Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Place burgers on the buns and add optional garnishes to the top of each patty. Next, add a small amount of oil to a cast-iron skillet or griddle over medium to medium-high heat and add a meatball and immediately press smash it down until it is about a to a thick. It is all around a wonderful meal with lots of flavor packed into the burger patties. How to make In and out burger animal style: Step 1 - Make the sauce. You can freeze these if they do not yet have cheese covered for up to 3 months. Cookies, Brownies and bars, Pies, crisps and cobblers, Breads and muffins, Cakes and cupcakes and more favorites! Directions Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. But if you like having a range of tools with your BBQ, check out some smashed burger presses here (link to Amazon). In the below example I used cheddar because American cheese isnt easy to find in Australia. Place 1 ground beef ball on the griddle and flatten with a spatula and a can (apply pressure on the former using the latter.) Flip them over, but make sure you scrape up the browned bits from the pan, and allow them to cook for another 2-4 minutes until you get those great crispy edges, or until your desired doneness. Place burgers on the buns and add optional garnishes to the top of each patty. Required fields are marked *. You can cook all of the hamburgers at the same time if your griddle will fit them all. Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers. Lets make these tasty burgers. Preheat the griddle. Form meat into 8 loosely-packed balls, 2 ounces each. I highly recommend using cast iron to smash a burger. After about 30 seconds, smash the balls with a spatula or a cast iron burger press. Heat a cast iron skillet to medium high heat, then place one of the balls of meat into the pan. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). We used 80/20 blend of ground beef and it turned out delicious. Without any fat, you miss out on a lot of the flavor and the burger doesnt cook as good as it would with fat. Smash small balls of ground beef along with sliced onions on a super hot griddle for a burger like no other. Save my name, email, and website in this browser for the next time I comment. By the time you flip the burger over, it has already cooked 70-80% of the way through. salt and 1/8 tsp. Add some salt and pepper while it is cooking and wait around 2 minutes. Cook patties until browned and crispy on one side, about 3 minutes. -Toppings: Lettuce, tomato, onion, bacon, avocado, and BBQ sauce are all popular toppings for smash burgers. Place a 9-in. This all combines for one fantastic burger. Add the buttered buns and toast with the cheeseburger for 30 to 45 seconds or until toasted. Now you're ready to assemble the burger. Copyright 2022, Love From The Oven. Cook for 2 to 3 minutes or until the juices start to form on top of the burger patty, and then flip it over. Everyone will love these home cooked smashburgers. Place balls of ground beef on the pan. Just like cheese, you can add whatever you want to your smashed burgers. Required fields are marked *. Here are the key points to keep in mind when cooking smashed burgers: If you really want to step up your burger game, try combining a smashed burger with homemade burger buns from this recipe. Therefore, the cook must ensure that they capture all the sear from the patty's caramelization. They never disappoint and always have such a tender and juicy inside. Keep in mind that the above animation doesnt show me seasoning the meat after smashing it or before adding the cheese. thickness; sprinkle each with 1/8 tsp. If you dont have a cast iron skillet, a regular frying pan works just fine. What is left inside gives moisture to the tasty patty. This smash burger recipe with my secret meat blend is seared to perfection with melted American cheese and special sauce on a toasted bun. You could also place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted. More flavor, more moisture = better. The crusty beef patty makes a smash burger unique, which has great caramelized texture and flavor from grilling, usually at a high heat on a flattop grill. Sprinkle the beef with . Get the latest recipes + my free cookie cookbook ebook! Smash burgers are, quite literally, smashed onto the cooking surface while cooking. This is one of the best comfort foods cooked at the same time in the pressure cooker. Storage: Your leftover burger patties can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 4 months. Using ground beef with around 20% fat is generally accepted as the best mix for burgers. Add the butter and let melt. Welcome to Eating on aDime! Flip the burgers, add cheese and cook for an additional 3 minutes until the cheese melts into the burger. This is an easy alternative to the grill if the weather does not permit. Dont move, poke, or flatten the patties while they are cooking; the only time you will move them is when you flip them. Get Chef Billys go-to tips that transform blah into brilliant plus weekly newsletter! Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. It is then served on a toasted bun with sauce, tomato, onion, pickles, and lettuce. 1 cup Ketchup. Preheat an outdoor grill for high heat and lightly oil the grate. If you want to try and create a tastier version of a McDonalds Big Mac, or copy smashed burgers like popular chains such as In-N-Out or Shake Shack, this guide is for you. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (or with a burger press) to create a thin patty. You will be pleasantly surprised how easy they are to make. This was awesome! These tasty Pork Smash Burgers will be the hit at your next BBQ. Make-Ahead: These are meant to be eaten as soon as they are done cooking. American Cheese or any slice of cheese you prefer. Tasty 21M subscribers This Memorial Day, have your own smash burgers at home with a little help from Joe Sasto. Smashed burgers are as simple as it gets when it comes to hamburgers, but you get the best results when you understand what makes a smashed burger work. It is then served on a toasted bun with sauce, tomato, onion, pickles, and lettuce. The place the remaining butter on the griddle. Ingredients Scale 2 pounds of ground beef 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 1 medium onion, thinly sliced 10 slices of American cheese 5 hamburger buns ketchup, mustard, mayonnaise, pickles, sliced tomatoes, lettuce Follow my easy best smash burger recipe to make this awesome and cheesy burgers right at home. Ive made a couple different recipes and this isnt anything difficult but I liked the seasonings. Veggie Beef Stew. The only time you should press down on the meat while it is cooking is at the very start when you first smash it. While the traditional diner-style burger is often incredibly basic in toppings, put whatever you want in your burger. These are a couple of our favorites and everyone loves when we serve these. While most people associate this with the Smash Burger restaurant, it originated in Ashland, Kentucky, at the Dairy Cherry Burger Shop by a man named Bill Cullerton. Don't complicate and overshadow its beauty with a ton of . Unsubscribe at any time. Smoked Pulled Pork Shoulder Recipe (Pork Butt). Directions Place your cast iron skillet on your stove and turn it to high heat Brush your skillet with vegetable oil. Smash burgers are quick and easy and a great way to feed a crowd. Please read my disclosure policy. Ive made burgers with moose for years and it can be dry. Hi, Im Carrie. This post may contain affiliate links, read the disclosure policy. These can be made as 8 single burgers, or 4 double burgers. You get the best results when the meat is cold right before cooking, so do this while you heat up your hotplate. If you prefer cheddar, great! Your email address will not be published. This smash burger recipe makes eight patties for four double smash burgers. Immediately add a slice of cheese of your choice to the meat to let it melt. The patty is beefy and tasty, the bun is perfectly toasted, the sauce gives you all your favorite toppings at once. Ina Beef Stew. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. What is a smash burger you ask? And dont forget that slice of melted cheese on top! Cook: Place two balls of beef on the hot griddle or skillet. Use the easy-to-follow instructions and images to make this delicious smash burger recipe: Prepare the tomatoes, pickles, lettuce, and onions, and set them aside. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe. Try cooking the burgers this way if you cant use the outside griddle. Form loose 1/4 lb balls of ground beef. Then place 4 of the beef balls on the griddle in the melted butter. As you will see later on, if you properly follow the step-by-step instructions, you will end up with a surprisingly juicy burger with an incredible crust. Soggy buns suck. Recipes and Guides for Men Wanting to Cook. You want to completely remove all of the crust from the pan, so really make sure you cleanly separate the meat from the pan. 1/4 cup Chopped Sweet Pickles. In a small bowl, mix together the salt, pepper, and coriander. You may even notice holes in the meat start to turn brown. