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Episode 5 of ‘Family Comforts’ - The final episode! How could we not wrap it all up with Dad!? We spent some time after filming perfecting the smash burger, so I’ve added our recipe below if you fancy giving them a go! Enjoy 😄 Chris x SMASH BURGERS | Makes 2 INGREDIENTS ➡️SMASH BURGERS: 2 Burger Buns, halved 500g / 1lb Minced/Ground Beef (must be at least 20% fat!) Vegetable Oil, as needed Salt & Pepper, as needed 4 slices of Cheese (Dad used Smoked Cheddar) ➡️DAD BURGER TOPPINGS: Mayo shredded Iceberg Lettuce Red Onion Chutney Bacon Middle Bun Slice, toasted Jalapeños Onion Rings (recipe on the blog) Jack Daniel's BBQ Sauce METHOD 1️⃣Add the buns cut-side-up to a baking tray & place under the grill until crisp & golden. Prep all other ingredients (slice veg etc). 2️⃣Cut beef into 4 pieces & gently roll each one into a ball (doesn't have to be perfect). 3️⃣Turn on the extractor fan & consider opening a window, then place a cast-iron pan over high heat (don’t use non-stick pan!). Once smoking hot, add 1-2 tsp oil then add in 1-2 portions of beef. Quickly add a square of baking paper over each one & use a spatula with your hand to very firmly press down on the balls until they flatten (can use glove to protect from splattering fat). You want them relatively thin (5-7mm), but not so thin they break apart. 4️⃣Remove the baking paper and give them both a generous seasoning of salt and black pepper. Cook for 90 seconds, then flip them over. Give them a more modest seasoning on the cooked side then top both with cheese. Cook for another 90 seconds then remove and repeat. Don't push down on the burgers after you've smashed them otherwise the juices will pour out. You also won't need extra oil for the second batch. 5️⃣For the Dad burger stack in this order: bottom bun, mayo, lettuce, tomato, patty, onion chutney, bacon, middle bun, mayo, lettuce, jalapeños, patty, onion rings, BBQ sauce, top bun. *I find 90 seconds on each side works nicely if they're smashed properly and the pan is screaming hot. If you're wary you can increase up to 2mins on the first side, but just be careful you don't dry out the meat. In general, you'll know it's ready to flip when the bottom has formed a deep crust and moisture is beginning to rise to the top side of the patty.
Duration: 84 sPosted : Fri, 15 Mar 2024 18:52:55Views
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