PREP TIME: 20 MINS | OTHER TIME: 5 MINS | COOK TIME: 5 MINS | TOTAL TIME: 30 MINS | SERVES: 4
This is the best-smashed burger! The secret to success is the special homemade burger sauce. Follow the easy steps below and make this classic and mouthwatering smashed burger at home!
INGREDIENTS
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2 tbsp butter, room temperature
1 1/2 lbs Certified Angus Beef ® ground beef, 80/20 lean
1 tbsp yellow mustard
1/2 c. mayonnaise
1 tbsp grated yellow onion
1 tsp Worcestershire sauce
2 tbsp hot sauce
2 c. shredded iceberg lettuce
4 slices of American cheese
8 slices of vine-ripe tomatoes
4 white hamburger buns
1 1/2 tbsp kosher salt
1/2 tbsp pepper
HOW TO MAKE A CLASSIC SMASHED BURGER
Step 1: Into 8 equal balls (about the size of a ping-pong ball & 3 ounces each) divide the ground beef. Place the balls in the fridge.
Step 2: Place the mayonnaise, mustard, grated onion, hot sauce, and Worcestershire in a small mixing bowl. Stir well to make a special sauce and place in the fridge.
Step 3: Heat a large cast-iron griddle or 2 large cast-iron pans over high heat. Then, toast the buns with butter. To plates, transfer the toasted buns.
Step 4: On a hot cooking surface, space the beef balls. Smash each ball using a large metal spatula to around 1/4-inch thick patties. Drizzle the patties with 1 tbsp each of the reserved special sauces, and season with salt & pepper. Sear the meatballs for about 2 to 3 minutes or until some fat starts to bubble up in the middle of the patty. Then, flip the patty quickly. With a slice of cheese, top 4 patties. Continue to cook for a minute more and put a plain patty on top of a cheese patty.
Step 5: To build the burgers, smear some of the special sauce on the bottom bun and top with shredded lettuce followed by the tomato, double burgers, and the top bun.
Step 6: Serve and enjoy!
NUTRITION INFO:
Calories: 925cal total
Ingredients
- 2 tbsp butter, room temperature
- 1 1/2 lbs Certified Angus Beef ® ground beef, 80/20 lean
- 1 tbsp yellow mustard
- 1/2 c. mayonnaise
- 1 tbsp grated yellow onion
- 1 tsp Worcestershire sauce
- 2 tbsp hot sauce
- 2 c. shredded iceberg lettuce
- 4 slices of American cheese
- 8 slices of vine-ripe tomatoes
- 4 white hamburger buns
- 1 1/2 tbsp kosher salt
- 1/2 tbsp pepper
Instructions
Step 1: Into 8 equal balls (about the size of a ping-pong ball & 3 ounces each) divide the ground beef. Place the balls in the fridge.
Step 2: Place the mayonnaise, mustard, grated onion, hot sauce, and Worcestershire in a small mixing bowl. Stir well to make a special sauce and place in the fridge.
Step 3: Heat a large cast-iron griddle or 2 large cast-iron pans over high heat. Then, toast the buns with butter. To plates, transfer the toasted buns.
Step 4: On a hot cooking surface, space the beef balls. Smash each ball using a large metal spatula to around 1/4-inch thick patties. Drizzle the patties with 1 tbsp each of the reserved special sauces, and season with salt & pepper. Sear the meatballs for about 2 to 3 minutes or until some fat starts to bubble up in the middle of the patty. Then, flip the patty quickly. With a slice of cheese, top 4 patties. Continue to cook for a minute more and put a plain patty on top of a cheese patty.
Step 5: To build the burgers, smear some of the special sauce on the bottom bun and top with shredded lettuce followed by the tomato, double burgers, and the top bun.
Step 6: Serve and enjoy!
