SECRETS TO THE SMASH BURGER UP CLOSE AND PERSONAL (GETTING THAT LACY CRUST)

Teaching how to make smash burgers on BlackStone, techniques to smashing the beef thin, what temperature to cook them at, what tools and ingredients I used to make smash burgers. Also show the best kind of beef to use, 80/20 finely ground beef, no large fat chunks! Blackstone 36” Griddle (Recommended with Hood) https://amzn.to/4bsJFhU (Affiliate Link) Digital Infrared Thermometer gun https://amzn.to/3ROuyZq (Affiliate Link) Vovoly Stainless Steel Spatula Set- https://amzn.to/4wDxR4O (Affiliate Link) Pistol Cast Iron Burger Press https://amzn.to/4xpkuFI (Affiliate Link) Round Parchment Paper- https://amzn.to/456eWUq (Affiliate Link) Stainless Steel Bowls Set- https://amzn.to/45EeXPo (Affiliate Link) Avocado Oil- https://amzn.to/4q5Yop5 (Affiliate Link) Red 2oz Meat Measuring Cup https://amzn.to/3ScIUmE (Affiliate Link) Plastic Food Prep Bowls https://amzn.to/4yXrcUM (Affiliate Link) Cooking Black Gloves- https://amzn.to/4bBb2GK (Affiliate Link) As an Amazon Associate I earn from qualifying purchases