The phrase references specific cooking instructions for creating a type of hamburger. This method involves pressing ground beef very thinly onto a flat, heated surface, typically a Blackstone griddle, to maximize the Maillard reaction and create a flavorful crust. Recipes detailing ingredient amounts, preparation steps, and cooking times are encompassed within the term. An example would be a list specifying the quantity of ground beef, type of cheese, and cooking duration required to produce this particular style of burger on the designated appliance.
Following specific instructions yields burgers with a distinctive texture and taste. The high heat and thinness of the patty result in a deeply browned exterior while maintaining a juicy interior. Historically, this technique emerged as a way to increase the surface area of the meat in contact with the cooking surface, optimizing flavor development. The benefit lies in achieving restaurant-quality results at home, consistently delivering a flavorful and satisfying burger.
