How to Make A Smashburger

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theblackswordsman's picture

Searing to add texture, color and flavor is correct.

 

Preventing juice loss is false.

 

His own words is the fats perkelate upwards and out. Which will happen whether you smash it or not. The same juice loss is inevitable and the amount of loss is based solely on how long you cook it vs thickness.

 

The flavor in every bite is from seasoning it evenly with correct amounts. Seasoning enhances existing flavors already present by the salt hitting the taste buds making them more receptive.

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