Name: Smashburger
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the copycat smash sauce -; 1/4 cup mayonnaise -; 1 tablespoon Dijon mustard -; 2 teaspoons pickle juice -; 1 tablespoon diced pickle -; For the burger seasoning mix -; 1 tablespoon kosher salt -; 1 tablespoon black pepper -; 1 teaspoon seasoned salt -; For the smashburger -; 1 pound 80/20 ground chuck -; 4 potato hamburger buns -; 2 tablespoons butter, divided -; For the toppings -; 1/2 head green leaf lettuce, washed and dried -; 1 medium tomato, sliced -; 1/2 red onion, sliced -; 6 slices American cheese -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smashburger

1. For the copycat smash sauce -

2. 1/4 cup mayonnaise -

3. 1 tablespoon Dijon mustard -

4. 2 teaspoons pickle juice -

5. 1 tablespoon diced pickle -

6. For the burger seasoning mix -

7. 1 tablespoon kosher salt -

8. 1 tablespoon black pepper -

9. 1 teaspoon seasoned salt -

10. For the smashburger -

11. 1 pound 80/20 ground chuck -

12. 4 potato hamburger buns -

13. 2 tablespoons butter, divided -

14. For the toppings -

15. 1/2 head green leaf lettuce, washed and dried -

16. 1 medium tomato, sliced -

17. 1/2 red onion, sliced -

18. 6 slices American cheese -

How to cook deliciously - Smashburger

1. Stage

Make the copycat smash sauce: In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you’re ready to assemble your burgers.

2. Stage

Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.

3. Stage

Prepare the burgers: Loosely divide the ground beef into four even balls. Season the balls of beef with a 1/8 teaspoon burger seasoning mix. Don’t worry about completely covering them. You can add more seasoning when they are cooking.

4. Stage

Cook the smashburgers: Wrap a heavy skillet (cast iron works well) with some foil, you will use this to smash the burgers. I use a smaller 8-inch cast iron skillet, but any smaller size will work. Turn on the fan over the stove and open a window to help with air flow. In a large skillet or griddle (I do not recommend using non-stick) set over medium-high heat add one tablespoon of butter. Once the butter has melted, add the beef balls. Place the foil wrapped skillet or a spatula over the beef balls and smash them into flat disks. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Repeat until all the burgers are smashed.

5. Stage

Season burgers with more mix and continue to cook: Season the smashburgers with another 1/8 teaspoon burger seasoning mix. Allow them to continue to cook for about 90 seconds until the juices start to bubble from the burger. Use a sturdy metal spatula to flip the burgers, being sure to scrap up any caramelization.

6. Stage

Add cheese to the burgers: After you’ve flipped the burgers, add cheese (I like 1 1/2 slices per burger) and continue to cook for 2 to 3 minutes, until burgers are cooked to desired doneness, usually medium. The burger is so thin that there’s no need to check temperature. It will be done if the burger has a good caramelization on the outside. You can continue to cook for another 30 seconds if you want a very well done burger.

7. Stage

Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

8. Stage

Build and serve the smashburgers: Build a smashburger by adding some sauce, approximately 1 tablespoon, to the bottom of the burger bun. Add lettuce over the top of the sauce, then add a smashburger, and finally top with sliced red onion and tomato. Continue until all smashburgers are assembled. Serve immediately with fries and a cold drink. Did you love this recipe? Let us know with a rating and review!