Smashburger
Yields 8 mini, 4 large
Thea Van Herwaarden
Thea Van Herwaarden
Recipe - Coal Harbour
Smashburger
0
Servings4
0Ingredients
1 lb ground chuck 80/20
Pinch of salt and pepper
1 tablespoon vegetable oil
Brioche or potatoes buns (1 for each patty)
2 tablespoons unsalted butter
Cheese slices (1 for each full-sized patty or ½ for mini patty)
Iceberg lettuce
Tomato slices
Dill Pickles
Thinly sliced white or red onion
¼ cup mayonnaise
2 tablespoons ketchup
1 ½ tablespoon mustard
¾ tablespoon relish
Directions
- Heat cast-iron skillet on medium heat. Butter buns and toast on skillet. Set aside.
- Divide ground chuck into four 4 oz patties or eight 2 oz patties. Careful not to overwork the meat. Turn skillet to medium-high. Drizzle 1 tablespoon of vegetable oil on skillet. Season tops of divided ground chuck with salt just before placing on skillet.
- With a heavy-set flat spatula, flatten patty until about ½ inch thick. Ensure you flatten within the first 30 seconds. After, do not flatten or squish the patty. Cook for approximately 2 minutes or until you notice liquid surfacing on the top of the patty (fat rendering). Flip and add cheese. Cook until cheese is melted and remove from heat. Continue until all patties are completed.
For special sauce
Mix mayonnaise, ketchup, mustard, relish salt and pepper until well combined.
To assemble
Spread special sauce onto toasted brioche. Add onion, beef patty, lettuce, tomato and dill pickle. Enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Heat cast-iron skillet on medium heat. Butter buns and toast on skillet. Set aside.
- Divide ground chuck into four 4 oz patties or eight 2 oz patties. Careful not to overwork the meat. Turn skillet to medium-high. Drizzle 1 tablespoon of vegetable oil on skillet. Season tops of divided ground chuck with salt just before placing on skillet.
- With a heavy-set flat spatula, flatten patty until about ½ inch thick. Ensure you flatten within the first 30 seconds. After, do not flatten or squish the patty. Cook for approximately 2 minutes or until you notice liquid surfacing on the top of the patty (fat rendering). Flip and add cheese. Cook until cheese is melted and remove from heat. Continue until all patties are completed.
For special sauce
Mix mayonnaise, ketchup, mustard, relish salt and pepper until well combined.
To assemble
Spread special sauce onto toasted brioche. Add onion, beef patty, lettuce, tomato and dill pickle. Enjoy!
