Smashed Burgers

7 Apr

April is a smashing month for us and we kicked off our special month with smashed burgers.  If you’re imagining an entire burger having been squashed, you’re thinking it wrong.  The only part that is smashed in a smashed burger is the meat patty.

Believe it or not, it took two of us – The Hubby and I – to make the compressed patties.  I was in charge of seasoning and forming the ground meat into loose balls, and he was in charge of pan searing them.  Consider it a method to prevent contamination spread.  The person handling the meat has to be hygiene-conscious, which I am, ad nauseam.  Anyone handling food ought to be.

We are traditionalists when it comes to burgers, though we do appreciate adventurous combinations also.  For our first smashed burgers, we went the classic route.  For the recipe, I adjusted it for 4-quarter pounders (or four 0.113 “kilogramers” for the metric system users out there).

Smashed Burgers 

1 lb/ 0.45 kg beef (or any ground meat you want)
salt and pepper, for seasoning
4 hamburger buns
1 small onion, sliced thinly into rings
1 beefsteak tomato, sliced thinly
4 slices of cheddar
mayonnaise and ketchup, optional

Heat the griddle or pan on high heat. Season the meat and form into loose balls.  Working one at a time, place the ball on the center of the pan then flatten.  Sear the patty and allow to cook for 1-2 minutes, depending on its thickness.  Flip and repeat.  Set the patties aside.  Toast the buns then assemble your burger.

Smile and serve with pickles.


3 Responses to “Smashed Burgers”

  1. Ryan 18, April 2012 at 2:33 pm #

    I recommend extra dashes of salt on the outside of the meat before and after placing on the pan to bring out the thinner patty from the ensemble. Nom.

    • Ryan 18, April 2012 at 2:33 pm #

      And not just any onion, red onion.

      • chroniccravings 18, April 2012 at 2:56 pm #

        Agreed. Although… the sweet onion variety can work too. Maui or Walla Walla would be worth a try.

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