It's a thing. Your smash a ball of meat into the skillet 😋 the goal is to end up with a thin burger that has crispy edges. This is the Oklahoma style though, where I have the onions underneath and the buns steaming on top.
Discussion
Is this a new thing? I’ve heard/seen smashburger a few times in the last few weeks. I’m glad I wasn’t the only one that didn’t know what it was.
It's not new. I've been making them for years and many restaurants serve them, such as nostr:nprofile1qqstvj22wngc5t0687qvak06mt34spm3dl8pqu0ymcv7946xkmv8vpsppemhxue69uhkummn9ekx7mp0qy08wumn8ghj7mn0wd68yttsw43zuam9d3kx7unyv4ezumn9wshsr4hwhp
There's a whole chain named after concept
I knew I'd heard of it, somewhere.
Ah, interesting. I just use a burger press, but those don't come out very thin.