This was the first time I cooked smash burgers and fries on the flat top. These are both so easy that it is unbelievable!
The hamburger meat was plain old 80/20. Margo rolled it loosely into about 1/4 lb balls. I put a little butter on the griddle and placed the ball on. I held a piece of parchment paper over it and pressed in with my Lodge Press for about 10 seconds. Salt and pepper. When you see bubbles, flip. Make sure to have a stiff spatula to insure that you can push down hard enough to get the whole burger. More salt and pepper, and then your favorite cheese. I need to try placing a pan upside down for this to make the cheese melt better.
For the potatoes, wash and run them through a mandolin. We used russets again and they work well. Put then in a colander and rinse really well. Let them air dry. Put in a bowl with oil. I used vegetable oil the first time. This time I used peanut oil. The flavor was about the same, but it made them very dark. I have canola oil for the next cook. And after that I may try duck fat. (Searching for the perfect fry!)
Try not to move the fries much, as they will break up. This was an awesome cook!
