Cliff Bartlett
R.I.P. 5/17/2021
Every once in a while we make skinny burgers. I use about a quarter cup of 80/20. Form into a small ball and smash the patties as thin as you can get them. Mine were no thicker than 1/8 of an inch. Don't really qualify as a smash burger as they're not smashed on a hot griddle. I prepared these in the kitchen about half hour before cooking and stacked in fridge between layers of waxed paper. Grill burgers on well oiled grate for about a minute a side. Spread mayo and mustard on toasted bun and topped patty with Swiss, lettuce, tomato and some onion.
Threw on some tots too.
Very tasty. Anyway, back to the game. Thanks for looking.
Threw on some tots too.
Very tasty. Anyway, back to the game. Thanks for looking.