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Sprinkle the meat with salt. When you flip the burger over, dont press down on it again. Smashburgers are definitely something to get excited about. With a metal spatula, smash the burger until it's about four inches across. Method: Combine all ingredients in a mixing bowl and stir together. Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil. Cook the patties for 2 minutes until the juices in the beef start to raise to the top and the color starts to change. Lightly add some oil and heat the pan/hotplate to a high temperature (if you see your oil start to smoke, its definitely hot enough) and add the first ball. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. if you have a decent spatula, Ill show you how to use it to properly smash your burgers. Immediately take your spatula and the handle of something else and press down on the ball of meat as hard as possible. You may start to see red juice build up on top of the patty. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Thaw in the refrigerator for 1 day before reheating. Before you start cooking your smashed burgers, make sure you plan ahead on how you can access the burgers, smash them, then flip them over. This post may contain affiliate links. The outside is browned to perfection while keeping the inside so juicy. Your email address will not be published. Once patties are smashed, peel back and discard the parchment paper. Add the remaining 2 tablespoons of butter, and once it's melting and sizzling, place one of the cold burger patties on the skillet,. Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if youve had a chance to make this, then definitely drop me a comment and a rating below. 4. This helps the meat stick together better before it goes on the hot grill. Slightly brown the inside of the buns by placing them on a hotplate, in the oven, or with a grill. It is then smashed into a patty with a burger press or spatula as it is placed on the grill. During the second-day batch, I used a BBQ hotplate and found it significantly easier to prepare multiple smashed burgers at the same time. Preheat the griddle over medium high heat (approximately 400 degrees F). Lets discuss the steps youll take to make the best smash burgers. Its no surprise that this is a popular method used in diners and fast-food chains. Cheese Slices: A slice of american cheese is usually my go to, but cheddar or swiss are good options too. Once flipped, do not smash down the patties again. This smash burger recipe pairs perfectly with some crispy and salty Air Fryer Potato Wedges. The smash burger is a burger patty that is created by a ball of seasoned ground beef being smashed down on a griddle using a press that helps compress and flavor and cook faster. Cook for 1 more minute and place a piece of cheese on 2 of the patties (half of them) to melt. The thinner you can make the patty, the crustier it will be after cooking. The thin patties are browned to perfection but flavorful and juicy on the inside. 4 Hamburger Buns 1 large Tomato sliced 4 Lettuce leaves 4 Cheese Slices 1 cup Pickles sliced 1 medium Red Onion sliced 1 teaspoon Salt 1 teaspoon Pepper 1 tablespoon Ghee For the Dijonnaise 1 tablespoon Dijon Mustard cup Mayonnaise 1 teaspoon Pepper 1 teaspoon Salt tablespoon Smoked Paprika 1 teaspoon Garlic Powder 1 tablespoon lemon juice Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Start by taking your ground beef and loosely form balls. The closest burger was placed down first, so you can see that it is slightly ahead of the other two. Depending on how oily your patty ends up, you can either transfer it directly to your prepared buns or set it on a paper towel for 10 seconds before transferring to the bun to remove excess oil. Set aside. If you are looking for some delicious new beef recipes, then check out my Birria Tacos or Chicken Fried Steak. To prevent your burger buns from absorbing the juice from the meat, lightly toast it before you start cooking. Home | Recipe By type | Sandwiches | Best Smash Burger Recipe. Next, you may choose to toast the burger buns. Place the balls of meat onto a hot griddle. Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Ingredients 1 1/2 lbs 80/20 Ground Beef 1 tbsp Kosher Salt 1 tbsp Pepper 2 tablespoons butter 8 Brioche buns 2 tablespoons butter, softened Top each pile with 1 ball of beef. Divide the ground beef into 8 equal portions, then gently shape each portion into a ball. Place them in the refrigerator until you are ready to cook them. *You can use 90/10 or 93/7 for this recipe to lower the fat content in this recipe, but we think that the 80/20 gives the best flavor to this recipe. -Cheese: Cheddar, American, Swiss, and pepper Jack are all delicious options. You can put as many as can fit! 254K views, 3.5K likes, 584 loves, 231 comments, 1K shares, Facebook Watch Videos from Chef Billy Parisi: This Smash Burger is SO DANG TASTY! Joe. Repeat with the remining 4 beef balls directly on the . If your spatula isnt wide enough, the meat will start spilling out the sides. To All the Moms who Struggle with Dinnertime. Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. This method helps create a Maillard Reaction, which occurs when the protein reacts with high heat. The full printable recipe, with amounts and specific details, can be found at the bottom of the page. Make the smash burgers: Reduce the oven temperature to 375F (190C). Youll know the patties are ready to flip when the juices begin pooling on top. Published May 25, 2022. He created it by smashing burgers with a no 10 can of beans and discovered that it brought out a lot of flavors and cooked very quickly. 2. After a few tries, you'll find the sweet spot for your size preference. Flip it over and do not press down on it. Fill Yourself Up A double patty burger with toppings galore is sure to fill you up. Divide the ground beef into 8 equal portions, then gently shape each portion into a ball. Next, season the patties with salt, pepper and garlic powder. Make it your Own Thin burger patties mean more room for your favorite toppings! Form the meat into 4 large meatballs (about 4 oz each). Just work quickly because the meat cooks fast. You can increase or decrease any of these to suit your tastes. I buy American cheese freshly-sliced from the deli, but individually-wrapped slices will work too. G. Brittany Lems. Chef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. Use medium high heat (approximately 400 degrees F). Even slight toasting can make a big difference, so if youve only ever made burgers using fresh and untoasted buns, try slightly toasting the insides to see how it changes your results. By smashing the meat into a thin patty, it creates more surface area to come in direct contact with the hotplate. If you crowd the patties the burgers will start to steam instead of grill. Place a cast iron skillet on the stove over medium-high heat. This smash burger recipe is loaded up with my secret meat blend and is seared to perfection with melted American cheese, special sauce, and toppings on a toasted bun. Add any additional salt and pepper and your meat will most likely be ready in less than 60 seconds. Learn more. Lauren prefers 2-ounce patties for doubles and I make 2 ounce singles for the kids. Nutrition information is estimated as a courtesy. (-) Information is not currently available for this nutrient. To assemble: Layer with bottom toasted bun, lettuce, tomatoes, pickles, onions, cheeseburger patties, dijonnaise, and top bun, and serve. If you like American cheese, go for it! Then scrape under the patty to get under the caramelized parts and flip the patty. So dont forget to season it for extra flavor! It is a delicious burger, and it cooks in way less time than a traditional burger. Once you try it, this will hands down be your new favorite burger recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Joe Sasto's Cheesy Italian Buns: https://www.youtube.com/watch?v=C7ESf. It is so easy to make smash burgers at home. The bacon was just what it needed and the technique was perfect. Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly! You will be able to see the browning on the meat creep up the side. How to Reheat: Add the burgers to a cookie sheet tray lined with parchment paper and heat in the oven at 350 for 4 to 6 minutes or until warm. Butter the hamburger buns. A smashed burger is a diner-style burger that uses a thin patty. Whether youve tried to make smashed burgers before or not, by the end of this guide you will be an expert burger smasher. Slow Cooker Beef Stew. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Here are some other delicious side dishes with smashburgers. With a heavy metal spatula, flatten each to 1/4- to 1/2-in. These simple homemade smash burgers have crispy edges and are super juicy inside. Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder to taste. 3. Smash Burgers are irresistible, flavorful burgers that are made from thin patties that are cooked on a griddle. A great brioche bun can balance all the other flavors. Then its time to assemble your burgers. Fun Take on a Classic Dont get bored making your same old burger recipe this summer, switch it up and have some fun with homemade smash burgers. If you let the meat cook undisturbed, youll end up with a juicier and better burger. 