Re: rendering bacon, I saw somewhere that adding water to the pan has some of the same benefits as starting with a cold pan because the bacon will heat up more slowly until the water evaporates. Do you have an opinion on that?
I do this reconstruction with nachos and tacos too. I do this because it's easier to use a fork than your hands and enables me to go the salad route and control each ingredient. For example, the nachos are made using baked/seasoned green plantain slices, instead of bagged chips that have been made with seed oils or have too much salt. My tacos are over salad and have no corn chips at all.
What gets me about some of the bigger burgers out there, is that they're too messy to eat and too high to bite into all the ingredients in one bite. I saw a meme recently that questioned why these big burgers don't become wider instead of taller. I find that I avoid most of these burgers completely because they're so ridiculously hard to eat. Not to mention that they usually have mayo and other ingredients that have questionable origins or ingredients.
I only make smashburgers with American cheese now, with grilled onions and a sauce made of Mayo, mustard, ketchup, garlic powder, onion powder and sweet relish. Brioche buns if you have them, Hawaiian roll, regular hamburger buns, or bread in that order if not. I no longer have to cook for little kids, luckily, but my daughter wants them when she stops over and my wife loves them. Burgers are plain ground beef, 40g balls smashed. I have a shaker with salt and pepper just for these, and the S&P is put on at the flip before the cheese. I make them on my Lodge flat griddle heated outdoors on my Weber grill, no inside mess.
I am not a fan of hamburger but man I think you just convinced me to make this for dinner tonight! Can't wait.
(Will use this technique for Mac & cheese with bacon and lobster, too.)
Thank you!
Excellent. I can easily adapt this process to my 'carnivore crustless pizza' recipe.
Love this! Can’t wait to give it a try!
There is no way you're making this for 4 bucks a plate. The cheese and condiments are making this about 10 bucks per plate
I am weeping with joy for this recipe!
Re: rendering bacon, I saw somewhere that adding water to the pan has some of the same benefits as starting with a cold pan because the bacon will heat up more slowly until the water evaporates. Do you have an opinion on that?
Made for dinner tonight. Next time I will drain the ground beef better after browning. A little too soupy in the pan. Tastes great!
I love burgers but there is only 2 of us. I can make this and we can eat it for a couple of days. Thanks! Love the creative use of cottage cheese.
A couple of questions - 80/20 beef? Did I miss salt at some point? Thanks!
Definitely trying this week! Especially love the variation - always good to mix things up a bit, right? Thanks so much for this one, Chef!
I love cheese burgers! I’m also carnivore so these are perfect for me.
I do this reconstruction with nachos and tacos too. I do this because it's easier to use a fork than your hands and enables me to go the salad route and control each ingredient. For example, the nachos are made using baked/seasoned green plantain slices, instead of bagged chips that have been made with seed oils or have too much salt. My tacos are over salad and have no corn chips at all.
What gets me about some of the bigger burgers out there, is that they're too messy to eat and too high to bite into all the ingredients in one bite. I saw a meme recently that questioned why these big burgers don't become wider instead of taller. I find that I avoid most of these burgers completely because they're so ridiculously hard to eat. Not to mention that they usually have mayo and other ingredients that have questionable origins or ingredients.
IF there is one thing that I have feeling about Burgers...its part o American Cusines.....Why you Ask? Why its simple DIY apporach.
I only make smashburgers with American cheese now, with grilled onions and a sauce made of Mayo, mustard, ketchup, garlic powder, onion powder and sweet relish. Brioche buns if you have them, Hawaiian roll, regular hamburger buns, or bread in that order if not. I no longer have to cook for little kids, luckily, but my daughter wants them when she stops over and my wife loves them. Burgers are plain ground beef, 40g balls smashed. I have a shaker with salt and pepper just for these, and the S&P is put on at the flip before the cheese. I make them on my Lodge flat griddle heated outdoors on my Weber grill, no inside mess.
😋
Great recipe! Quick question -- why do I see you and other chefs using garlic powder as opposed to fresh garlic?