The biggest problem with making smash burgers at home is the mess and cleanup from all the splattering grease.
The secret is to make the burgers in a nice Flat Bottom Chinese Wok. It is high walled, so most of the grease stays in the wok and not splattered onto the stove and surrounding surfaces.
It also helps to have a nice vent. (The Chinese vents are awesome).
This is the wok I bought from Amazon. https://a.co/d/0bDY9em
Brilliant!
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