Of course, at Shake Shacks they have specially designed heavyweight smasher spatulas; at home, Epicurious recommends that you use two spatulas, one for pressing and the handle of the other to kind of hammer the pressing spatula flat.

This burger was totally different — thin, unevenly shaped craggy-edged with crispy salty bits and it sat on a tender toasted bun with a perfect sauce, thinly sliced pickles, tomatoes, a ruffle of lettuce and yet wasn’t too tall to eat a bite of without unhinging my jaw like a snake that swallowed a goat (I’m sorry, second reference in one month, I can stop anytime). New: A brand-new, unused, unopened and undamaged item in original retail packaging (where packaging . The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

It wasn’t so massive that I had to take a nap when I was done, it was my first smash-style burger and it was everything. One smashing tip: I easily smashed by holding a large metal spatula in left hand on top of puck and held the neck of an empty wine bottle upright in right hand. Another advantage of purchasing a burger flattener is that it does not require any specialized training before starting and operating it. For those who are wary of grease splatter and smoke alarms going off: to cook the burgers I turn the stove down to just the hotter side of medium and pop a lid over the pan. Lest you think that we owe this "smashing" burgers to the rise of food science, Pulitzer Prize- and James Beard Award-winning restaurant critic Jonathan Gold provides evidence to the contrary.

Just to defend the much maligned Midwest—-Steak and Shake has always made thin crispy-edged burgers, usually two patties per bun. You could always come to Chicago for your Shake Shack fix too :-) (Though in all honesty, it opened in winter and I still haven’t had the patience to deal with the lines, even if they do make shakes with some of the best pie in the city. I am new to the blogging community, and I have to say, after reading this post, I will most definitely be keeping up-to-date. I understand if this means we can no longer be friends; I am personally embarrassed to know this about me too. In the past year I’ve only made the trek twice, so when I saw this recipe I knew it was a must-make.We discovered the Shake Shack on one of our day trips, and he’s still in mourning that we live at least 2 hours away from any of them so he can’t have their burgers more often! For those without a scale, I have found that a 1/2 cup measuring cup makes the perfect size patties(which are roughly 4oz) and a 1 cup measuring cup make almost perfect 1/2lb chunks for other uses. The second time I made it, it was much thinner and closer to tasting like the original Shack burger. And everyone knows you need a lot of surface area touching the griddle-that's why all hamburgers are in the shape of patties instead of perfectly spherical balls.