Smashburgers
A sandbox is good for one thing, and one thing only: To build a sand castle that you could then smash flat. One could say the same about ground beef. But here’s the thing: For years chefs said that smashing burgers on the grill drained them of juices, the very thing that makes them an American favorite. Funny, though – many of those same chefs prize confit, the process of cooking something in its own fat (otherwise known as juices). Smashburgers fry in their own juices, picking up a flavorful crust along the way. And now that people have figured that out, smashburgers have become perhaps the most common menu item – involving ground beef, that is. So keep on smashing.
