{"id":45,"date":"2026-10-22T20:27:16","date_gmt":"2026-10-22T20:27:16","guid":{"rendered":"https:\/\/elementor.ltheme.com\/lt-fazburger\/how-we-smash-a-patty-and-why-it-is-thin\/"},"modified":"2026-10-22T20:27:16","modified_gmt":"2026-10-22T20:27:16","slug":"how-we-smash-a-patty-and-why-it-is-thin","status":"publish","type":"post","link":"https:\/\/elementor.ltheme.com\/lt-fazburger\/how-we-smash-a-patty-and-why-it-is-thin\/","title":{"rendered":"How we smash a patty, and why it is thin"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Every burger starts as a 90 gram ball of chuck and brisket, ground that morning (sample note).<\/p>\n\n\n<p class=\"wp-block-paragraph\">It goes onto a plate at about 230 degrees and is pressed flat with a heavy spatula in the first ten seconds. The thin patty browns all over, which is where the flavour and the lacy edges come from.<\/p>\n\n\n<p class=\"wp-block-paragraph\">After a minute and a half it is flipped, cheese goes on, and it is in the bun thirty seconds later. That is why we cook to order and never ahead.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>A ball of fresh beef, a very hot plate and ten seconds of pressure: where the crispy edges come from (sample).<\/p>\n","protected":false},"author":1,"featured_media":15,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-the-grill"],"_links":{"self":[{"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":0,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/media\/15"}],"wp:attachment":[{"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-fazburger\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}