Two Burgers with Cheese Between
We’ve become obsessed with Kenji Lopez-Alt’s burger how-to in the New York Time’s food section, particularly the double smash burger. The principle is simple: lacey-edged, each burger will have more undulating browned goodness than a smooth edged one.First, toast and sauce or condiment the buns – the burgers will cook quickly and you want to be ready. We like a 4 ounce burger, so we weighed out four two ounce portions. The barbecue and/or pan should be very hot. To make a very thin patty, press it firmly with a saucepan onto the griddle or pan until the edges splay. There is room on our bbq pan for onions too.Cook for a couple of minutes until the burger is mostly done, and then flip to just brown the other side. Remove and top with cheese. Then cook the second two burgers in the same manner.
Place the last burgers on top of the cheese and slide them onto the ready and waiting buns.
We made a few french fry style potatoes, which were boiled for about 5 minutes before being coated with olive oil and then baked on the top shelf of the barbecue.
The vegetable accompaniment was steamed green beans that were then tossed with a small amount of butter, fresh basil and salt and pepper. These were also kept warm on the top shelf of barbecue (and for a minute too long).
Enjoy with a nice bottle of red, white or hoppy. We chose a red Tempranillo.
Making of the double smash:
Toast two buns
Form four 2-oz balls
Place on hot griddle
Parchment paper on top, smash.
Cook until brown and fat rendered onto onions
See how the four will work?
Four with cheese
Close Up
The assembled double smash burger
Wine
