Friday Burger: What is a “smashed” burger? How do you make it yourself? “Both are juicy and crunchy” | MyGuide

Ordinary hamburgers are no longer news, but “mashed burgers” have only recently increased in our country. “The fact that our burgers are ‘smashed’ makes them unique,” says Paolo Jovens, 31, who runs Burgers & Grips in Mechelen and Plumb in Antwerp with his Water de Beker. “With a regular burger, the meat is a few centimeters thick: you can go beyond that kitchen Speaking of which, you cook it the way the customer prefers it. This differs with mashed burgers. You start with a meatball, which you flatten or literally “smash” on the grill. As a result, the meat caramelizes and the edges of the burger become crispy, but the burger remains tender at the same time.

“Therefore, mashed burgers give a completely different taste experience than regular burgers,” Paolo continues. “The burgers are juicy and crunchy, and the caramel taste provides a sweeter taste. Plump still serves a regular hamburger as well, though people often opt for the ‘mashed’ burger. That’s what we’re known for.”

Nowadays you sometimes read about a ‘crustburger’: a flat, crunchy burger. What exactly is this? New buzz, but we’re not into that. That’s about it for us. (He laughs) With the Burger Crust, not only are the edges crispy, but the entire burger is even: often not much flavor left, but a tender, dry, well-done piece of meat. It doesn’t look very good to me, “concludes Paolo.

If you want to start smashing yourself, it’s best to start with a ball of high-quality minced meat from about 50 grams of minced meat. “Make sure the pan is hot and spoon the meatballs right away. The most important thing is that you have the right tools for this,” says Paolo. “We use a smashing machine, which we buy from a food service wholesaler, to grill the meat the right way. At home, you can use an ordinary spoon, although the edges of the meat will not be as crispy as with a “smasher”. “

After that, fry the meat on both sides until a soft crust is formed. “If a burger is cooked to perfection, it is also important that you choose the right bun to serve it with. This has a huge impact on the overall experience. The right bun of course depends on person to person, but if you ask me, brioche or sandwich buns are best. Revolver is often Too dry.”

Where to order the most delicious hamburger and the most delicious crispy fries? Dominique Persoone tests 5 fast food chains and finds 1 topping: “Meat gives a sense of barbecue” (+)

Chef’s tip: This is how you make the most delicious croques according to Gil Beckmann. “Never use Parma ham, it loses its flavor when heated” (+)

Is it better to bake French fries in the oven, air fryer, or deep fryer? What if I see black spots after baking? 2 Top Freetor Experts Share Their Golden Tips for Making Your Own (+)