Smashed Burgers

Ingredients

• 2 tbsp mayonnaise
• 1 tbsp shallot (minced)
• 1.5 tsp dill pickles (finely chopped)
• 0.5 tsp pickle brine
• 1.5 tsp ketchup
• 0.125 tsp sugar
• 0.125 tsp black pepper (plus extra for seasoning patties)
• 2 hamburger buns (toasted if desired)
• 8 oz ground beef (80 percent lean)
• 0.25 tsp vegetable oil (divided)
• 0.25 tsp kosher salt (divided)
• 2 slice American cheese (about 2 ounces; Kraft Singles preferred)
• Bibb lettuce leaves
• tomato (thinly sliced)

Steps

1. 1

   For the Sauce: In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon minced shallot, 1½ teaspoons finely chopped dill pickles, ½ teaspoon pickle brine, 1½ teaspoons ketchup, ⅛ teaspoon sugar, and ⅛ teaspoon pepper.

2. 2

   Spread 1 tablespoon of the prepared sauce on each cut side of the 2 hamburger buns.

3. 3

   Divide 8 ounces ground beef into 4 equal pieces (2 ounces each). Form them into loose, rough balls, being careful not to compress the meat.

4. 4

   Place ¼ teaspoon vegetable oil in a 12-inch cast-iron or carbon-steel skillet. Use a paper towel to rub the oil into the bottom of the skillet, then reserve the paper towel.

5. 5

   Heat the skillet over medium-low heat for 5 minutes. While the skillet heats, wrap the bottom and sides of a small saucepan with a large sheet of aluminum foil, anchoring the foil on the rim. Place a large plate next to the cooktop.

6. 6

   Increase the heat to high. When the skillet begins to smoke, place 2 beef balls about 3 inches apart in the skillet.

7. 7

   Use the bottom of the prepared saucepan to firmly smash each ball until it is 4 to 4½ inches in diameter. Place the saucepan on the plate next to the cooktop.

8. 8

   Sprinkle the patties with ⅛ teaspoon salt and season with pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (the patties will stick to the skillet).

9. 9

   Use a thin metal spatula to loosen the patties from the skillet. Flip the patties and cook for 15 seconds.

10. 10

    Slide the skillet off the heat. Transfer 1 burger patty to each bun bottom and top each with 1 slice of American cheese.

11. 11

    Gently scrape any browned bits from the skillet, use tongs to wipe the surface with the reserved paper towel, and return the skillet to the heat.

12. 12

    Repeat the smashing and cooking process with the remaining 2 beef balls and the remaining ⅛ teaspoon kosher salt.

13. 13

    Place the second set of burgers on top of the cheese-topped patties already on the buns. Top with Bibb lettuce leaves and thinly sliced tomato. Cap with the prepared bun tops and serve immediately.

Notes

Do not use a stainless-steel or nonstick skillet; cast-iron or carbon-steel is required for proper sticking and crust formation. 80% lean beef is recommended; 90% lean will result in a dry burger. To serve four, double the ingredients but use the same amount of oil; keep the first batch warm in a 200°F oven on a wire rack.

Nutrition per serving

• main
• burger
• smashed burger
• dinner
• lunch
• cast iron
• fast food style