The Smashburger #NationalHamburgerDay

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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?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.
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.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.

This method took a few tries perfect so don’t be discouraged  – keep plugging away to find the right method for you. Here are a few things that we found work for us:

• A 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

5 from 4 votes

Print

Smashburgers

Servings 4

Ingredients

• 1 lbs 1.3 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

July 28th is National Hamburger Day and to celebrate these fabulous foodie bloggers are sharing their favorite burger recipes!   Check them out now:

• Animal Style Burgers from Karen’s Kitchen Stories
• Copycat Smashburgers from Hezzi-D’s Books and Cooks
• Fajita Burgers from A Day in the Life on the Farm
• Gourmet Burgers with Chiptole Mayo from Amy’s Cooking Adventures
• Hatch Green Chile Burger from Palatable Pastime
• Lamb Burgers with Feta Sauce and Minted Tomato Salsa from Caroline’s Cooking
• Maple Mustard Turkey Burgers from Making the Most of Naptime
• Smash Burgers from Monica’s Table