Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A brilliant dish from !

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A spicy take on a flatiron grilled classic that’s packed with lip-kicking flavour!

Here’s how I made mine:

1-took 1/4lbs ground beef and mix with Buffalo sauce, hot sauce, 1tsp chilli powder, 1tsp paprika and 1tsp cayenne then mix together in a small bowl

2-form beef into 2 equal sized balls then lay onto a searing hot flatiron grill and proceed to “smash” down flat (watch that your Pattie’s don’t fall apart!)

3-once one side is grilled to golden brown with no pink, flip and grill other side until no pink is showing then top with cheese and grill until melted

4-stack Patties then place onto a bun with onions, pickles and choice of sauce

5-plate and enjoy!

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From Chris: I will say again: In order to get the -perfect- smashburger, your griddle / pan must be SEARING HOT.
(Key word: Maillard reaction.)

Also: ~ season your burgers on both sides

~ When you have formed the patties, let them 'rest' in your refrigerator to "firm up"

~ 5 -7 minutes on one side, then 2-3 minutes on the other (maybe longer if you are adding cheese, but that will melt quick)

~ Don't be gentle when pressing down your burgers, and they don't need to be perfectly round either. The key is those crisped crags and edges.