Smash Burgers
ID: e8aead19...
A classic, delicious double smash burger featuring crispy-edged beef patties, melted cheddar cheese, sweet grilled onions, fresh pickles, tomatoes, lettuce, and a simple homemade spicy mayo sauce on toasted potato buns.
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🍳 Cooking Flow
Shape ground beef into 6 balls and prep the vegetables. → Caramelize the onions and toast the potato buns in butter. → Mix mayo and hot sauce to make burger sauce and spread on buns. → Smash beef balls flat on a hot griddle, season, flip, and melt cheese on top. → Stack the patties and assemble the burger with all toppings.
Cooking Steps
Brief Cooking Order
Shape ground beef into 6 balls and prep the vegetables. → Caramelize the onions and toast the potato buns in butter. → Mix mayo and hot sauce to make burger sauce and spread on buns. → Smash beef balls flat on a hot griddle, season, flip, and melt cheese on top. → Stack the patties and assemble the burger with all toppings.
Introduction
A classic, delicious double smash burger featuring crispy-edged beef patties, melted cheddar cheese, sweet grilled onions, fresh pickles, tomatoes, lettuce, and a simple homemade spicy mayo sauce on toasted potato buns.
Step 1
Divide 1 pound of ground beef into 6 equal beef balls without overworking the meat.
Step 2
Thinly slice the onion, slice the pickles lengthwise, slice the tomato, and shred the iceberg lettuce.
Step 3
Heat oil in a pan over medium heat, add the sliced onions, and cook until caramelized. Remove and set aside in a bowl.
Step 4
Melt butter in the same pan and toast the sliced potato buns until golden brown. Remove and set aside.
Step 5
Mix mayonnaise and hot sauce in a small bowl, then spread the sauce evenly onto both the top and bottom toasted buns.
Ingredients List
Important Notes
Ground beef with around 20% fat content is ideal to keep the patties juicy and flavorful during the high-heat smash cook.
Smashing the beef flat on a hot griddle maximizes the surface area contact, developing a delicious, crispy caramelized crust.
Saucing both top and bottom buns forms a moisture barrier that helps keep the toasted buns from becoming soggy.
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