Smash Burgers With The Works Recipes

SMASHBURGER

Steps:

• Make the copycat smash sauce : In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you're ready to assemble your burgers.
• Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.
• Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

CLASSIC SMASHED BURGERS RECIPE

Steps:

• Add oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and wipe around with a paper towel. Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart. Season generously on all sides with salt and pepper.
• Increase heat under skillet to high and heat until skillet is smoking. Add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they're roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick. It helps to use a second spatula to apply downward pressure to the first if you are having trouble smashing them hard enough.
• Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.
• Continue to cook until patties are cooked to desired doneness-about 30 seconds longer for medium-rare. Transfer patties to toasted buns, topping buns and/or patties as desired, close burgers, and serve immediately. Wipe out skillet with paper towel and repeat process with remaining ground beef pucks.

SMASH BURGERS

Steps:

• In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you'll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).
• Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for 2 to 3 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.

SMASH BURGERS

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.

BLACKSTONE CLASSIC SMASH BURGERS

Steps:

• Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
• Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
• Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.