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Smash Burgers

Smash Burgers

cooking.nytimes.com
Smashburgers get their name from just that: smashing the meat onto a griddle using a metal spatula or burger press, resulting in a thin burger with seriously charred edges. Use ground beef that has a 20 percent fat content, roll the meat into balls, then chill for at least 30 minutes before cooking to keep the fat solid. The result? Juicy burgers with brown, crisp edges. Unlike a typical burger that you might throw on the grill, thinner smashburgers cook best on a griddle or cast-iron skillet. Smear some mayonnaise on the insides of the buns before toasting them; the fat leftover from the mayo should be just enough to slick up the griddle to cook the burgers, but you can use a touch of oil in between batches as needed. Top your burger how you like: Finely shredded lettuce, homemade pickles and thinly sliced red onion are enough to make this fast food staple feel fancy. A simple combination of mayo, ketchup, mustard, relish and vinegar creates the perfect sauce, but fry sauce would also hit the spot.
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  • Cooking:
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  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    Cut eight (5-inch) square pieces of parchment paper and set aside.

  2. Step 2

    Divide the ground beef into 8 equal balls. Place on a parchment paper-lined baking sheet. Cover and refrigerate until ready to use (preferably for at least 30 minutes and up to overnight).

  3. Step 3

    In a medium bowl, mix together 1/2 cup mayonnaise with the ketchup, relish, mustard and vinegar. Refrigerate sauce until ready to use.

  4. Step 4

    Heat a large cast-iron skillet or griddle over medium-high. Spread about 1 1/2 teaspoons mayonnaise onto the insides of each of the buns and toast the insides of the buns until golden, about 2 minutes. Set aside.

  5. Step 5

    Heat 1 teaspoon of oil in the skillet. Add 2 of the balls of meat and place a square of parchment over each ball. Using a burger press or large metal spatula, smash the burgers directly onto the skillet until about 1/4-inch thick. Remove and discard the pieces of parchment and season the burgers with salt and pepper.

  6. Step 6

    Cook the burgers, without pressing or fussing with them, until a nice crust has formed, about 2 minutes, then flip and season with more salt and pepper. Add a slice of cheese to the top of each burger and cook until the cheese has melted, about 2 minutes more. Stack the burgers on top of one another and place inside a bun. Add the reserved sauce to the inside of the bun and top the burger with pickles, lettuce and red onion. Top with the top of the bun. Repeat with the remaining ingredients to form 4 burgers.
NY Times
cooking.nytimes.com