Similar to the Griddle-Smashed Classic Cheeseburger, this method goes against everything you’ve been taught about how to treat a burger on a cooking surface. Pressing the life out of a burger seems wrong until you try it. And there’s no other way to make this burger. The trick to retain the juiciness here is to press the patty only once at the beginning and allow the burger to cook in its own grease, a sort of burger confit, if you will.
Smash each ball to make a patty. This requires more force than you’d think. Don’t worry about smashing the patties too thin—they’ll shrink up to the size of your buns as they cook. The onions should fuse nicely with the raw beef.
Memphis neighborhood, but since then it’s become a cornerstone of the community, and bounced back strong after it was devastated by a fire in 2015. It’s still run by Roxie Miller and her husband Red, and they’re serving soul food and cooking burgers to order an a flat-top griddle. These are big, loose patties, and they’ll top them however you like before tucking them into a soft bun.
“Jack Brown’s Beer & Burger Joint is the dream of two childhood best friends, Aaron Ludwig and Mike Sabin. While spending their youthful days skateboarding and collecting old beer cans bar.
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