Ingredients
Equipment
Method
- Divide the beef into 8 even portions, about 3 oz each. Loosely roll them into balls. Cover and refrigerate the meat balls while you prepare the other ingredients. The meat must be cold when it contacts the cooking surface.
- Remove wilted leaves from the lettuce, then finely shred the remaining lettuce. Slice the tomatoes, onions, and pickles.
- Butter the burger buns and toast them over medium heat until the buttered side is golden brown.
- Increase the griddle heat to medium/high. Place 2 to 4 burger balls onto the hot griddle. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
- Peel back and discard the parchment paper. Season the patties with salt, pepper, and garlic powder. Add 1/2 teaspoon of burger sauce to each patty.
- Cook for 2 minutes on the first side, or until the meat is seared and juices appear on the surface. Scrape under the burger with a metal spatula held at a 45-degree angle to lift the caramelized part, and flip the patty.
- Cook the second side for 1 minute. Top half of the patties with sliced cheese and cover the cheese with a second patty. Repeat this process for the remaining burgers and move them to a platter as they finish cooking.
- Assemble the burgers: Place sauce on the bottom bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices, and thin sliced onion. Add the double patty and place the top bun on.
Nutrition
Notes
I first made these smash burgers during a summer cookout. It was a simple, last-minute idea using ground beef and seasonings. Pressing the meat on the griddle created perfect caramelization. That day showed me how simple food can create a joyful gathering. Since then, I have refined the technique for these crispy-edged patties.