The Smashburger #SundaySupper

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What is summer without hotdogs and burgers? Steve became famous for his “Smashburgers” even before it became trendy to do so. One day I sat next to someone at a meeting and we struck up a conversation on our favorite topic – food. I was telling him about our outdoor kitchen and he recommended a fast and easy way to cook burgers. Sadly, I don’t even remember his name but his generosity has changed our concept of burgers. Happily, I see the trend has caught on – I just saw an article in the paper telling about this method.  Maybe that is my guy?

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So what is the Smashburger? It is two thin patties cooked quickly in a pan or on a griddle sandwiched with cheese. Each patty is seared on each side and a bit pink in the center. The burger can’t be served on just any bun – we have found that the brioche buns are the best and they are readily available at many grocery stores.
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When guests come over they are astounded at how simple this is. First we season hamburger with salt and pepper, mixing it, Then shape the mixture into balls 2 – 2 1/2 oz balls. Cover and refrigerate these for at least 30 minutes or up to two days. Pull them from the fridge and use them quickly…the key to the juicy burger relies on a quick sear and the chilled meat allows the juices to stay intact. Steve smashes the balls into patties on the hot griddle or pan with his bacon press.

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These burger are not ones that sit around on platters. They are made quickly and eaten right away so the juices don’t make the bun fall apart. If you can, have your bun waiting with all the condiments.

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This method took a bit perfect. We have found that there are a few rules:

  • We found that the ratio of 85% lean and 15% fat works the best.
  • Season the hamburger meat with salt and pepper and mix thoroughly.
  • Roll the meat into 2 – 2.5 oz balls. We like the 2.5 oz because the burger will flatten to the size of the buns we use.
  • Refrigerate the balls at least 30 minutes before using – the meat must be thoroughly chilled when it hits the pan.
  • Use a bacon press or some other heavy object to smash the ball into a patty on a searing hot griddle or pan, sear on one side 30 – 60 seconds until browned on that side, flip the burger and smash to sear on the other side.
  • Place a slice of American cheese on a patty and stack another on top.
  • Have a toasted bun waiting.
  • Enjoy immediately

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5.0 from 2 reviews
The Smashburger #SundaySupper
 
Servings: 4
Ingredients
  • 1 – 1.3 lbs of hamburger* we use 85% lean/15% fat
  • 2 teaspoons of salt
  • A few grinds of pepper
  • Toasted Brioche Buns
  • Condiments – Mustard, Mayo, ketchup, pickles
Instructions
  1. • Season the hamburger meat with salt and pepper and mix thoroughly.
  2. • Roll the meat into 2 – 2.5 oz balls. We like the 2.5 oz because the burger will flatten to the size of the buns we use.
  3. Refrigerate the balls at least 30 minutes before using – the meat must be thoroughly chilled when it hits the pan.
  4. Use a bacon press or some other heavy object to smash the ball into a patty on a searing hot griddle or pan, sear on one side 30 - 60 seconds until browned on that side, flip the burger and smash to sear on the other side.
  5. Place a slice of American cheese on a patty and stack another on top.
  6. Have a toasted bun waiting.
  7. Enjoy immediatly
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Dinner for two

Many thanks to Christie of A Kitchen Hoor’s Adventures for hosting todays event!

Come by and see all of the contributions from the Sunday Supper Family:

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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