As I found out in another post, smashing a burger as thin as possible provides a delicious burger that doesn’t require firing up the grill.
After making them a few times I’ve found they require a little extra effort in clean up afterwards. 100% worth it. Anything that helps reduce that is appreciated though. Enter the splatter screen. I am not sure how the counters, and forearms, in our kitchen survived without one of these. If you cook on the stove, having one of these nearby is very handy.
Another thing I’ve discovered that takes more effort is cooking them on a stainless steel surface as opposed to a non-stick surface. The stainless steel surface seemed to give the patties a bit more browning and increased flavor. Again, a little more clean up effort but 100% worth it.
I decided to eat mine without the homemade buns this time and go old-school low-carb on it. As always, a proper foundation is a must! A chance to use one of the tomatoes out of the garden is great too. 
I won’t tell you how many I ate only that I enjoyed every one of them. I’d also tell you that bun-less burgers are, or should be, a mainstay of low-carb diets. Whether you eat them in a bowl or wrapped in lettuce they’re just very hard to beat. Whether you are using a single squirt of mustard, piling lettuce, avocado, onion, or more; the humble hamburger patty offers plenty of variety in flavor offerings.
This article was first published on July 28, 2015 and was recovered using AI and web.archive.org.
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