Sprinkle the beef with salt and pepper. Let the formed patties sit at room temperature for 5 to ten minutes. Heat a cast-iron skillet or griddle over medium-high heat. With a large metal spatula, firmly press each burger into the pan. Set heat on the pan to medium-high. Brush on mustard (as a binder) and add a light coat of Montana Outlaw BBQ Beef Rub. Season burgers with more mix and continue to cook: Season the smashburgers with another 1/8 teaspoon burger seasoning mix. Slice the onion thinly (as thinly as you can!) Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. 3. While the grill preheats, form 2 inch balls with the meat (do not over work), you should have 8 balls. Season tops lightly with salt and black pepper. Heat a pan (preferably cast iron, carbon steel or stainless steel) over medium-high heat. Table of Contents Why This Recipe Works Ingredient Notes test kitchen Tips Melt about 1-2 teaspoons of butter in the skillet for each batch of burgers. Prepare your ground beef into balls somewhere between the size of a golf ball and a baseball. Instructions. Place the balls of meat onto a hot griddle. Pre-heat cast iron skillet on high heat. You need some fat to get juicy and flavorful burgers. When it's hot, add the canola oil. Once patties are cooked to medium, add sliced American cheese and warm until melted. Once the meat is browned on the bottom, flip each patty over and immediately. From the freezer, place the burgers directly in the hot skillet. Directions Place a 9-in. Specialties: Smashburger is an innovative restaurant concept that is redefining its category by providing a burger experience that combines the superior product, service and atmosphere associated with sit-down casual dining and the speed and convenience associated with quick-service restaurants. Season with the patties with garlic salt and the pepper. Let sit for about a minute, and then SMASH down with a sturdy spatula. Using parchment helps avoid spatula sticking to beef.) 11. Divide ground beef into 8 2-ounce balls. Place a cast iron griddle on the grill grate while the grill preheats. All in all, this recipe only requires a few basic ingredients. Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Brown your Onions. Toast half of the buns, cut side down, in skillet until lightly golden, about 1 minute. Grillax gives a unique rendition of Smash Burgers off a FireDisc Cooker. As the patties are coming to room temperature, preheat a large skillet or better, yet, a griddle over medium heat. Throw the meatballs on the griddle and place a hefty amount of super-thin sliced onion on each. Add 2 beef balls. Divide the ground beef into 8 portions (3 oz. If you don't have a smasher, use a spatula and press down on the top with with something strong. Set aside until ready to use. Form the meat into 4 large meatballs (about 4 oz each). I smash the patty by itself top with cheese and put it on the slaw/chili. The recipe calls for two medium red onions, thinly sliced. The onion already contains salt, so do not over season. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Flip your burgers and firmly smash them down . Then mustard and diced onions on top. Medium-rare grass-fed beef cheeseburger w/tomato and red onion confit Place a large cast iron skillet on the grill or, use the flat, griddle side of grill grates. Heat your griddle to very high heat. The parchment paper keeps the meat from sticking to the spatula. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the mouth watering Oklahoma Onion Smash Burger, cooked on the griddle inside the grill. Directions. Grill for about 3 minutes each side. Cook for about 2 minutes. In a medium bowl, mix ground beef, diced onion, salt and pepper. For the mustard aioli: In a medium bowl, whisk all ingredients together. Heat a cast-iron skillet over medium-high heat. balls or 2-inch balls and place in the refrigerator, covered with plastic wrap, until ready to cook. Season the patties with salt and pepper and cook for 2. 493 votes, 20 comments. Instructions. Form 6-8 equal-sized ground beef balls. To that add a bit of Worcestershire sauce. Add the burger buns, cut side down, then toast until golden, 1 to 2 minutes. Heat a skillet over medium heat with olive oil, 2 turns of the pan. season with salt and place on a baking sheet uncovered in the fridge. Place patties on hot griddle and smash using spatula or burger press. Remove the spatulas and sprinkle the beef patty with the onion and garlic powder mixture. (Do not put the salt in the mixture; you'll add it later.) Cook the patties for about 8 minutes on the first side. Form ground beef into equally sized balls. Pour the Burger Juice into the beef, and gently break it up with a spoon or your hands and GENTLY mix thoroughly. He smashed the balls with his his heavy-duty. For me, this is one burner of my griddle, but it can be any pan for you. