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HOMEMADE SMASH BURGERS
HANDS-ON 15 MIN TOTAL 15 MIN MAKES 4 SUBMITTED BY FRANCE C
2 REVIEWS
To keep dinner prep outside, set a griddle pan on a grill (or use a flat-top grill) for these crispy-edge burgers.
2 Tbsp. butter, softened (optional)
4 hamburger buns
1 lb. ground chuck or 80% lean ground beef
Salt, to taste
4 slices American cheese
Toppers, such as shredded lettuce, onion slices, tomato slices, pickle slices, and/or mustard
1. Heat a griddle over mediumhigh heat. Spread butter (if using) on buns. Toast buns on hot griddle until lightly browned, 1 to 2 minutes. Cut 4 (6-inch) squares of parchment paper.
2. Form beef into 8 (2-oz.) loosely packed portions. Increase griddle temperature to high heat. Put beef on hot griddle. Cover 4 portions with a square of parchment and smash to 14-inch thickness. Remove parchment squares and sprinkle smashed patties with salt. Repeat with remaining 4 patties, reusing parchment.
3. Cook patties 45 to 60 seconds until edges are dark brown and an instant-read thermometer inserted into centers registers 160°F. Using a sturdy spatula, gently scrape patties from griddle and flip; add cheese to 4 patties. Cook 15 to 20 seconds more, then stack patties. Transfer each to a bun and serve with desired toppers.
armagazine.com/homemadesmash-burgers
HIDDEN GEM QUICK PER DOUBLE CHEESEBURGER (WITHOUT TOPPERS): 504 CAL; 32G FAT (14G SAT); 29G PRO; 23G CARB (1G FIBER, 4G SUGARS); 900MG SODIUM
MUSHROOM-SWISS BURGERS
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