There’s a science and a secret for smashing and searing the ultimate paper thin burger without drying it out. One of the few places practicing this system is Red Hot Ranch in Chicago on Ashland Avenue. I teach this method to all of our students attending Hot Dog University that plan to open a restaurant(stand). Part of the course is a field trip to the Red Hot Ranch to observe their lunch being prepared on a flat griddle. Here’s everything you’ve always wanted to know about creating the ultimate smashed burger: http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html

Any questions?

Enjoy,

CSD