Classic Smashed Burgers Recipe
March 22, 2019 0 Comments
Note: For best results, ask your butcher to freshly grind beef for you, or do it yourself at home. Patties can also be cooked one or two at a time using a smaller skillet.
- YIELD: makes 4 burgers
- ACTIVE TIME: 6 minutes
- TOTAL TIME: 10 minutes
- 1/2 teaspoon vegetable oil
- 16 to 20 ounces ground beef, divided into four 4-ounce portions (see note)
- Kosher salt and freshly ground black pepper
- Cheese slices if desired)
- Toppings and condiments as desired
- Four toasted burger buns
- 1.Add oil to a 12-inch stainless steel or cast iron skillet and wipe around with a paper towel. Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart. Season generously on all sides with salt and pepper.
- 2.Increase heat to high until skillet is smoking. Add pucks to skillet and using a firm, stiff metal spatula, press down on each one until they’re roughly 4 to 4 1/2-inches in diameter and 1/2-inch thick. It helps to use a second spatula to apply downward pressure to the first if you are having trouble smashing them hard enough.
- 3.Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.
- 4.Continue to cook until patties are cooked to desired doneness—about 30 seconds longer for medium rare. Top buns or patties as desired, transfer patties to buns, close burgers, and serve.