One triple Smashy with Ketchup, burger sauce and mustard on top and Mayo on bottom. A little Louisiana hot sauce on the egg.
Changes I made were packing the meat balls a bit like breaking in a baseball glove. And sort of massaging down the meat in rounds when I smash em. That and being patient to let the grill top get hot enough.
by n1ch0la5
2 Comments
I love an egg on my burgers. This looks like a winner for sure. Nice job.
I let my cast iron pan pre heat on my stovetop for 10 minutes on medium high. Been good results so far. I also just bought an infrared thermometer. 450-500° optimal temp for smash burgers. Great job!!