This 10 -minute Mexican inspired Smash Burger is even better than Taco Night

A few years ago, Smash burgers It was a serious moment – the viral rise that swept to every trendy bar menu and the back yard. But the idea of ​​crushing the beef on a hot surface to strengthen its flavors and give it a pleasantly crisp texture is not new. In Oklahoma, dining rooms have been broken with hamburgers since the 1920s and sliced ​​onions thinly sliced ​​during cooking. Go back and find similar techniques in Mexico: Pacholas, seasoned ground beef patties that are traditionally flat between the stones and cook until crisp and tasteful.

This recipe bridges these worlds by marrying Smash Burger's textured charms by bold, herbaceous flavoring of Pachola. This Mexican-American hybrid contains a crispy beef patty with cumin and oregano beats, on top of grated onions and chiles, and a handful of lime-dressed coriander to keep things fresh and lively.

Pacholas comes from Jalisco, and ground beef patties, usually spiced with warm cumin and oregano, with onions, garlic, chile and fresh coriander. There is no documentation that indicates when to find Pacholos, but the beef version was the earliest of the 16th century when the Spaniards brought cows to Mexico. The technique itself is even older – the name comes from the word “pacholi” náhuatl, which is tortilla, a reference to its flat shape. Traditionally, the beef was hand -grounded by hand a meta (flat stone foam and mortar holder), a technique that precedes Spanish's arrival to America. Historically egg or bread crumbs and fried in a pan like a flat meatballs. But in this hamburger, I skip the binder and use the intense heat of the pan to create a crust that keeps everything together.

I inspired Smish Smash, the Oakland-based pop-up-up two dishes that converted everything from Reuben Sandwich to a bowl of pho to Smash Burger. Like an Oklahoma hamburger, the onions and chiles should be sliced ​​as thin as possible (about 1/16 inches) to ensure that they are cooked quickly. This is the perfect time in the mandolin If there is one. If not, just slice the onions and chiles as much as you can with a very sharp knife.

The technique matters here. You want high heat and a heavy frying pan -Cast -Vasac or carbon steel is ideal -to develop this signature browned bark. The beef is divided into four small bullets for two portions of these double -strikes. The first patties form a delicious basis for each hamburgers. Once the first two balls are in the pan, they break them hard with a hard metal spatula until they spread slightly more widespread than the bun and then seasoned with cumin and oregano. Then press the paper slice of white onions and Serrano Chile. After the patties turned, the onions and chiles are briefly flooded with the fat of the marked beef, softened enough while crunching slightly.

The second cake is crushed and destroyed in the same way, but after the reversal they simply on top of cheese and melt until they melt. No onions, no chiles – just cheese. This is a step that increases riches and gooey texture while clean and deliberate keeps the burger plywood.

To balanced the wealth of hamburger, I finish each with a handful of fresh coriander, which was thrown in Lime Juice. This acidity and herbal brightness cut through meat and cheese like a taco lime press. This is a small step that results in a big payment.

Serve these hamburers with your favorite pages or just a handful of chips – you don't need much more adorations for glow.

Cooking method
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