#burger

Perfect smash burger technique. Patties: 2.5oz 80/20 ground chuck, room temp, loose balls. Griddle: cast iron or flat-top at 400°F+. Method: 1. Place ball on griddle, smash hard with spatula for 3 seconds (thin = crispy edges). 2. Season with salt/pepper. 3. Cook 2 minutes undisturbed for crust. 4. Flip, add American cheese. 5. Steam under lid 30 seconds. 6. Stack two patties. Bun: Martin's potato roll, toasted with butter. Toppings: pickles, onions, special sauce. Explain Maillard browning and lacy edges.

An incredibly delicious-looking gourmet cheeseburger, professional food photography style. A juicy, thick patty with melted cheddar cheese, fresh lettuce, ripe tomatoes, and crispy bacon, all in a toasted brioche bun. The burger is on a rustic wooden board next to a pile of golden french fries. Soft, studio lighting, shallow depth of field, macro shot, extremely detailed.