July 4 – Girl smashes burger for Daily Bulletin

My niece is Holly and her husband is Don Chef. There are fewer dinner invitations to your friends’ homes. Excuse? Friends say they are afraid of the couple’s fancy food while having fun at home.

To prove one point, they hosted a gathering to show that their party food could be delicious, but not in any way cover-up. He made broken cheese burgers, an art of performing food at one time. It takes less than two minutes to bake a double hot burger on a hot planca (cast iron grill) on a gas or charcoal grill grate. It goes fast.

Before the grilling begins, the bananas are toasted and topped with spices, so the burgers come together quickly, the cheese layer between the patties melts to perfection.

This is the crust that forms on each side of the meat that gives the burgers a welcome texture as opposed to their non-resistance as well as soft burger buns. Ground beef is rolled into pre-cooked balls, 2 ounce balls are ready to break.

This sounds like a great idea for a July 4 gathering with four to six guests. The process of planing is fast: breaking, sizzling, turning, cheese, sizzling, stack.

In her outdoor shading, Holly offered store-bought ice cream cones, drumsticks. With a smile, Holly asked the guests if they liked it enough. Here’s a recipe for Strawberry Clouds, a delicious finish that can be served on angel food cakes or ice cream.

And if you want a delicious side dish with burgers, it’s hard to beat fragrant baked beans with oranges. The dish can be preheated and reheated. Happy July 4th.

Time is of the essence when making smashed cheeseburgers, so you should have beans ready, with spices, right next to the grill. (Photo by Kathy Thomas)

Break the cheeseburgers.

Yield: 6 servings


24 ounces 80/20 ground beef, fresh ground beef chuck is preferred. See the cook’s notes

6 soft hamburger buns

Soft butter to spread on buns

Spice Tips: Easy Burger Thousand Island Dressing (3 parts Mayo Plus 1 part Ketchup), Lettuce, Finely Chopped Red Onion, Sliced ​​Tomato, Sliced ​​Pickle, Mustard

Kosher salt and freshly ground black pepper to taste

6 thin slices of melted cheese, like American or Jack

Equipment: Large solid (hard) spatula, potato mash, thin flexible spatula such as slotted fish spatula, planca (cast iron grill), gas or charcoal grill, optional heat-resistant barbecue gloves, optional broken burger press (if used) (Press, do not need large solid spatula and potato masher)

Cook’s Notes: Although most smash-style burger enthusiasts prefer 80-20 grilled beef for its fat, I have successfully used lean 85-15 grilled meat.


1. Divide ground beef into 2-ounce portions and roll each into a ball and place on a plate. The easiest way to do this is to use a kitchen scale, but you don’t have it, you can roll the meat into 1 3/4 inch diameter balls, try to make them even.

2. Place the planca (large iron grill) on the grill grate (charcoal or gas). Start the grill. Cover the pancha and heat until hot, 550 to 600 degrees. This will take about 10 to 15 minutes. Make sure the baby is away from the grill.

3. Meanwhile, get ready. Finely chop the surface of each loaf with softened butter. Place the butter side up on a rimmed baking sheet. Bake in the oven 6 to 8 inches below the broiler element. Turn on the oven light and watch the toast surface carefully. It’s 1 1/2 minutes in my oven.

4. As this process moves faster on the grill, pre-prepare the benz with the required spices, and apply them to the grill. If you are new to this, make one burger (2 patties) at a time. If you are pro, make two (4 patties) at a time. For newcomers, you can wear heat-resistant gloves for protection. Place two balls of meat about 4 inches apart on the super hot planca. With a large solid spatula in one hand and a potato masher in the other, press the meat balls with a large spatula and use the potato masher on top of the spatula to increase the pressure (broken burger presses are also sold which Can be used instead of large (solid spatula and potato mash). The meat will make very thin patties. Remove or press the spatula; There may be areas with small holes. Grill for about a minute (the spots on top are starting to turn light pinkish brown), season with salt and pepper. Use a thin elastic spatula to bend each patty (trying to pull out all the brown bits, using a scraping motion) and immediately top one patty with cheese. Grill for about 30 seconds and place the patty with the cheese on top without the cheese. Transfer to prepared bun and serve.

