Soldato
One from Saturday
Cod goujons with mushy peas and tartare sauce?One from Saturday
Oh and I need to get a better utensil for smashing them. Our spatula had too many holes and was a bit flimsy. May just buy an actual cast iron type press...
I use a metal potato masher with foil wrapped around it. Oil the foil a bit so it doesn't stick to the patties. I can't wait to get my new kitchen/cooker with a cast iron griddle bit for steak and burgers. Always scared I'm going to ruin my nice pans like this.Oh and I need to get a better utensil for smashing them. Our spatula had too many holes and was a bit flimsy. May just buy an actual cast iron type press...
Well I ended up with 100g per patty, but they weren't super thinly smashed. I probably ended up with 10mm thick and to be honest it was about right, it filled the bun quite nicely like that. I could try and mess around with less / thinner and see how it goes. I don't think the wife was very appreciative of it though - she loved it, but she's trying to be on a health kick and ending up with a 1000 calorie meal didn't make me the most popular personI use a metal potato masher with foil wrapped around it. Oil the foil a bit so it doesn't stick to the patties. I can't wait to get my new kitchen/cooker with a cast iron griddle bit for steak and burgers. Always scared I'm going to ruin my nice pans like this.
That recipe looks good but maybe too much mince per patty? I think Serious Eats only uses 50g per patty (2 per person) so you get a much thinner burger.