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1 Begin by heating your water bath to 129 degrees Fahrenheit for a medium-rare burger.
2 DIvide your ground beef into equal parts and press into patties. If making smashed style burgers we suggest using two baking sheets lined with parchment paper to compress the patties.
3 Season the outside of your patties with kosher salt and freshly cracked black pepper. Remember, burger seasoning is best on the outside of the patty to create a great crust. Let the beef speak for itself.
4 Vacuum seal your patties, or use a Zip-lock bag and the water displacement method.
5 Cook the burger patties for at least 40-minutes, or up to 2 1/2 hours.
6 Very carefully remove the burgers from their bags and place them on a kitchen-towel lined plate. Pat dry to remove excess moisture that will interfere with the sear, re-season with salt and pepper, then let rest for 10 minutes or so.
1 Heat 1 tbsp of oil in a large, cast-iron pan until lightly smoking.
2 Place patties in the pan most seasoned side down and add 1 tbsp of unsalted butter. This will help develop more colour on the burger.
3 Cook 45 seconds to 1-minute per side.
4 Flip and add your slice of cheese. If you want to encourage melting then remove the pan from the heat and cover for about 30seconds to allow the cheese to melt more.
5 Finally, plate up your burgers on some toasted buns and have your condiments at the ready!