Orange Blossom Baked beans are made with northern beans, red pepper, orange marmalade and orange zest.  (Photo by Kathy Thomas)
Orange Blossom Baked beans are made with northern beans, red pepper, orange marmalade and orange zest. (Photo by Kathy Thomas)

Orange Blossom Baked Benz

Production: about 14 cups, 10 to 12 servings


3 1/2 cups great white northern beans, pick and rinse, soak overnight.

Canola oil or vegetable oil for greasy dishes

1 large onion, half, peeled, chopped.

1 tablespoon salt, use less if you like, but these beans are happiest when well salted.

1/2 to 1 teaspoon freshly ground black pepper

1 1/2 teaspoons dried mustard

3/4 cup orange marmalade

1 teaspoon ground red pepper

2 tablespoons tomato paste

Optional: 1 tablespoon finely chopped chipotle in Adobe

1 Save the orange zest, orange.

2 tablespoons honey, preferably orange balsam honey

1/4 teaspoon crushed ginger

1/4 pound salt pork, rinse well, dried, pat dry, chopped


1. Remove and wash the beans, and place in large pots or Dutch ovens. Cover the beans with water 2 inches and boil on high heat. Reduce heat and simmer for about 50 minutes to 1 1/2 hours, until soft. Let cool. Save the cooking liquid with a colander.

Preheat the oven to 350 degrees. Grease the casserole inside the bean pot or 4 1/2 to 5 quart deep with a tight lid. Scatter the onion pieces under the pot or casserole. Spoon over cooked dried beans.

3. In a large bowl, pour 1 quart (4 cups) of cooking liquid (if you do not have enough water); Salt, pepper, dried mustard, marmalade, red pepper, tomato paste, if used, mix chapotal, zest, honey and ginger. Just pour the mixture over the beans to barely cover (save the rest of the liquid to add later if needed). Sprinkle salted meat over the beans.

4. Reduce oven temperature to 250 degrees. Cover and keep in the oven for 7 to 8 hours, add more liquid – cooking liquid mixture – such as beans to avoid drying out. During the last 1 1/2 hours of cooking, remove the lid to form a nice crust. Serve hot. Cut the orange in half and squeeze a little fresh orange juice over the beans (grab any seeds in the process). I know it sounds weird, but it’s a juicy combo.

Source: Adapted from “Ben by Ben” by Crescent Dragon Wagon (Workman, 15.95 softcover)

Strawberry clouds are served on angel food cakes or ice cream.  (Photo by Kathy Thomas)
Strawberry clouds are served on angel food cakes or ice cream. (Photo by Kathy Thomas)

Strawberry clouds

Yield: 6 servings

1/2 cup (1 stick) unsalted butter, cut into several pieces.

24 large fresh strawberries, washed, not stirred.

1/4 cup granulated cinnamon

1 teaspoon vanilla extract

1/4 cup strawberry vodka or watermelon vodka

2 tablespoons fresh lemon juice

12 thin slices of angel food cake or 6 large scoops of ice cream


1. Place a large, deep frying pan over medium heat. Add butter, melt partially, and add strawberries. Toss the berries gently and cook until all the butter has melted and coated the berries. It’s okay if the butter boils, but don’t let it brown. Add sugar, vanilla, and vodka; Continue cooking, let the mixture bubble and coat with more berries. Strawberries should be soft but not crunchy, and the sauce should be slightly reduced. (If cooked 1 to 2 hours earlier, reheat the sauce over medium heat to liquefy – the berries do not need to be heated.)

2. In shallow bowls, place the berries and sauce over the chopped angel food cake or ice cream (vanilla or pistachio).

Source: Adapted from “Desert Circus at Home” by Jacques Torres (William Morrow, $ 28)

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