Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(2)
- heinz tomato ketchup
- 1 yellow onion
🥩Meat & Seafood(1)
- Ground beef
🥛Dairy & Eggs(2)
- American cheese
- 1/2 tbs of butter
🍯Sauces & Condiments(3)
- real mayonnaise
- worcestershire sauce
- yellow mustard
📦Other(1)
- brioche burger buns
👨🍳 Instructions
- 1
form 3-4oz meat balls
- 2
season with salt & pepper
- 3
thinly slice onions
- 4
mix the sauces
- 5
melt 1/2 tbs of butter on cast iron for each patty
- 6
add patty with onion on top
- 7
SMASH (with a smashburger kit or something else heavy & flat)
- 8
Drag (to flatten burger as much as possible)
- 9
Flip and add cheese to melt and add bread to toast
- 10
assemble and add pickles (maybe)
💡 Pro Tips
- ✓Heat your cast iron to 400-450°F before smashing because the Maillard reaction requires surface temperatures above 280°F to create the crispy, caramelized crust that defines a smash burger.technique400-450°F surface temp
- ✓Use 80/20 ground beef and keep it cold (35-38°F) until cooking because higher fat content creates steam for the smash while cold meat holds together better under pressure.ingredient80/20 ratio, 35-38°F
- ✓Apply 15-20 pounds of downward pressure for exactly 10 seconds during the smash to maximize surface contact without overworking the meat and making it tough.technique15-20 lbs pressure, 10 seconds
- ✓Flip the burger after 90 seconds when you hear the sizzling intensity decrease by half, indicating the bottom crust has fully formed and released from the pan.timing90 seconds
- ✓Toast your brioche buns cut-side down in the residual beef fat for 30-45 seconds to create a moisture barrier that prevents the bun from getting soggy from burger juices.technique30-45 seconds
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