Garlic Smash Burger Recipe at Jeannette Southall blog

Garlic Smash Burger Recipe. Divide the hamburger meat into 4 equal portions. Divide and shape ground chuck into roughly 80 gram balls. Place each ball on the flat top griddle. Prepare seasoning mix my mixing all ingredients together and place in spice shaker or vehicle for easy distribution. Season to taste with garlic salt and pepper. Lightly form the meat into balls. Portion the meat into 8 balls that are 2 ounces each. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side. Quickly oil the griddle and place 4 meatballs on the hot cast iron. Coat the hot pan evenly with the oil. Divide meat into 4 equal sections. Roll each section into a ball. You’ll want to have everything prepared and handy as this moves very fast once the burgers hit the griddle. Press the back of the spatula onto the meat ball to flatten into a patty. Use the lid of a small saucepan (one that is.

Cheesy Onion Smash Burgers Over The Fire Cooking
from overthefirecooking.com

Quickly oil the griddle and place 4 meatballs on the hot cast iron. Lightly form the meat into balls. Coat the hot pan evenly with the oil. Press the back of the spatula onto the meat ball to flatten into a patty. Divide the hamburger meat into 4 equal portions. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula. Roll each section into a ball. Prepare seasoning mix my mixing all ingredients together and place in spice shaker or vehicle for easy distribution. Divide and shape ground chuck into roughly 80 gram balls. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side.

Cheesy Onion Smash Burgers Over The Fire Cooking

Garlic Smash Burger Recipe Use the lid of a small saucepan (one that is. Lightly form the meat into balls. Roll each section into a ball. Place each ball on the flat top griddle. Divide meat into 4 equal sections. Press the back of the spatula onto the meat ball to flatten into a patty. You’ll want to have everything prepared and handy as this moves very fast once the burgers hit the griddle. Quickly oil the griddle and place 4 meatballs on the hot cast iron. Divide the hamburger meat into 4 equal portions. Divide and shape ground chuck into roughly 80 gram balls. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side. Coat the hot pan evenly with the oil. Portion the meat into 8 balls that are 2 ounces each. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula. Use the lid of a small saucepan (one that is. Season to taste with garlic salt and pepper.

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