"I didn't know the recovery time from the grill and how important that was to make a smash burger. The food was terrible, but I loved every second of doing it and I knew I could solve all these problems - the execution stuff you can always solve."
"We always use high-fat ground beef, 73/27 - that's 73 percent protein to 27 percent fat - in 2.75-ounce balls. I don't overthink it."
"Achieving a Maillard reaction is critical for the perfect sear and locking in those juicy flavors. Season the beef after smashing and get creative with your seasoning beyond salt and pepper."
"I prefer to keep condiments to a minimum...mustard, pickles, grilled onions, perhaps a homemade sauce, that's it."
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