Recipe Background
You can never ever have too many burger recipes, so naturally, you need one that doesn't require a grill! Smash Burgers are just that — to ensure that when you're feeling the summertime blues, or you can't make it out to the grill, you can still experience the savory, serotonin-filled flavors! The juicy generously seasoned patty opts to be cooked in a skillet to achieve the brown, crusty goodness you were longing for. Placed on a golden-brown, crispy bun and topped with gooey cheese and all your favorite sweet and savory toppings, Smash Burgers will bring you joy, no matter the season!
You can never ever have too many burger recipes, so naturally, you need one that doesn't require a grill! Smash Burgers are just that — to ensure that when you're feeling the summertime blues, or you can't make it out to the grill, you can still experience the savory, serotonin-filled flavors! The juicy generously seasoned patty opts to be cooked in a skillet to achieve the brown, crusty goodness you were longing for. Placed on a golden-brown, crispy bun and topped with gooey cheese and all your favorite sweet and savory toppings, Smash Burgers will bring you joy, no matter the season!
Ingredients
- 1 1/4 pounds ground chuck or 80% lean ground beef
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 tablespoon vegetable oil
- 4 slices cheddar cheese
- 4 hamburger buns lightly toasted
- toppings of your choice, to taste, for serving
Directions
- In a large bowl, combine the beef, the pepper, the garlic, the onion, the ground mustard, and the Worcestershire sauce.
- Use your hands to mix the beef mixture until evenly combined.
- Still using your hands, form the beef mixture into 4 large meatballs, about 4 ounces each.
- Pat each of the meatballs into a 1-inch-thick disc and smooth out the edges.
- Refrigerate the patties, covered, for at least 15 minutes and up to 24 hours.
- Turn on the exhaust fan.
- Heat a 12-inch cast-iron skillet or nonstick skillet over medium-high heat.
- Transfer the patties from the refrigerator and season them all over with the salt.
- Coat the hot pan evenly with the oil.
- Place the patties on the skillet 1 at a time, immediately and firmly smashing each of them flat with a metal spatula until about 1/4-inch-thick.
- Let the patties cook until nicely browned and crusty on the bottom, about 2-3 minutes.
- Flip the burgers and top them with the cheese. Cook for 2 more minutes for medium-rare to medium burgers or 135-140 degrees F, or 3 more minutes for medium-well.
- Place the burgers on the buns.
- Serve with the toppings of your choice.
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