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).
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.