We love smash burgers so each time we go for smash burgers I try to improve something.
This time I focused on the crust of the patties and I think the outcome was great. I’m still learning how to handle my Suomi flat top grill in the best way.
This burgers were made in -1°C (30°F) temperature so the heat loss was huge but the Suomi has enough power to deal with that. I’m looking forward to see how the behavior changes when the outdoor temperature starts to rise in spring.
Here are some impressions: