Smashburgercopycat Recipes

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

SMASHBURGERS - HOME-STYLE

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for several minutes. Take a square of heavy-duty aluminum foil and fold in half, then in half again, forming a square with four layers. Have a large can or small, heavy skillet at the ready.
• Divide ground beef into four portions and gently form into four loosely packed balls. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Immediately and carefully, press the aluminum foil down on the ball, with your palm, then form quickly with fingers around outside edges of the burger. Immediately place can or skillet over the foil and press down to even out the burger. Count to 10.
• Remove the can or skillet and the foil, season the burgers and continue cooking, without moving the burgers, until the juices from the burger bubble up through the top and burger is well browned. Using a sharp, metal spatula, loosen the burger, then flip.
• Add 2 slices of cheese and cover, cooking for an additional minute. Serve burger immediately with desired toppings, preferably the bacon and Smashburger sauce and repeat with the remaining beef.
• Combine the mayonnaise, mustard and pickle brine in a small bowl. Set aside until ready to serve.

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.

COPYCAT SMASHBURGER

Steps:

• In a small bowl combine the mayonnaise, yellow mustard, and pickle brine. Mix well and set aside.
• In another small bowl combine the onion powder, garlic powder, paprika, salt, and pepper. Set aside.
• In a large bowl combine the ground beef and Worcestershire sauce. Mix well and divide into 4 large balls.
• Place 1 tablespoon of butter in a large skillet over medium high heat. Allow the butter to melt. Place the cut Kaiser rolls cut side down in the skillet and cook for 2-3 minutes or until they are lightly browned. Remove from pan and place on a plate.
• Place 1 tablespoon of butter in a large skillet over medium high heat. Add one ball of ground beef to the pan and press down firmly with 2 large crisscrossed metal spatulas for 10 seconds. Remove the spatulas and sprinkle the beef patty with the onion and garlic powder mixture. Allow to cook for 2 minutes then flip. (At this point begin cooking a second burger patty). Sprinkle the other side with the seasoning mix and top with a slice of cheese. Cook for an additional 1-2 minutes. Remove from skillet and keep warm.
• Repeat with the remaining tablespoon of butter and remaining 2 balls of ground beef.
• To serve spread the mustard mixture on the bun tops. Place the burger patties on the bottom buns and top with pickles, tomato, red onions, and lettuce. Top with the bun tops and serve.