No, but re­ally: Try this recipe. It has dou­ble the siz­zle and plenty of flavour

The Hamilton Spectator - - GO - LEAH ESKIN

Siz­zle is the best part of the burger. But it’s lim­ited to side A and side B. In-be­tween lurks the gran­u­lar mid­dle — it’s a lot of ground to cover.

Solved by the ge­nius of math. Re­mem­ber ge­om­e­try’s plane — the way it’s all sur­face, no depth? Ap­plied to the burger it pro­duces in­fi­nite siz­zle.

Here’s how to work the equa­tion: Di­vide ground beef by two and, in a hot pan, smash with a spat­ula. The flat­tened patty plane browns to a siz­zle on side A, siz­zle on side B — no mid­dle. Stack patty 1 on patty 2, sand­wich­ing a slice of Amer­i­can cheese.

The re­sult is a four-sided burger with a molten core. How’s that for higher math?

Smashed Burger


1 hamburger bun (prefer­ably a Potato Roll) But­ter, soft­ened Fixin’s — mayo, mus­tard, ketchup, onion, tomato, etc. 4 ounces ground beef chuck or other ground beef (not lean) Kosher salt and freshly ground black pep­per 1 1-ounce slice ched­dar cheese

Prep: 10 min­utes Cook: 1 minute

1. Toast: Spread in­ner faces of the bun with but­ter. Heat a skil­let or grid­dle over medium. Toast bun, but­ter-side down, un­til golden, 1-2 min­utes.

2. Prep: Set the bun on a plate, open-faced. Pile fixin’s of choice on the bot­tom bun.

3. Roll: Di­vide beef and roll into two 2ounce balls. Heat a dry skil­let over medium-high.

4. Smash: When skil­let is very hot, add the 2 beef balls. Im­me­di­ately smash each with the back of a stiff metal spat­ula (use some mus­cle), cre­at­ing two very thin pat­ties, each a lit­tle wider than the bun. Sea­son each with salt and pep­per. Cook un­til browned on the bot­tom and a mot­tled grey/pink on top, about 45 sec­onds.

5. Flip: Scrape up and flip both pat­ties. Top one with cheese. When the patty bot­toms have browned (about 15 sec­onds) stack the pat­ties so that the cheese is sand­wiched in-be­tween. Slide this cheese-filled burger onto the pre­pared bun. Close bun, squish gen­tly. Burger per­fec­tion is yours.

Prove­nance: This recipe, which uses a tech­nique pop­u­lar­ized by the U.S. chain Smash Burger, is adapted slightly from Food 52, which cred­its food sci­en­tist J. Kenji Lopez-Alt and the web­site Se­ri­ous Eats.


Mak­ing your burger siz­zle, inside and out.

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