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. 12 tsp. Place the onions on the corner of griddle to start caramelizing. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Chop bacon into small strips, then cook until crisp, around 5 minutes. Step-by-Step Instructions In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Repeat with remaining buns. For the smashburgers: Divide the ground beef into 0.14 lb. Skillet should be smoking before adding meat patties. Add ground beef balls to the skillet and then firmly press down on the ground beef ball with a large metal spatula to form about a 1/4 inch thick patty. Step 7 Portion the ground beef into whatever size you want the patties to be. I put beef chili on the bottom and coleslaw on top of that. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 tablespoons oil. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. Thinly slice onions, and toss in a bowl with oil and kosher salt Form ground beef into balls approximately 1/3 pound in size The cook itself Heat a cooking surface over medium-low heat for your onions. Move it around to melt it. black pepper, or to taste. Weight out loosely packed balls of ground beef to 1.5oz each. If you want to make a Smashburger-style burger at home, follow the steps below: Form the ground beef into 4-ounce pucks. Refrigerate until ready to use. Preheat your indoor griddle or a heavy skillet over medium high heat. Heat up a grill or griddle to high heat. 2. Place bacon a paper towel-lined plate and reserve bacon grease in a cup to cool until room temperature. After about 30 seconds, smash the balls with a spatula or a cast iron burger press. Add in 2 of the patties and smash flat with a spatula until they're about 1/2 inch thick. Onions sm. 4. Add one ball of ground beef to the pan and press down firmly with 2 large crisscrossed metal spatulas for 10 seconds. 1. Brush the burger patties with Colavita Olive Oil and place on the grill. Then, WHAM! Mix all the Burger Juice ingredients together in a small bowl. Immediately remove from pan and transfer to waiting burger bun. Split open each burger bun and spread softened butter on the inside of both halves. After 12 minutes, add the butter to the onions and continue to cook for 6 minutes, stirring frequently. Place the foil wrapped skillet or a spatula over the beef balls and smash them into flat disks. Heat your grill to 400 degrees on medium-high direct heat. Mix all ingredients for the burger sauce, and set aside in the fridge. Dice all your meat and fat into rough cubes that will fit through your mincer easily Layout cling film on your bench with a few overlapping layers ready for your mince in a minute Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Saut some onions and add to ground chuck that is 80% beef. directions Divide the beef into 8 (2 ounce) portions and form them into balls. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits. Place 1 slice of Swiss cheese on each burger while they are on the grill. Allow to cook for 2 minutes then flip. A harmony of two types of mustard and mayonnaise is all you need to turn a crispy, craggy-edges smash burger into a masterpiece. With a large metal spatula, firmly. Season with salt and pepper. Let cook until brown and translucent; about 15 minutes; Cook before serving burgers, or place in an oven at the lowest . When it's hot, place a patty on the pan and smash it with a spatula or bacon press. Place your thin sliced onions in a bowl with a shake of Jacobsen Salt Co. Kosher Sea Salt and toss to coat. Heat a large skillet over medium high heat (about 350 degrees F). When the onions are done cooking, remove from griddle and set aside. Make sure to toast your bun well to start so it doesn't get soggy. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty. Smash Burgers Preheat the grill to 400F. Get your cast iron skillet (or flat-top griddle) ripping hot. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Move to side or off the griddle entirely. 