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3. Heat a cast-iron skillet over medium-high heat. Melt about 1-2 teaspoons of butter in the skillet for each batch of burgers. 4. Add ground beef balls to the skillet and then firmly press down on the ground beef ball with a large metal spatula to form about a 1/4 inch thick patty.
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Get your cooking surface (a griddle or a cast-iron skillet) smoking hot. You want it screaming hot to create those crispy edges. Preheat your oven to a low temperature, around 200°F, to keep the first batches of burgers warm while you cook the rest. Smash the Burgers. Place a ball of beef on the hot griddle or skillet.
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On a clean work surface, smash the 4 ounce ball of ground beef evenly over the flour tortillas until almost completely covered (leave the edges clean). Season each pattie with 1/4 of the salt, pepper, onion powder, and garlic powder. Heat a large cast iron skillet over medium high heat until lightly smoking.
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Now, assemble your burgers. Put 1/2 of the lettuce wedge on a plate and add a tomato slice and some pickles at the bottom. Top with a burger patty and spread some sauce over the top. Add on some onions and top with more sauce if desired. Top with the other 1/2 of the lettuce wedge to form a burger.
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With the griddle piping hot, place 4 chunks of beef on the griddle. Use an extra large metal spatula (or a grill press) to quickly press the patties out until they are paper-thin and wider than the hamburger buns by about 1 inch.
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Step 1: Divide the ground turkey into 8 even portions, about 2.5 oz each. Roll each portion into a ball. . Step 2: Whisk all of the sauce ingredients together in a small bowl, set aside. Step 3: Add your ground turkey balls to a griddle or cast iron skillet.
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How to Make Big Mac Chaffles. Heat up your dash mini waffle maker. In a small bowl mix the egg, garlic powder, and shredded cheddar cheese. Once the dash waffle maker is heated up add in half the chaffle mixture. Cook for 4 minutes and remove. Repeat this step with the chaffle mixture two more times.
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Hamburger Bun Recipe Instructions: Preheat the oven to 350 degrees. Heat cheese in the microwave for 1 1/2 minutes. Stir. If the cheese is not fully melted, add it back to the microwave for another 30 seconds. Add the garlic powder, onion powder, salt, baking powder, and almond flour. Add the egg.
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2. Season the beef with salt and pepper to taste and very roughly mix together. Divide the beef into 2 patties per serving, forming into balls.
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Spread the burger patties over the tortillas and season. Cook the patties. Heat a cast iron skillet and place the patties meat side down on the skillet. Cook for a few minutes, flip, add cheese, and cook for a few more minutes. Finish the Smashburger Tacos. Drizzle the Big Mac sauce over the burger, and add lettuce, onion, and pickles.
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Grate garlic with a grater. In a small mixing bowl, combine mayo, Sriracha, grated garlic, and set aside. Take about 1/4 lbs of the ground beef and roll it into 2-3 inch diameter meatballs. Repeat until you end up with 4 meatballs. Bring a large frying pan up to temp on medium high heat and place meatballs inside.
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The Smash Burger keto hidden menu is allows anyone to find low carb burgers, drinks and sides, but since the keto menu isn't publicly advertised, you must be able to read between the lines to see the keto options available. 9 However, once the hidden keto menu is found and understood, it allows you to see all 39 keto smash burger options so you can pick and choose between your ideal meal.
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Instructions. Roll the ground meat into two balls per portion. Heat a large frying pan with butter over medium-high heat. When hot, add the meatballs to the frying pan and press them down to into patties using a big spatula or a small plate. Preferably, try to make them as wide as your "tomato buns". Generously season the top of the burger with.
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Alaska Smash (14g) - Beef, Kenai, Mayo, Applewood Smoked Bacon, Fresh Jalapenos, Haystack Onions. Double Alaska Smash (15g) - Turkey (Double) patty with same condiments as Alaska Smash. All of the above-mentioned keto-friendly burgers are lettuce wrapped and not sandwiched in a traditional bun.
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STEP. 2. Form burger balls. Grab one portion of ground beef at a time and loosely form it into a ball. Do not firmly pack it into a ball. You want the strands to still be loose in order to yield the juiciest burger. Set aside on a flat surface or parchment paper. Repeat with other portions of hamburger meat.
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Peel the onion and cut in half. Cut each half in half again and slice very thinly. In a medium skillet over medium-low heat, melt the butter. Add the onions to the melted butter and saute until soft, golden, translucent, and fragrant. Stir occasionally to prevent burning along the edges.