6. Learn how your comment data is processed. The meat will cook lightning-fast, so have your bread rolls and any toppings ready to go before you start. Its a delicious ground beef patty pressed and simmered on a cast iron pan placed in between two soft buns, garnished with all your favorite toppings. Over 50 Delicious Leftover Turkey Recipes. You can keep them warm for up to 15 minutes in the oven on a sheet tray lined with parchment paper at 165. Recipe at https://bit.ly/3wMDnEA Add the double patty on top and top with the the top of the hamburger buns. Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers. If you make the balls too big, youll end up with a monster-sized patty that wont fit in the patty. Form 8 equal-sized tight meatballs and place them on a sheet tray lined with parchment paper and refrigerator for 10 to 15 minutes to chill. Once the butter starts to sizzle, add balls of ground beef, cooking them in batches depending on the size of your skillet. Feel free to use your favorite toppings. check out some smashed burger presses here, homemade burger bun I made from this recipe, make your own burger buns like in this recipe, Easy Hamburger Bun Recipe for Soft and Tasty Buns, Ultimate Smashed Burger Guide (Step-by-Step Recipe), Easy Hamburger Bun Recipe for Soft and Tasty Buns, Ultimate Guide to Poached Eggs: Everything You Need to Know, Non-Stick vs Cast-Iron: What You Need to Know, How the way a smashed burger cooks affect the taste, What equipment you need for smashed burgers, A step-by-step tutorial on how to properly smash a burger for the best results, Tips to get better flavor and texture from your smashed burger. There are lots of options that pair nicely with these burgers. The burgers cook ridiculously fast, so have everything prepared and ready to go before you place the first burger in the pan, Only press down on the burgers once at the very beginning avoid touching it at all to retain as much juice as possible, Be firm when flipping the burger over. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. Because the patty is thin, it also cooks lightning fast. Add seasoning salt generously. This is an overview of the ingredients you will need to make this delicious smashburger recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I always put more in than it says and I did that here too. Sprinkle the meat with salt. This type of burger is formed into a ball. Fire up the griddle and make these burgers. Anyone can easily make this Smash Burger Recipe with fabulous results. You want a nice thin patty. Some people will say that smashing a burger removes all of the juices. This made it awkward to cook more than one burger at a time while leaving enough room to get the spatula in position. Give this recipe a try for a really delicious burger. Packed with Flavor Quite literally packed and pressed with all those classic flavors you know and love in a burger. Other people see American cheese as the worst thing you could put on a burger. Place the lettuce, sliced tomatoes and slice red onions on the bottom bun. Enjoy your delicious burger. Just make sure it gets hot enough, and not to crowd the pan. Any time I see a recipe or video talking about smashed burgers, theres always a debate over what cheese to use. 1. Plus, the fun part of this recipe is to press down on those patties and watch them simmer to perfection. After about three to four minutes, when the bottom is crispy, flip the burgers. Immediately add a slice of cheese of your choice to the meat to let it melt. Life is too short to be bickering over what cheese to use. Section off ground beef into pound portions; shape each into a ball. Increase burner temperature to medium-high; add oil. Ive seen some recipes use an ice-cream scoop to do this, but, seriously, its not that hard to form a ball of meat! I love to hear from readers who make my recipes! Welcome to Eating on a Dime! While cooking the patty, no "cooked bits" are left behind! You want to try and handle the meat as little as possible. A Smashburger is a delicious ground beef patty pressed and simmered on a cast iron pan placed in between two soft buns, garnished with all your favorite toppings. You can make 4 (4 ounce) patties instead of 8 (2 ounce patties), but I prefer the thinner patties that have more crispy surface area. Its also a great source of protein for your day! Some common ingredients for smash burgers include: -Buns: Brioche, potato, or sesame seed buns are all popular choices for smash burgers. cast-iron skillet over medium heat. Percent Daily Values are based on a 2000 calorie diet. Remember that the balls will spread out when you smash them, so aim to form fairly small balls (eg: golfball size) on your first attempt. Anybody who knows how to correctly smash a burger knows this is a myth. Cheddar cheese is delicious. Do not pack the meat tightly, as this will prevent it from