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.

Between the decadent buns toasted in a bath of butter to the patties fried in oil and some of that butter, this is perfect. Now that I live in South Carolina, it is a LOT harder to get so I will be recreating this at home thanks to you!I picked up this trick last year from Cara Nicoletti’s burger tips article on Food52 and I really think it makes a difference. Inch Non-stick Surface: This grill press has a flat and smooth surface, which transfers and retains heat evenly. I understand if this means we can no longer be friends; I am personally embarrassed to know this about me too.

Perfectly sized so you could also get a chocolate malt and not feel like a total glutton (well, almost). One little tip I picked up, put your meat puck in the pan and cook it briefly on one side without smashing it, THEN flip it over and smash. To be fair, I reminded myself that there are SO many good places to eat in NYC that it’s really, really hard to eat everywhere, especially when you’re on a budget and not eating out every single day.

Like you, I have always avoided those gigantic, oversized burgers that you have to unhinge your jaw to eat lol. BUT I LIKE THE LOOK OF THAT SAUCE and I tend to make burgers at home very flat that way because I find it easier to make sure the inside gets cooked enough.

I don’t eat beef, but have been craving meat this pregnancy… Do you think it work with ground turkey? Kitchen stoves get nowhere near as hot as restaurant ones, so you might need up to thirty or even forty-five to get a really dark crust going.Only ones I’ve had to compare with it are the aforementioned FG, Hamburger Hamlets in the DC area, and In-and-Out Burger. Next, he uses a special heavy metal press to sear the bottom of the patty into the heated cooking surface for ten seconds. I originally was going to get a cast iron press, but wanted one with a flat bottom, so I came across this one. Lizzie: I live in the UK where potato buns (sadly) aren’t a thing either, but Cook’s Illustrated had a recipe a few years ago that I use all the time: http://laurassweetspot.