Smashed Burgers share the same thin, verging-on-well-done profile as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We use commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensures that it spreads and sticks uniformly to the skillet (instead of shrinking as it is cooked), which helps guarantee deep browning. Our Easier French Fries recipe uses a modest amount of oil and doesn't call for double frying. We start the potatoes in cold oil and fry them over high heat until browned. Low-starch Yukon Golds make for a crisp exterior and a creamy interior.
Printable Shopping Lists: Smashed Burger and French Fries