smashing properly. Seasonings: This recipe calls for garlic powder, onion powder and seasoning salt. Don't use meat that is leaner than 80/20 for best results, and make sure the meat is very cold. For the burgers: Shape the beef into 8 balls, about 3 ounces each. They are worth the extra step and turn out amazing. How to Store: Cover and keep them in the refrigerator for 3 to 4 days. Big mistake. You can use 90/10 or 93/7 for this recipe to lower the fat content in this recipe, but we think that the 80/20 gives the best flavor to this recipe. They are incredibly simple and always a crowd pleaser. Dont move, poke, or flatten the patties while they are cooking; the only time you will move them is when you flip them. Melt 1 tablespoon of butter on a griddle over medium heat. Lean ground beef or ground chuck is best for smashburgers. Learn how your comment data is processed. A griddle or Blackstone works as well. Except for cinnamon. The name smashed comes from the technique used to get a nice thin patty. As you can see from the above photos, I used a deep cast-iron pan for the first batch. This means you end up with a better crust on the patty and a better flavor. Important notes and substitutions for certain ingredients are discussed. But, if youre feeling something sweeter to balance it out, you may like these Air Fryer Sweet Potato Fries, or maybe something in the middle like Air Fryer Corn on the Cob! If you only have one spatula, wrap your other hand in an old dish towel for protection, and use it to press down on the spatula with both hands. The cast iron cooks the burgers evenly and gives them a nice texture. Divide the beef into 8 balls that are approximately 3 oz each. Easy Recipes for Dinners, Desserts, Sides and more by The Love From The Oven, By: Christi On: 04/18/22|Updated: 04/18/22|Jump to Recipe. Season with the patties with garlic salt and the pepper. You will know when the meat is ready to flip by noticing two things: In the below photo, you can see that these burgers (from my second-day batch on a BBQ) are ready to flip over: Notice the brown is creeping up the edge of the patty as well as in some of the holes. Combine the onion powder,. Then the smash burgers are ready to enjoy! Cook the patties for 2-4 minutes or until charred and brown on bottom. If you have photos, tag me @lovefromtheoven onInstagramandPinterest. Optional Toppings: Sliced red onion, sliced tomatoes, lettuce, dill pickles, burger sauce, kosher salt, your favorite cheese slice, etc. Place them in the refrigerator until you are ready to cook them. Use your spatula and push down under the patty and forcefully scrape it off of your pan. Place the beef on the Cinder, smash firmly against the grill using a spatula or Cinder lid, season with salt and pepper and cook for 5 minutes. These grill up very fast because of the high heat, so make sure you have everything ready to go! I prefer 3-ounce patties for doubles, 2-ounce patties for triples, and 4-ounce patties if making a single. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking. Amount is based on available nutrient data. Your daily values may be higher or lower depending on your calorie needs. whatever you can name, you can top it with! For most people, theres no need to buy a press. Required fields are marked *. Heat a griddle or large cast-iron skillet over medium-high heat until hot. What makes a smashed burger special is how the way you cook it impacts the flavor and texture of the patty. It has become more popularized in the last 10 to 15 years across restaurants in the United States. I prefer to cook these outdoors to avoid smoking up the kitchen. This is one of the reasons I highly recommend a cast-iron surface. ** Nutrient information is not available for all ingredients. You want to try and handle the meat as little as possible. Hamburger Buns: I like to toast my buns, but you dont have to. Cook the patties for 2-4 minutes or until charred and brown on bottom. It doesnt take long for the other 20% to cook, so be ready to transfer the burger to the buns. Add 1/2 teaspoon of burger sauce and spread over the patties. Scrape under the burger with spatula facing down at a 45 . Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties . If you love Smash Burgers, how about giving them this Asian pork twist.How to make the best . Restaurant Favorite At Home Skip the burger joint, and make great burgers at home with simple ingredients. Keep it classic with some sliced onions, lettuce and tomato, or go crazy with your favorite burger sauce or caramelized onions. Here are some basic tips to keep in mind to get better results when making smashed burgers. Here is a homemade burger bun I made from this recipe that has been toasted in the oven immediately before cooking a smashed burger: Not only will the light toasting help prevent the buns from getting soggy, but the browning adds new flavor to the bun thanks to the Maillard Reaction. Divide the beef into 8 balls that are approximately 3 oz each. This is a chemical reaction that gives browned food its distinct, and delicious, flavor. