The Ba Smash Burger Recipes

SMASHBURGER-STYLE BURGERS

Smashburger-Style Burgers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup mayonnaise
4 teaspoons yellow mustard
12 dill pickle chips, plus 1 teaspoon brine
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Kosher salt and freshly ground pepper
1 1/4 pounds ground beef (80 percent lean)
Unsalted butter, softened, for brushing
4 bakery hamburger buns, split
4 slices American cheese
Ketchup, for serving
8 thin slices tomato
4 thin slices red onion
4 lettuce leaves

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.

SMASH BURGERS

Smash Burgers image

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

Ingredients

1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

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.

THE BA SMASH BURGER

The BA Smash Burger image

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

Provided by Adam Rapoport

Categories Cheese Fry Kid-Friendly Quick & Easy Ground Beef Bon Appétit Small Plates

Yield Makes 4

Number Of Ingredients 6

Ingredients

Vegetable oil (for pan)
1 pound ground beef chuck (20% fat)
Kosher salt
4 slices American cheese
4 potato rolls, toasted
Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)

Steps:

Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).
Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.
Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.

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