I love making Smash Burgers at home Because it's like a gourmet fast food Burger in the comfort of your own home You're going to roll the meat into balls And chill them for at least 30 minutes This keeps the fat solid I definitely Recommend using ground meat that has a 20% fat content put a piece of parchment Paper over top of the ground beef and Use a burger press or metal spatula to Press them down really really thin and The result is a really juicy burger with Really crispy lace Brown edges and it's Just delicious add a slice of cheese I Like to use a mild Che for these and Then you're going to stack the burgers On top of each other and add them to Your Toasted Bun
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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