Smash Burger Recipe

Name: Smash Burger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1 pound 90% lean ground beef (or 85%, do not use leaner than 90%); ½ tablespoon Worcestershire sauce; ½ tablespoon extra-virgin olive oil (omit if using regular, not lean, ground beef); ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons canola oil (or other neutral oil such as grapeseed oil for cooking); 6 slices cheese (we love sharp cheddar); 3 medium-size whole grain or brioche buns (toasted if desired); Burger toppings of choice (mustard, ketchup, lettuce, tomato, red onion, etc.)

Prep 10 min Cook 10 min Serves 3 Source

Ingredients

1 pound 90% lean ground beef (or 85%, do not use leaner than 90%)
½ tablespoon Worcestershire sauce
½ tablespoon extra-virgin olive oil (omit if using regular, not lean, ground beef)
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil (or other neutral oil such as grapeseed oil for cooking)
6 slices cheese (we love sharp cheddar)
3 medium-size whole grain or brioche buns (toasted if desired)
Burger toppings of choice (mustard, ketchup, lettuce, tomato, red onion, etc.)

Steps

1
To prevent the burgers from sticking to the spatula, cut 6 squares of parchment paper that are about 5 inches wide (this is optional but does help).
2
Prepare the burger patties: In a large bowl, using a fork or your fingers, combine the beef, Worcestershire, olive oil, and black pepper. Be gentle and try not to compact the meat.
3
Shape into 6 evenly sized balls. Do not flatten into patties. Get out all of your condiments and anything else you want to serve with these, because they cook fast!
4
Turn on the exhaust fan if you have one (and if you don't, open a window; these get smoky). Heat a griddle (if you have one) or large cast-iron or similar large, heavy-bottomed skillet over medium-high heat for several minutes. Brush the burgers generously all over with the canola oil.
5
Once the pan is good and HOT (it needs to be hot or the burgers will overcook by the time they crisp), carefully place 3 of the beef balls in the pan, spacing them evenly. Immediately, lay a sheet of parchment over a burger, then with a super sturdy metal spatula or the back of a small pot, press down very firmly, moving the pressure in a circular motion to press the burgers evenly flat, until they form super thin patties (a scant ¼-inch thick; it feels weird how thin they are). Repeat with the remaining burgers in the pan.
6
Remove and discard parchment paper. Cook without disturbing until a deep golden crust forms on the bottom, the very edges start to look a little brown, and the patties easily release from the pan, 1 to 2 minutes (they should still look red on top).
7
Work your spatula under the burgers and flip—really dig under the crust to make sure it's not left behind on the skillet. Place 1 slice of cheese on top of each. Let cook on the other side, until the patties are cooked through and have a nice crust on both sides, about 1 minute more. Transfer to a large plate.
8
Place the remaining 3 burger balls in the skillet, then smash and repeat the cooking process, adding the remaining 3 slices of cheese after flipping. Once they are cooked, stack the second batch of patties directly on top of the first so that you have a double-stacked burger.
9
If you'd like to toast the buns, place them cut-sides down in the hot skillet and let toast a few minutes (or you can toast them in the oven, see note below). Assemble the burgers on the buns with your desired toppings.