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| recipes:smashed_burgers [2021/11/02 17:36] – jmarcos | recipes:smashed_burgers [2023/09/04 12:05] (current) – jmarcos | ||
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| - | |**Preheat: | + | |**Preheat: |
| - | |**Prep: | + | |**Prep: |
| ====== Ingredients ====== | ====== Ingredients ====== | ||
| - | SAUCE | + | Sauce |
| * 2 tablespoons mayonnaise | * 2 tablespoons mayonnaise | ||
| * 1 tablespoon minced shallot | * 1 tablespoon minced shallot | ||
| - | * 1½ teaspoons finely chopped dill pickles | + | * 1 ½ teaspoons finely chopped dill pickles |
| - | * 1½ teaspoons ketchup | + | * Plus ½ teaspoon brine |
| + | * 1 ½ teaspoons ketchup | ||
| * ⅛ teaspoon sugar | * ⅛ teaspoon sugar | ||
| * ⅛ teaspoon pepper | * ⅛ teaspoon pepper | ||
| - | BURGERS | + | Burgers |
| * 2 hamburger buns, toasted if desired | * 2 hamburger buns, toasted if desired | ||
| * 8 ounces (80 percent lean) ground beef | * 8 ounces (80 percent lean) ground beef | ||
| * ¼ teaspoon vegetable oil | * ¼ teaspoon vegetable oil | ||
| * ¼ teaspoon kosher salt, divided | * ¼ teaspoon kosher salt, divided | ||
| - | * 2 slices American cheese (2 ounces) | + | |
| - | * Bibb lettuce leaves | + | |
| - | * Thinly sliced tomato | + | |
| ====== Directions ====== | ====== Directions ====== | ||
| + | FOR THE SAUCE: | ||
| + | - Stir all ingredients together in bowl. | ||
| - | - FOR THE SAUCE: Stir all ingredients together in bowl. | + | FOR THE BURGERS: |
| - | - FOR THE BURGERS: | + | - Spread 1 tablespoon sauce on cut side of each bun top. Divide beef into 4 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in 12-inch cast-iron or carbon-steel skillet. Use paper towel to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes. While skillet heats, wrap bottom and sides of small saucepan with large sheet of aluminum foil, anchoring foil on rim, and place large plate next to cooktop. |
| - Increase heat to high. When skillet begins to smoke, place 2 balls about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 to 4½ inches in diameter. Place saucepan on plate next to cooktop. Sprinkle patties with ⅛ teaspoon salt and season with pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet). Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese. Top with lettuce and tomato. Cap with prepared bun tops. Serve immediately. | - Increase heat to high. When skillet begins to smoke, place 2 balls about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 to 4½ inches in diameter. Place saucepan on plate next to cooktop. Sprinkle patties with ⅛ teaspoon salt and season with pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet). Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese. Top with lettuce and tomato. Cap with prepared bun tops. Serve immediately. | ||
| ====== Notes ====== | ====== Notes ====== | ||
| + | - Do not use a stainless-steel or nonstick skillet here. | ||
| + | - You can use 85 percent lean ground beef, but 90 percent lean will produce a dry burger. | ||
| + | - Open a window or turn on your exhaust fan before cooking. | ||
| + | - Be assertive when pressing the patties. | ||
| + | - We strongly prefer Kraft Singles here for their meltability. | ||
| + | - To serve four, double the ingredients for the sauce and burgers and use the same amount of oil; once the burgers are cooked, transfer them to a wire rack set in a rimmed baking sheet, adding cheese to the first four burgers, and keep warm in a 200-degree oven. Place on buns right before serving. | ||
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