valid or available outside of the United States.

The smash burger press is made of stainless steel, and you can use it to make the perfect burgers at home. I’ll probably serve them with a medium-bodied, juicy red wine like a Zinfandel from California’s Central Coast. We discovered the Shake Shack on one of our day trips, and he’s still in mourning that we live at least 2 hours away from any of them so he can’t have their burgers more often! But then, in January, Epicurious published an obsessively detailed, drool-inducing, behind-the-scenes article about the making of a Shackburger and even in the throes of that first trimester of food loathing, I realized two things: 1.This heavyweight cast iron press smashes down burgers into flat patties that cook evenly and sear to caramelised perfection. My husband is a burger guy but I’ve never gotten too excited about them, for the same reasons as Deb. Thanks for the quick postage - it was for a Christmas present and it's now all wrapped up and going to be the first gift I'll be giving my husband to open (so we can hopefully use it at lunch haha) for the day. In the final week before my firstborn was given an eviction notice, my husband joined me for an appointment and afterward, gently pulled me in the direction of the Shake Shack. cutting the breasts in half makes way better fajitas, chicken parm, regular ol’ grilled chicken, you name it.