Smash Burger Recipe

Ingredients

• 1.5 lb ground beef (80/20 fat content; divide into 8 portions of about 3 oz each and roll into loose balls)
• salt (to taste)
• black pepper (to taste)
• garlic powder (optional; to taste)
• 4 slices medium cheddar cheese (Thick-sliced preferred)
• 0.333 cup mayonnaise (For the burger sauce)
• 1 tsp yellow mustard (For the burger sauce)
• butter (For buttering the cut sides of the buns; amount as needed)
• 4 brioche burger buns (The source used brioche buns)
• 2 cups iceberg lettuce (Remove wilted leaves and finely shred)
• 1 large tomato (Sliced; use 2 slices per burger)
• 0.5 red onion (Slice into thin rings)
• 2 dill pickles (Cut into 12 slices total; use 3 slices per burger)

Steps

1. 1

   Divide the cold ground beef into 8 even portions of about 3 oz each. Loosely roll each portion into a ball, taking care not to compact the meat. Cover and refrigerate while preparing the other ingredients; the meat may be prepared and refrigerated 1–2 days ahead. It must be cold when it reaches the griddle.

2. 2

   Stir the mayonnaise and yellow mustard together in a small bowl to make the burger sauce. Set aside.

3. 3

   Remove any wilted lettuce leaves, then finely shred the iceberg lettuce. Slice the tomato, red onion, and dill pickles so the toppings are ready for immediate assembly.

4. 4

   Heat a flat griddle or cast-iron skillet over medium heat. Butter the cut sides of the buns and place them butter-side down on the griddle. Toast until the buttered sides are golden brown, then transfer the buns to a rack or plate.

5. 5

   Increase the griddle to medium-high heat and allow it to become very hot. Place 2–4 chilled beef balls on the surface, leaving space between them.

6. 6

   Working quickly, place a square of parchment paper over each beef ball. Use a burger press or sturdy spatula to smash each ball firmly straight down into a very thin patty. Peel away and discard the parchment.

7. 7

   Season the tops of the patties with salt, black pepper, and optional garlic powder. Add about 1/2 teaspoon of burger sauce to each patty. Cook for about 2 minutes on the first side, until the bottoms and edges are deeply browned and caramelized and juices begin to appear on the surface.

8. 8

   Using a metal spatula held at about a 45-degree angle, scrape firmly underneath each patty so the browned crust stays attached. Flip the patties and cook for about 1 minute on the second side.

9. 9

   Place a slice of cheddar on half of the cooked patties. Top each cheese-covered patty with a second patty, then transfer the stacked burgers to a platter as the cheese melts. Repeat with the remaining patties.

10. 10

    Spread burger sauce on the bottom half of each toasted bun. Add 3 pickle slices, shredded lettuce, 2 tomato slices, and thinly sliced red onion.

11. 11

    Place one double patty stack on each dressed bun. Finish with the top bun and serve immediately while the patties are hot and the cheese is melted.

Notes

For the best crust, preheat the griddle thoroughly before adding the cold beef. Scrape under the patties with the spatula before flipping so the caramelized crust is not left behind. The assembled burgers are best served immediately.

Nutrition per serving

• main
• American
• burger
• beef
• quick
• griddled
• stovetop
• cheesy