The Secret Behind How Skinny Louie Achieves that Perfect Crust on the Burger🍔🔥

Hinzugefügt: 2026-06-04

[00:00:00]You guys smash the burgers a little bit different. You guys really smash the burgers. It's almost like transparent or so.

[00:00:05]>> Not that far.

[00:00:06]>> But you do have your little pockets of crust.

[00:00:08]>> So with that technique, you create the Maillard reaction that gives this extra flavor to the meat due to the temperature of the cold meat and the hot plancha. And I think that crust gives like a a big recognition on on this new product that has been in the market for long with like Shake Shack that's smash, but they have like a different smasher that doesn't let them go that deep. But we don't go super deep neither.

[00:00:30]>> good quarter inch.

[00:00:31]>> Yeah. We go a little bit further than Shake Shack, but not that far into a super paper thin, you know, crust.

[00:00:37]>> stack them, so it's all right.

[00:00:39]A day in Miami. Watch full episodes on YouTube and subscribe.