Smash Burger
51626kcal
Method
- Separate 1 pound of ground beef into four equal portions.
- Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook.
- When it's go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
- When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.
- Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. Keep the spatula on the burger as it cooks.
- When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. If you try to just push it up, the movement could break the patty.
- Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.
- When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack.
- Wipe the pan down with a paper towel and cook the remaining patties.
- While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.
- Toast the buns buttered side up in the oven for a few minutes until golden.
- Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don't forget to say "I cook. You clean." as you get showered with compliments! #Trust
Nutrition
Calories 51626kcal | Carbohydrates 238g | Protein 2448g | Fat 3655g | Sodium 45320mg | Fiber 14g
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Tips For A Great Smash Burger:
1. Chill your beef. Cold burgers have solidified fat. That means more fat stays in the patty as it cooks, producing a crispy brown exterior with a juicy interior.
2. Salt your burgers when you're ready to cook them. Salt denatures the proteins in ground beef very quickly, and it only takes minutes to transform the patty into a dry, rubbery, meatloaf-like texture.
3. Use a cast iron or heavy-bottomed stainless steel pan which holds heat when a cold patty hits it. Do not use a non-stick pan; you should never heat non-stick to high temperatures.
4. Use the biggest, heaviest spatula you have to smash your burger. If you need more leverage, place a tall, thick, heavy glass lip-side down on the spatula and place your palm on its bottom to smash down even more.
5. To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160F.
What type of bun to use:
What's a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf! How To Store Smash Burgers:
You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you'd rather freeze the burgers, don't cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.
What's a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf! How To Store Smash Burgers:
You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you'd rather freeze the burgers, don't cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.