Main Dishes
Smash Burger
Description
This Smash Burger Recipe gives you restaurant-style burgers at home, with the perfect sear, juicy meat, and ALL the flavor. Double-up these patties on buns with your favorite toppings and dig in!
Ingredients
- 1 pound 90% lean ground beef or 85%, do not use leaner than 90%
- ½ tablespoon Worcestershire sauce
- ½ tablespoon extra-virgin olive oil omit if using regular, not lean, ground beef
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil or other neutral oil such as grapeseed oil for cooking
- 6 slices cheese we love sharp cheddar
- 3 medium-size whole grain or brioche buns toasted if desired
- Burger toppings of choice mustard, ketchup, lettuce, tomato, red onion, etc.
Directions
- To prevent the burgers from sticking to the spatula, cut 6 squares of parchment paper that are about 5 inches wide (this is optional but does help).
- Prepare the burger patties: In a large bowl, using a fork or your fingers, combine the beef, Worcestershire, olive oil, and black pepper. Be gentle and try not to compact the meat.
- Shape into 6 evenly sized balls. Do not flatten into patties. Get out all of your condiments and anything else you want to serve with these, because they cook fast!
- Turn on the exhaust fan if you have one (and if you don't, open a window; these get smoky). Heat a griddle (if you have one) or large cast-iron or similar large, heavy-bottomed skillet over medium-high heat for several minutes. Brush the burgers generously all over with the canola oil.
- Once the pan is good and HOT (it needs to be hot or the burgers will overcook by the time they crisp), carefully place 3 of the beef balls in the pan, spacing them evenly. Immediately, lay a sheet of parchment over a burger, then with a super sturdy metal spatula or the back of a small pot, press down very firmly, moving the pressure in a circular motion to press the burgers evenly flat, until they form super thin patties (a scant ¼-inch thick; it feels weird how thin they are). Repeat with the remaining burgers in the pan.
- Remove and discard parchment paper. Cook without disturbing until a deep golden crust forms on the bottom, the very edges start to look a little brown, and the patties easily release from the pan, 1 to 2 minutes (they should still look red on top).
- Work your spatula under the burgers and flip—really dig under the crust to make sure it’s not left behind on the skillet. Place 1 slice of cheese on top of each. Let cook on the other side, until the patties are cooked through and have a nice crust on both sides, about 1 minute more. Transfer to a large plate.
- Place the remaining 3 burger balls in the skillet, then smash and repeat the cooking process, adding the remaining 3 slices of cheese after flipping. Once they are cooked, stack the second batch of patties directly on top of the first so that you have a double-stacked burger.
- If you’d like to toast the buns, place them cut-sides down in the hot skillet and let toast a few minutes (or you can toast them in the oven, see note below). Assemble the burgers on the buns with your desired toppings
