Smash Burger
Thin, crispy-edged ground beef patty on a toasted bun with cheese and condiments. Meat is smashed flat on a hot griddle, creating lacy browned edges and a tender interior.
Ingredients
Method
Form cold ground beef into a loose 1 to 1.5 oz ball. Do not pack it tightly.
Lightly toast the bun cut-side down on a dry griddle or skillet until golden. Set aside.
Heat a griddle or cast-iron skillet over high heat until very hot and lightly oiled or dry.
Place the beef ball on the hot surface. Immediately press down hard and flat with a spatula, creating a thin patty about 4 inches across. Do not move it for 45–60 seconds, allowing a crispy crust to form.
Season the top side generously with salt and pepper.
Flip the patty and cook for 20–30 seconds more on the second side.
If using cheese, lay one slice over the cooked side and let it soften for 10–15 seconds, then remove from heat.
Spread mustard and ketchup (and mayonnaise if using) on the toasted bun.
Layer onion, lettuce, and tomato slices on the bottom bun if desired.
Place the patty and cheese on top of the vegetables. Add pickles if desired.
Crown with the top bun and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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