Smash Burgers at home
- Yield 4
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
Smash Burgers at home is a beef recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound ground beef (80/20 for best flavor and juiciness)
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- fine sea salt and freshly-ground black pepper
- 4 slices American cheese (or your favorite melt-friendly cheese)
- 4 burger buns, buttered and toasted
- toppings: crisp lettuce leaves, pickles, thinly-sliced onions, tomato slices, etc.
- 1/2 cup mayo
- 1 tablespoon each: Dijon mustard, ketchup, pickle juice
- 1/2 teaspoon smoked paprika
Method
Prep the beef. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Move to the refrigerator until just before cooking.
Warm a cast iron skillet or flat-top griddle over medium-a hot burner until very hot — you want instant sizzle when the meat hits the surface.
Smash the burgers. Salt the top of each beef ball with salt and pepper. Set 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Lift the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned an
Flip and add cheese. Take a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Leave for another 45–60 seconds until cheese is melted and the burger is cooked through.
Assemble & serve. Set patties on toasted buns, add your favorite toppings, and serve while it is hot while nice and hot.
