The Guacamole was garlic flavor only and the beef tasteless Houstans right next to smash burger is by far superior in taste and quality probably as far as to call it the tastiest burger in America. I've been amazed that you can NOT find an ingredient listing on the smashburger web site. Sure you can find a list of general allergens and nutritional info, but no comprehensive list of ingredients.
What are they hiding? All their fried veggies and fries are fried in beef tallow. They really should say on menu. So infact you'll be eating beef like it or not. Good question. One reason I no longer eat meat or poultry. Try a veggie burger. Yeah, it is horrible, and I feel like there is not a single cooked menu item at any restaurant anywhere that I can eat safely.
I actually used to live in Hackensack, and I've been to that mall and seen the Smash Burger restaurant! I didn't go in though. I can eat only extra virgin olive oil and extra virgin macadamia nut oil. Do you by any chance know restaurants that cook with these LOL? I am lol-ing very hard because I highly doubt there is a place like this anywhere in NJ :. Why not bring that oil with you to a restaurant and ask whether they will use it?
Yep, even the veggie frites. Sure enough, their nutrition PDF shows cholesterol in the veggie frites, all fries, haystack onions, etc. Won't be back. This blog is completely disgraceful. Unless any of you have worked at Smashburger you cannot be completely sure about what goes on behind the scenes. I have worked at Smashburger for years and I know exactly how it works. For one, Smashburger is not fast food, it is fast casual dining..
In which a burger can be prepared in 3 minutes. All burgers are cooked to order and are definitely smashed for 10 seconds coming from a fresh never frozen state to cooked. I've done prep at this store,especially beef.
It comes vacuum sealed, and after preparation has a shelf life of 24 hrs. Prep consists of breaking the beef down with forks into small pea size pieces, and each burger is weighed on a scale for consistent portions.
Like I said before, every burger is smashed on the grill for 10 seconds.. All ingredients are prepared fresh daily. Everything is done from scratch. They are green beans and carrots flash fried for 45 seconds, thrown in a bowl and seasoned with garlic, and served with ranch. If you say the paper they are served on is wet, that is strictly the fault of the personnel employed in your location..
Have you ever thought about that? That's no reason to blame an entire franchise. Personally that is my favorite burger. Since I have worked at Smashburger, I haven't gone near a McDonalds, burger king, Wendy's or any other fast food restaurant because there is an obvious gulf in quality. Five guys is not bad, but does not offer near as many selections plus you have to create every burger.
My advice is try another location if there is one in your area, and if not come to mine and I'll make you and your family the BEST burgers you've ever had. This post was written nearly five years ago, and I haven't returned to Smashburger since then. If there have been changes to how the food is prepared, I don't know about them. Agreed actually I've been searching hard for there ingredients list and to every person who comments on this unless you know your eating organic grass fed free range beef you simply being poisoned and our usda now does not recognize the terminology "grass fed" so good luck not getting tricked put it this way if it's corporately owned your never going to get something nutritious he forget to mention in his post how his veggies are most likely gmo pesticide ridden vegetables that probably didn't get washed off until they were cooked in the deep fryer and served to him and you can't fully trust even personally owned restaurants now a days everyone outsources to ingredients from China who own majority of our agricultural market.
I do appreciate your blog on smash burger as I will most likely still try it at one point but will be very picky on everything there. There is one place I let poison me and its five guys. Tho there meat may be fresh and frys cut fresh everyday it doesn't stop the pesticidel fed hormone and antibiotic shot up grain or soy fed beef we eat everyday.
Aka if u want something done right do it yourself although it's expensive it just takes Brian thought to be able to buy certain things from certain places it's your health remember that 50 isn't old it's a half way point. And in the end of the day you do it all yourself it's still cheaper than having some one poison you.
Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty.
Cook until cheese droops and burgers are medium-rare, about 1 minute. Leave a Review. This has quickly become our go-to burger for when we are feeling particularly indulgent. Rather than heat our cast iron on the stove, we pre-heat it in the oven at Meanwhile, in a non-stick skillet we toast the buns and then set them aside you don't want to burn them by multi-tasking and losing track while the burgers cook!
We make the patties smaller and double up on each burger So good, so easy. My favourite burger to make at home for friends. Brisbane, Australia. Huge hit with the friends we had over. As advertised, nobody even asked for ketchup or any other condiments, it was so delicious just as it was. I made a mistake by trying to caramelize the sliced onions in a non-stick pan--easily corrected by using my stainless steel pan the next time, although it was still delicious.
The fond for the onions never materialized in the non-stick pan. I got a recipe for "smash sauce" on the internet, which was awesome. So fun to get onions, sliced iceberg lettuce, smash sauce and hamburger balls weighed out and ready to smash ahead of time. Then you can come to the party and just make these burgers really quickly. Thanks, BA for another wonderful recipe. Super tasty and easy! I like the thin patties, sorta In n' Out Double Double style.
They do cook more quickly though, so watch out. A heavy spatula is key. Yes, you can use a grill press too. If you have trouble with beef sticking to the spatula as you smash, try spraying spatula with cooking oil we like avocado oil spray or dipping smash side into hot oil on cooking surface.
The smash takes some practice. I also keep another spatula handy to unstick a stuck smash burger from a spatula. You can slide it between the spatula and burger to help unstick. Another secret to great smash burgers is the cooking surface. You can use your traditional grill with a griddle or cast iron skillet. Cast iron works on stovetop too. Super lean burger blends are not made to smash. Why buy lean burger?
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