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This next post is more about technique than recipe. You take a pound of ground beef, sauce it up with your fave barbecue sauce, form it into balls then smash the heck out of it with a spatuala. Got your interest yet?
Oh, yeah, then you flip it, top with cheese and stack the other two burgers on top.
Looking good isn’t it all steamy and melty?
Plop them onto a couple of toasted buns and you’re ready to bite into one of the best burgers. I promise. It was like tasting freshly ground steak. No fillers. No binding. Just perfectly flavoured (and cheesy) meat.
Served all dressed up…
With a refreshing hard cider…
Or au naturel…just the meat and cheese.
Thanks to Food 52 for the inspiration
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