Smash Burgers aren't for dressing up and pulling up to the valet. Not "gourmet" or "artisanal" or whatever other buzzword that is applied to food ad nauseum these days. This is the burger you eat with friends at home alongside your favorite beverage, letting the good times roll. In developing the Carni-version, we took the task very seriously. 100% wagyu 7+ mince, thick deli sliced American cheese (not the cheese we'd recommend for your wine & cheese nights), thinly shaved onions, our secret burger sauce, relish and of course some potato buns. you've got 8 here as we find the ideal smash burger to be a double!
Method: Get your flat top nice and hot (cast iron skillet on a grill works too) and oil your surface. Add in your oversized meatballs and top with some onions. Use your smasher (we recommend the Sasquash) and patiently smash your burger down. Move the smasher around to avoid sticking and remove. After a few minutes, use a metal spatula to scrape and flip your burger. If you've done it right, the cooked side of your burger should be nicely charred, with even dark mahogany coloring throughout. Add a cheese slice and wait for it to melt. Remove right onto your burger bun. Our ideal burger has 2 patties with 2 melted slices of cheese, and generous sauce on each side of the bun.
Smash Burgers aren't for dressing up and pulling up to the valet. Not "gourmet" or "artisanal" or whatever other buzzword that is applied to food ad nauseum these days. This is the burger you eat with friends at home alongside your favorite beverage, letting the good times roll. In developing the Carni-version, we took the task very seriously. 100% wagyu 7+ mince, thick deli sliced American cheese (not the cheese we'd recommend for your wine & cheese nights), thinly shaved onions, our secret burger sauce, relish and of course some potato buns. you've got 8 here as we find the ideal smash burger to be a double!
Method: Get your flat top nice and hot (cast iron skillet on a grill works too) and oil your surface. Add in your oversized meatballs and top with some onions. Use your smasher (we recommend the Sasquash) and patiently smash your burger down. Move the smasher around to avoid sticking and remove. After a few minutes, use a metal spatula to scrape and flip your burger. If you've done it right, the cooked side of your burger should be nicely charred, with even dark mahogany coloring throughout. Add a cheese slice and wait for it to melt. Remove right onto your burger bun. Our ideal burger has 2 patties with 2 melted slices of cheese, and generous sauce on each side of the bun.
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Smash Burgers aren't for dressing up and pulling up to the valet. Not "gourmet" or "artisanal" or whatever other buzzword that is applied to food ad nauseum these days. This is the burger you eat with friends at home alongside your favorite beverage, letting the good times roll. In developing the Carni-version, we took the task very seriously. 100% wagyu 7+ mince, thick deli sliced American cheese (not the cheese we'd recommend for your wine & cheese nights), thinly shaved onions, our secret burger sauce, relish and of course some potato buns. you've got 8 here as we find the ideal smash burger to be a double!
Method: Get your flat top nice and hot (cast iron skillet on a grill works too) and oil your surface. Add in your oversized meatballs and top with some onions. Use your smasher (we recommend the Sasquash) and patiently smash your burger down. Move the smasher around to avoid sticking and remove. After a few minutes, use a metal spatula to scrape and flip your burger. If you've done it right, the cooked side of your burger should be nicely charred, with even dark mahogany coloring throughout. Add a cheese slice and wait for it to melt. Remove right onto your burger bun. Our ideal burger has 2 patties with 2 melted slices of cheese, and generous sauce on each side of the bun.
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