Milano, 27 May. (askanews) – «Lo smash burger is a very modern burger. “Smashare” means to crush. We crush it so that it can become well cooked, make this tasty crust and at the same time remain juicy inside” explains the chef Sergio Ferrarini who together with Carni Sostenibili created a mini guide to the perfect smash burger on the occasion of World Burger Day on May 28th.
A simple dish that can be easily cooked even at home. The secret? Cooking. “A greased plate with a drizzle of oil or lard at the right temperature, around 230 degrees – explains chef Ferrarini – it will guarantee a perfect Maillard reaction, that process which causes the meat to caramelize on the surface». By crushing the meatball, one minute of cooking per side will be enoughcompared to 6 minutes for the traditional hamburger weighing around 200 grams. On meat, the chef recommends lean cuts: «In fact, fat is usually used in traditional burgers to keep the meat soft after longer cooking» says Ferrarini. For pairings, the smash burger prefers pairings that do not cover the taste of the meat and which enhance its crunchy bite: green light for the great classics such as lettuce, tomato and bacon. «Pay particular attention to the choice of cheese – recommends the chef – better if it is sweet and slightly matured».
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