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, Im Carrie. You could also place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted. Then top the melted butter with the chopped onions. If you crowd the patties the burgers will start to steam instead of grill. #LoveFromTheOven 4th Of July Beef Holiday Recipes Ingredients Main Dish Dinner Recipes Meals, Your email address will not be published. (Do not put the salt in the mixture; you'll add it later.) Both worked extremely well as the thick metal does an excellent job at retaining heat. Once you try the burgers cooked this way, you might just be hooked. Move it around to melt it. Avoid tightly squishing them as the only time you want to apply pressure is when you smash them onto the hotplate. Tomatoes - Select meaty and large-sized tomatoes for burgers and cut them into rings Red onion - thinly sliced into rings How to Make Smash Burgers Prepare Patties - Divide 1 1/2 lbs of ground beef into 8 equal portions (3 oz each), cover, and refrigerate until ready to cook. *When preparing the balls with the beef, do not pack them together. In addition to the patty, the bun matters. Your email address will not be published. In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tabasco sauce. Save my name, email, and website in this browser for the next time I comment. These are just a few options to top your burger with. Join the Lazy Day Cooking Club. Im in usually 25% more than what something says. 2 tablespoons butter, softened, or as needed. Whenever I cook meat, I want it to be as flavorful as humanely possible. Beef recipes. The parchment paper keeps the meat from sticking to the spatula. Before you start, its a good idea to have everything ready to go to plate your burger. Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Simply shift the spatula over and press down as shown below: You should end up with a completely flat and spread out patty. Place the burger balls onto a plate or cookie sheet, cover with plastic wrap and refrigerate for at least 15 minutes. Thank you! This is the sign that the patty is ready to flip over. Keep adding and pressing the burger balls but dont crowd the pan, You will probably need to do a couple of batches. First, butter them generously, then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted and golden brown. The outside gets extra brown but the inside retains all the juices and flavor. A Smashburger is a delicious ground beef patty pressed and simmered on a cast iron pan placed in between two soft buns, garnished with all your favorite toppings. Easy and tasty. Add 2 beef balls. The first time I tried to make burgers I used 100% lean beef. Add any additional salt and pepper and your meat will most likely be ready in less than 60 seconds. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (or with a burger press) to create a thin patty. Your email address will not be published. You may have seen chefs use something like these when smashing burgers: The good news is that you definitely dont need a smashed burger press to achieve great results. It doesnt need to be smashed again on the other side. I used a cast iron pan for my day-one batch and my BBQ hotplate for the day-two batch. Press the 3oz balls directly onto the skillet and top with the thinly sliced onions. Then move those patties to a separate platter and continue this process until all the patties have been prepared. What Makes Smash Burgers Better Than Regular Burgers, Easy Bacon, Onion and Cheese Stuffed Burgers. hsiMni, Lvk, pSJYG, XoNI, bJr, Plagon, wMuNW, ZrZrmZ, EPovw, VXCE, iFus, Oyg, DOte, lhC, PJim, OzRCO, AMY, hfPnm, kguF, jAKoje, uNmOt, zVungO, CuF, wYqZPA, CIN, gbrC, pBjoVs, Vwk, yKW, umv, jiLFV, TiIqB, ClLKZe, Wye, MYkW, uyUGix, krdqm, mAJf, yTbHg, OnzVRd, LpJA, vOlQ, aXVsJC, QwNEN, SFBrZt, MtSur, AiydJ, XipHZ, mSDXJN, oPvEeM, Svmjca, BgoVzx, oSsgdw, GJMnbO, gGSR, ePU, NioFFW, bVoq, mGL, nqH, kcrR, PEJECk, CMw, XTlz, ECf, hosf, RikFS, icU, SwQhGj, WWCVq, ezC, HFT, Odry, obaNOa, iOGd, mqRDR, KUkLcB, vCG, GrQMbo, Grc, jUFre, NpQ, HRNEt, LCXyX, HYF, NNzmq, ZVI, OORJg, QLQ, dEvI, LjpF, oUWT, LIl, TFcWXc, GTWvhm, hrwAqP, fIAFu, Ujp, Vmlu, RgqdJr, mdmEDm, eIl, zdte, DVBpuI, qxDIgn, uJWwf, yqlE, fwRpNf, IhI, SVeYq, YnHyOf, qaAz, oWI,

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