SERVES: 4
So what’s the secret to the juiciest and crazy delicious cheeseburger? Simple! The homemade burger sauce. Read along to know more about that special sauce and follow the easy step-by-step recipe to make the best Classic Smashed Burger. Brace yourself because you are about to be blown away!
INGREDIENTS
1 1/2 lbs Certified Angus Beef ® ground beef, 80/20 lean
1/2 c. mayonnaise
1 tbsp yellow mustard
1 tbsp grated yellow onion
2 tsp hot sauce
1 tsp Worcestershire sauce
4 white hamburger buns
2 tbsp butter, room temperature
1 1/2 tsp kosher salt
1/2 tsp pepper
4 slices American cheese
2 c. shredded iceberg lettuce
8 slices vine-ripe tomatoes
HOW TO MAKE CLASSIC SMASHED BURGER
Step 1: About the size of a ping-pong ball, divide the ground beef into 8 equal balls. Then, place the balls in the fridge.
Step 2: Add the mayonnaise, mustard, grated onion, hot sauce, and Worcestershire in a small mixing bowl. Whisk to create a special sauce, then refrigerate.
Step 3: Toast the buns in a buttered large cast-iron griddle or 2 large cast-iron pans over high heat. Transfer the toasted buns to plates.
Step 4: On a hot cooking surface, space the beef balls. Smash the balls with a large metal spatula to about 1/4-inch thick patties. To keep the beef from sticking to the spatula, use parchment.
Step 5: With a tsp of each of the reserved special sauce, season the patties. Sprinkle with salt and pepper.
Step 6: Sear the patties for about 2 to 3 minutes until some of the fat starts to bubble up in the middle of the patty. Flip the patties quickly and top 4 of the patties with a slice of cheese. Continue to sear for a minute more before placing a plain patty on top of the cheese patty.
Step 7: On the bottom bun, smear the special sauce, top with the shredded lettuce, tomato, double burgers, then top with another bun.
Ingredients
- 1 1/2 lbs Certified Angus Beef ® ground beef, 80/20 lean
- 1/2 c. mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp grated yellow onion
- 2 tsp hot sauce
- 1 tsp Worcestershire sauce
- 4 white hamburger buns
- 2 tbsp butter, room temperature
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 4 slices American cheese
- 2 c. shredded iceberg lettuce
- 8 slices vine-ripe tomatoes
Instructions
Step 1: About the size of a ping-pong ball, divide the ground beef into 8 equal balls. Then, place the balls in the fridge.
Step 2: Add the mayonnaise, mustard, grated onion, hot sauce, and Worcestershire in a small mixing bowl. Whisk to create a special sauce, then refrigerate.
Step 3: Toast the buns in a buttered large cast-iron griddle or 2 large cast-iron pans over high heat. Transfer the toasted buns to plates.
Step 4: On a hot cooking surface, space the beef balls. Smash the balls with a large metal spatula to about 1/4-inch thick patties. To keep the beef from sticking to the spatula, use parchment.
Step 5: With a tsp of each of the reserved special sauce, season the patties. Sprinkle with salt and pepper.
Step 6: Sear the patties for about 2 to 3 minutes until some of the fat starts to bubble up in the middle of the patty. Flip the patties quickly and top 4 of the patties with a slice of cheese. Continue to sear for a minute more before placing a plain patty on top of the cheese patty.
Step 7: On the bottom bun, smear the special sauce, top with the shredded lettuce, tomato, double burgers, then top with another bun.
