Ultimate Flattop Cheeseburgers: Patties vs. Smash Burgers with Secret Sauce!
Join us as we guide you step-by-step through the process, from selecting the best meats for your patties to the final assembly of these delectable burgers. We'll share tips on how to achieve that perfect sear on the flattop, ensuring your burgers are not only cooked to perfection but also packed with flavor.
Ingredients
- 2 kg ground beef
- 300 ml sunflower oil
- 2 egg yolks
- 1 whole egg
- ½ tsp dijon mustard
- juice of ½ a lemon
- 1 tbsp infused vinegar
Instructions
Homemade Mayonnaise
- in a jar add 300 ml of sunflower oil
- add two egg yolks and the whole egg
- add 1/2 a tsp of dijon mustard
- add a pinch of salt
- add the juice of ½ a lemon
- use your immersion blender and blend from the bottom and slowly lift it up
Remad
- cut the dill pickles into batons
- chop up some capers
- in a bowl add ⅔ of the homemade mayonnaise
- add 2 tsp of ramlo mustard
- add the girkin and the capers
- give it a good mix
- place it in the fridge while you prepare the burgers
Smash Burgers
- take 160 g of meat and make into a ball but don't work it too much just make until it is combined
Patty Burgers
- take 250 g and shape it, make sure that the diameter of the burger is bigger than your buns
- first up, put some of the homemade pepper bacon on the flat top and let them slowly come up to temperature
- when the bacon is rendered out remove it from the flat top and place it on some paper
- take the bun and spread mayonnaise using a spoon on each side of the bun
- toast them up where the bacon was until the buns turns brown
- add a bit of avocado oil on the other side of the flat top
- place and cook the thick patty first
- use the burger press and a piece of paper to press down the meat
- sprinkle a little bit of cracked pepper and salt on both sides of the burger
- add two slices of cheese on the burgers
- add some bourbon around the meat and close it with a metallic lid
Burger Assembly
- take the buns open them up and add the remad
- add some lettuce on both buns, so the beef doesn't soak
- add tomato
- add bacon
- ready to serve