Is smashburger a new thing cos it just sounds like a burger to me
Nah, you’re right. It’s just a really lazy, old-fashioned way of making a burger. I guess it’s a correction of fashion after all the overblown overcomplicated shit people were doing to burgers a few years ago.
It’s also super-quick. I’m quite happy making burgers off the cuff when I get in from the pub with this method. In 15 minutes I’ve made a good burger, eaten it, and cleaned the kitchen up again.
I always read when making burgers "handle the patty as little as possible".
So obviously I've started breaking out the rolling pin to make really thin but wide burgers and I can confirm that it's fucking nonsense. It's still really soft and easy to eat. Make a burger however you like
Local radio station where I grew up used to do a jingle for their kid’s stuff … “The Armadillo Club” The two things are linked forever in my fucked-up long-term memory. To the point where my inner voice recites the Armadillo Club jingle in Harry Enfield’s “ARMADILLOS!’ voice.
Maple syrup swirl lays at the base of the hot muesli infused porridge, topped with natural honeycomb.
Sriracha drizzled 'everything' omelette, scrambled eggs sprinkled with hot flakes, finished with a cheeky green chilli (and a tomato along for the ride.)
Hot buns before lunch.
retroking1981: Fuck this place I'm off to the pub.
Only major change was I used an additional 100g of mozzarella.
Other than that it was just tweaks for taste, like an extra couple of garlic cloves and extra chilli flakes.
Getting the dough in the pan was tricky as I didnt have the counter space to do it in one swift movement.
The left over dough from trimming the edges of mine would make a kids size pizza probably, or a little garlic bread or something.
It is in the oven now, pray to the wise guys it works.
The sauce was definitely too wet. I think if I was to do it again I would add a layer of fairly dry cooked mince or sausage meat rather than just pepperoni slices.
Then just cook down the sauce a little bit longer.