BA’s Smash Burgers
The easiest and most delicious burgers you’ll ever make!
  1. 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 (leave them in mounds, do not form into round patties).
  2. Working in batches if needed, place portions in the skillet or on the 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 a minute before they’re done. Cook until cheese droops and burgers are cooked to your liking although best not to overcook.
  3. Mix ketchup, mayo and a 1 or 2 tsp of pickle brine to make SMASH SAUCE 😀 You choose the ratio of ketchup:mayo. I mix roughly equal parts.
  4. When the burgers are done, remove them to a plate. Place 4 burger buns opened, face down, and toast in the same pan that the burgers were cooking in. All of the meat juices with be absorbed by the bread as it toasts. Extra flavour development!! Serve patties on rolls with smash sauce, lettuce, onion, and pickles.
Recipe Notes

One of the key elements is the meat. Select medium-fat or 80/20 ratio beef if you can get it. Get friendly with your butcher… not too friendly 😉 Buying lean beef would be robbing you of the flavour and the richness that makes this burger special. Don’t worry though, the patty is thin so it won’t feel fatty and overwhelming. The second element is the soft bun. Try to find potato buns or brioche buns if you can. They need to be very slightly sweet, airy, squishy and with a soft golden exterior.

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