Same smash burger size, but twice the amount of crisp, browned crust.
and a stiff scraper for picking up more crust than had ever been possible before. It's a fantastic technique for a fast-casual burger joint, because it not only produces great flavor but also cuts burger cooking time down significantly, meaning less waiting for the customer after they place an order.
You start by placing two two-ounce patties on the surface of a hot griddle. These are relatively high-fat patties , made with a combination of short rib, brisket, and sirloin.We tried a whole host of instruments for smashing our patties before settling on a plastering trowel, which is essentially a steel plate attached to a wooden handle.
The basic cheeseburger at Harlem Shake comes on a Martin's potato roll toasted in butter, along with some homemade pickled cucumbers and onions and a squirt of salty-sweet special sauce made with plenty of black pepper.The process really isn't that different; you just need a slightly different set of tools. Like the restaurant version, it starts with good beef. You can grind your own, or just buy fresh-ground beef from a good butcher or supermarket.
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