SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE
Smash burgers are an iconic staple of American diners, with their toasted buns and that mysteriously delicious special sauce. My version amps up the flavor of the special sauce with pickled jalapenos and adds a slight smoky, sweet flavor from griddled onions. The secret to the perfect smash burger is not overworking the meat so that it's tender and juicy but still gets a browned, salty crust with a hit of pepper and melty cheese draped over the top.
Provided by Rick Martinez
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
- Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
- Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
- Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
- Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
- Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SMASH BURGER ALFRESCO
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Provided by Molly Baz
Categories Bon Appétit Grill/Barbecue Hamburger Cheese Summer Grill Beef Ground Beef Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes.
- Mix together pickles, mayonnaise, ketchup, adobo sauce, and 1/2 tsp. salt in a medium bowl; set special sauce aside.
- Divide beef into eight 3-oz. portions (don't form into patties). Place 4 portions between 2 sheets of parchment paper, spacing 6" apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper.
- Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3-4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.
- Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking 2 patties on each bun. Repeat with remaining 4 patties, scraping off any cheese stuck to griddle in between batches.
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