However, it's not just about smashing the burger, you have to flatten, smash, scrape, and flip the burger patties to complete ...

Using a sturdy spatula, apply firm downward pressure on the patty to flatten it against the hot pan. This technique creates ...

You’ll need a wide flat spatula, preferably as wide as your ... series — to see how MacDonald makes his salmon belly smashburger. Prepare the salmon: Using a large knife, chop the salmon ...

In celebration of its 17th anniversary, leading better burger brand Smashburger unveiled a dynamic brand refresh, ushering in a new chapter for the company. The transformation includes a revamped menu ...

1. Split the meat into 100g balls and flatten each of them onto your tortilla. 2. Add your seasoning of salt and pepper. Heat a medium sized pan and cook the tortilla, meat side down without oil ...

These are everything you love about a classic smash burger. To make them, combine ground pork with grated apples and spices ... Technique Tip: Place a piece of parchment paper between the patty and ...

Leading fast-casual better burger brand Smashburger® is excited to announce the recent appointment of Jim Sullivan as Chief Development Officer. In his new role, Sullivan is responsible for ...

in RiNo. Twan’s serves precisely one main course: A lacy-edged, double-patty smashburger with American cheese and a tightly edited selection of fresh toppings. A side of piping hot fries is the ...

The space was most recently occupied by the short-lived Kettlefish but is better remembered as Kelly’s Cafe. Equipped with a full kitchen and hood, the new location will double as a smashburger ...

Bar Monette and Burgette chef Sean MacDonald shows us how to make Burgette’s salmon smash burgers with gribiche-inspired sauce on potato buns. Get the full recipe at this link on L.A. Times Food.

A classic smashburger is a tight package, with one or more thin, crisp-edged patties, usually topped with American cheese, all melding with the condiments between a slim, soft bun. Now a ...