Smash Burger

Zutaten

• 2 pounds 80/20 ground beef

• 4 finely minced strips of bacon

• 2 teaspoons Worcestershire sauce

• 2 teaspoons sea salt

• ½ teaspoon ground black pepper

• ½ teaspoon paprika

• dash of Tabasco sauce

• 2 tablespoons oil

• 8 American cheese slices

• 4 leaves of green leaf lettuce

• 2 thinly sliced Roma tomatoes

• 1 peeled and thinly sliced red onion

• 2 thinly sliced dill pickles

• 4 toasted brioche burger buns

• dijonnaise sauce

Anweisungen

1 In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tak

2 Create 8 equal size meat balls and place them on a sheet tray lined with parchment paper ar place in the refrigerator for 10 to 15 minutes.

3 Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil.

4 Add the burger meat balls to the hot surface and immediately press down using a burger pr for 2 to 3 minutes or until juices start to appear on the top of the uncooked side of the burger

5 flip the burger over and immediately add on the cheese and cook for one to two minutes or until cooked through and the cheese is melted

Notizen

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm for up to 15 minutes in the oven on a sheet tray lined with parchment paper at 165.

How to Store: Cover and keep in the refrigerator for 3 to 4 days. You can freeze these if they do not yet have cheese on them covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Add the burgers to a cookie sheet tray lined with parchment paper and heat in the oven at 350* for 4 to 6 minutes or until warm.

If you do not like bacon, feel free to not add it to the burger mix.

You can for sure use any type of bun that suits your taste best.

If you do not have a cast-iron skillet or griddle, you can use a non-stick pan.

For options to smash the burger you can achieve it by pressing it down with a spatula, parchment paper, or a burger press. See video.

I like to toast the buns on the griddle as soon as I flip the burgers and add the cheese. You can use melted butter to help toast or just the rendered meat fat in the pan or griddle.