12. A pair of quarter-pound dry-aged patties get smashed alongside onions, mayo, housemade pickles and mustard, and "government cheese," aka the defiantly melty processed stuff. Thinly slice onions and place in a pan over medium heat with butter and oil. A smash burger with the best burger sauce is even better! Method: Beef Pattie Slowly sweat down your diced onions over a medium heat and cook until golden brown and sugars have released. You want a nice thin patty. Add the sugar to help in the caramelization process for the onions. Allow patties to cook until a good amount of juices form on top as well as color, flip, apply cheese to each patty and then place the top bun on one, then to bottom bun on top of the other half bun. Add onions, stirring somewhat regularly until they caramelize. Once you have combined the onions and Worcestershire sauce, just barely form them into blobs. In a cast iron skillet on medium heat, add 1 . Butter each burger bun with softened butter, set aside. You can find the full ingredient list and recipe instructions on her website here. Once hot, melt 1 tablespoon butter. Step 2. How to Make a Smash Burger Heat your griddle greased with a little butter. Then place on a platter and set aside. Then add of salted butter and one slice of american cheese to each burger. Don't make nice pretty balls. From the freezer, place the burgers directly in the hot skillet. Make hamburger into 1/3 lb patties. Let cook with no further pressing until burgers are well browned, about 2 minutes. Add another tbsp of butter in between the burgers. Assemble burgers in a proper restaurant style Add a meat patty Add about 2 to 3 slices of pickles Add your shredded lettuce Top with tomatoes slices and onions if so desire Add another meat patty Cover with top bun. Ingredients 1.5 lbs chicken breast, pounded to quarter inch thickness 2 teaspoons salt 2 teaspoons cracked black pepper 2 tablespoons parmesan, finely grated 4 slices American Cheese 4 kaiser rolls, split and toasted In a small bowl, mix together the salt, pepper, and coriander. Cook for 2 minutes, then flip. Double up and serve smashed patties on simple buns with mayonnaise, mustard, caramelized onion slice and bacon. Give your surface a few minutes to get nice and hot. salt, or to taste. Sure, you could go with the old standbys of ketchup and mustard on your burger, but combine the ketchup and mustard with a little mayonnaise, some sweet pickles and a little pickle juice and you have a sauce that covers all the bases with one spread and is . Sprinkle liberally with burger seasoning. Increase burner temperature to medium-high; add oil. Cook onions until caramel in color and very sweet, 35-40 minutes. Heat up your skillet to HIGH heat. Smash burger meat onto the grill. Add. Grill until cheese melts and burgers are 160 degrees, or medium. Heat a large frying pan or flat top over medium high heat for a few minutes. Total Time 5mins Yield 4 servings ( cup) Jump to Recipe Our Smash Burger Sauce, aka smash sauce, is as simple as can be and absolutely perfect. Season with burger seasoning. Once the mustard sears to form a tangy crust, carefully flip the burger over, so the onions are facing the griddle. In a large cast-iron skillet over medium-high heat, heat 1 teaspoon of oil until shimmering. Cook for an additional 2 minutes, or until the patties are cooked to your liking. Flip the patties over and add the blue cheese. Shape patties into large meatball size. Place burger balls on hot griddle and immediately smash them down with a spatula until flattened thin, (about a half inch). Add onions and season with salt and a little pepper. Place 5 balls on the griddle and top with some of the sliced onions. Divide into 4 equal portions (5 ounces) and form into balls. A community for discussion about Burgers. After about three to four minutes, when the bottom is crispy, flip the burgers. Once the burger is flat place enough sauteed onions on top to cover the patty and press them into the meat. 10. Place onto a parchment lined pan. Fire up the grill, and oil up the flat top/griddle. Add the avocado oil and all of the onions and sliced jalapenos. Once loudly sizzling place a ball into the pan and press it flat with a burger smasher. Add onions and let them cook until translucent. Build the burger by building up from the bottom by adding the two burgers with cheese on each bun. Cook the patties to an internal temperature of 160 with a meat thermometer, about another 5 minutes. cast-iron skillet over medium heat. Flip the patties and repeat. Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combinecover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour. Cook the meatballs over moderately high heat for 30 seconds. Smash the balls into burgers with a large spatula. each) and form into balls. A smash burger is always good. Double Smash Burger w/Cheese Sauce - The Backyard BBQ - Morgantown, WV #5 Things are looking up! Let rest 20-30 minutes. He set them on a searing hot griddle, and topped them with a tangle of whispy-thin shaved Vidalia onions and a sprinkle of salt. Transfer to a plate or small baking sheet. Place each half, buttered side down, on a griddle on medium heat and toast until light golden brown. When the grill is ready, place a griddle on top of the grill grate. Immediately, top the patties with thinly sliced onions. Wraping the burgers Cut out a parchment paper into a square shape. Place the beef balls, in batches if necessary, on the. Share recipes or photos of burgers you have Heat a large cast-iron skillet over medium-high heat until nearly smoking. Divide the meat into four patties. Repeat this for all of the meatballs. Place cast iron skillet or cast iron grilled on the grates and allow it to preheat for 5 minutes. Heat 1 tbsp butter in a cast iron pan on medium high. In another medium-sized bowl, add the beef. Meanwhile, coat inside of buns with olive . 12 tsp. Cook for 2 to 3 minutes flip and continue to cook on the other side. For the Bacon Aioli. Instructions. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Add a couple of pinches of salt to help release the moisture in the onions. He recently added the smash burger that launched his restaurant ownership dreams; it's available in limited quantities from 4 to 8pm each day. Season the top of each ball of beef with kosher salt and freshly ground black pepper. DIRECTIONS. Loosely form 4 patties of beef and place them onto a hot grill, flattening them evenly with a spatula. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown. Heat a grill to high heat. Add the butter and let melt. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Instructions Preheat your Yoder Smokers YS640s Pellet Grill to 500 F, with the Yoder Smokers cast iron griddle in place over the fire box, smooth side up. Preheat Twin Oaks Gas Grill to medium high with the griddle centered over the grates. Unfinishedlobotomy 2 days ago. When the bottoms are browned, remove the burgers from the heat. Press the 3oz balls directly onto the skillet and top with the thinly sliced onions. Season the 4 burger balls with salt and pepper. Add A Note Ingredients Cook until browned at the edges and juicy on top, then flip. Drop your burger balls in and quickly sear them on the bottom. Transfer the buns to the. Add clarified butter (ghee) to skillet, then add one patty to the skillet. Smash Burgers 2 pounds 80/20 ground chuck 4 strips fried bacon 1 whole-sliced onion, caramelized 450 F Add A Note 3 Oil the griddle with fat or butter. Sear 2-3 minutes or until some fat . Coat a small area with cooking spray and add onions, moving around until soft and opaque, with a little char, about 2-3 minutes. Directions. Heat a cast-iron or large heavy skillet (or griddle) over medium high heat until very hot, about 2 minutes, then lightly brush with vegetable oil. Chop the onions until they are finely diced. Place the balls of beef on the griddle and smash them down with a spatula until thin. Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. Add grapeseed oil to your large non-stick saute pan. Add butter to the skillet and let it melt. Cook the burgers for 2 to 3 minutes, without moving them, so the bottoms get browned and crusty. How to make a perfect Smash Burger Step 1. Place the beef patties on the grill or a hot skillet over medium-high heat. 123k members in the burgers community. Add onions to the pan. Whisk all 4 ingredients together (mayonnaise, horseradish, mustard and green relish) in a small bowl and set aside. Then place 4 of the beef balls on the griddle in the melted butter. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). Let cook until onions start to soften, about 1 minute. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much. Place 1 tablespoon of butter in a large skillet over medium high heat. Let cook for another minute or two before flipping. Add 2 to 4 balls to the pan, leaving plenty of space around them, smash them down into thin patties and season generously with salt and pepper to taste. I added 2 tablespoons of canola oil into a large nonstick pan over medium heat and then added the onions. Step 1 Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Make the smash burgers: Reduce the oven temperature to 375F (190C). Once the griddle is ready and dancing with sizzling tallow, it's time to place those mustard-smeared patties on the heat, mustard-side down. Place the patties on a cookie sheet lined with parchment paper. Repeat until all the burgers are smashed. After placing hamburger on hot griddle place a piece of parchment paper over the top and then smash. Flip the burgers and top with cheese. Using your hands, mix until evenly combined. Place 4 or 5 meatballs on the hot griddle at a time, and top with onions. 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