And also burger sauce. Cook for several minutes until a dark-brown crust forms, season the uncooked side of the burger, … But I promise, you’ll like them. As with any classic burger bash, you can choose what you and your family or guests love the most. Jarvis and Wilcenski make what I would call Portland’s classic modern smash burger, with petite patties pressed down to increase the among of meat browning on the flat-top griddle, ramping … EASY Juicy Lucy Burgers are great for a quick weeknight meal. You need a good amount of fat to prevent sticking and get the browned and crispy crust. They’ve made quite an empire on these crispy, greasy burgers. Contributor to Parade, Better Homes & Gardens, Mashed and The Daily Meal Food + Travel and more! He goes on to say that the patties are usually thinner and cooked a little more in contrast to the thicker medium rare burgers … A smash burger is a thin, buttery burger with crunchy lacey edges on a buttered and somewhat limp bun. Form the burgers into 8 equally-sized balls. Any variety you want, as long as it melts well. Top with cheese sauteed onions and one slice of cheese, cooking for another 30 seconds. Cheddar, American, Pepper Jack, Provolone, Mozzarella, Colby Jack, Gouda, etc. They seem to be all the rage this summer with everyone and their brother posting a pic of breakfast, lunch and dinner on the deck with a blackstone in the background. You could use a bacon press if you have one, or long spatulas. Move to side or off the griddle entirely. Nutrition data provided here is only an estimate. Make sure to space them out by at least 4 inches. You can learn from me how to improve your grilling skills. You can even omit my beloved onions, if you want. You can’t put it down. Serve on paper plates and offer a big bowl of chips. Do not use lean ground beef. Don’t forget the cheese! The biggest downfall here will be that you can’t cook as many at one time and flattening and simultaneously cooking onions, can be a little cumbersome. Beef, we’re having it for dinner. If you want to pin this recipe, use the little pin button at the top of the card. Jessica the mom, wife and food lover behind Savory Experiments. Toast the buns on the griddle and remove from heat. American cheese and salt and pepper are the most popular. Any kind of veggie selection either raw or cooked. If you’ve never had a burger like this, don’t wait. Chef Nate says you … Top with cheese, cover with a melting lid (if necessary), and cook another couple of minutes until the bottom also has the crust formed. Place the meatballs onto the preheated griddle. These looks so delicious and tasty! Technically the smash burger is when the ground beef is pressed thinly onto a griddle on a high heat. That’s what you see pictured here. The concept is quite simple and much easier than a traditional burger after you wrap your mind around the concept and have the tools. Well there's the obvious: you can't smash a burger on a grill. Cook until your edges are nice and brown, season the uncooked side, and then flip. These Smash Burgers will become a regular on your rotation of quick, easy, and delicious meals to serve when you are short on time and don’t want to hit up the drive through. Choose your favorite kind of bun, and take into consideration how many toppings you plan on serving. The beauty of these burgers it that they cook quickly, and they are thin enough that you don’t really have to worry about undercooking them. If you are just serving a cheeseburger, potato buns or brioche buns would work. Be sure to follow me on social media, so you never miss a post! If you’ve tried this recipe, come back and let us know how it was in the comments or ratings. Smash with a spatula. You are aiming for medium-well here, no rare, juicy burgers here! A Garlic Truffle Burger is the perfect way to make a gourmet burger at home. I cooked through a couple dozen burgers smashing at various stages during cooking in order to make sure. Smash burgers are usually made with 80% or 85% lean ground beef, giving them lots of flavor. What is a Smash Burger? A loosely packed, thin patty is “smashed” on a hot griddle, until its edges are crispy and delicious. Smash burgers are a special kind of burger that has you saving the flattening for ON the grill. Now how to cook your Smashburger… like the actual heating element. I had never had a smash burger prior to trying Goldburger, but had decided it was now my favorite food in the world (I am a fan of extreme titles). The type of burger that requires a brown paper wrapping to keep all the goodness contained. Put your Blackstone Griddle on high heat and get it ripping hot! It makes sure as much of the actual burger as possible is in contact with your flat top, and makes the BEST crust. A leaner beef won’t result in patties that are quite as thin and smash burger-worthy. Just make sure they are STRONG spatulas because you really need to apply significant pressure. Truffle Aioli, sautéed mushrooms, Swiss cheese and a juicy burger patty on a buttery brioche roll. I ideal like to make my smash burgers on the grill using a cast iron griddle. These are the type of burgers my husband grew up on in Rochester, NY. Turn on the griddle. These burgers are cooked on a flat-top griddle, which gives them their signature “crust”. Do not move, just let them sizzle. Recommended to you based on your activity and what's popular • Feedback For the buns, generously butter both sides of a classic potato roll or sesame seed bun, then toast the buttered part on your cooking surface will the burger rests. Heat the flat top griddle (or large cast iron skillet) on medium-high heat. But what about in the skillet or griddle? Smashburgers are just that- ground beef smashed onto a griddle. Using a large spatula or meat press, smash the burgers flat until they are about 1/4 inch thick. Place the burger balls onto the grill, and immediately smash down with a burger smasher, bacon press, or heavy-duty spatula. Then, as soon as you have them on the grill you smash them down until they are flat. The type that demands to be held after the first bite because even though it is snuggly wrapped, your fingers are a mess and now you are in it for the long haul. The results? Learn to create restaurant quality family meals using the four S's. But don’t be fooled, I am not trying to copycat Smashburger here- there are many smash burgers out there, they did NOT invent them. Immediately use the spatula + potato masher or other “helper” to smash the balls into very thin patties—so thin that you get uneven edges and small holes in the surface in a few spots. Keeping it simple? These are also known as outdoor flat top grills. When you smash your burgers, don’t be alarmed. Pasta salads such as my Grilled Caesar Pasta Salad, Greek Pasta Salad, or my classic Tuna Pasta Salad with Dill. (1/3 lb approximate) meat balls. Home » Recipes » Dinners + Entrees » Griddle Smash Burgers. Season the tops of the burgers … The buttered roll and cheese will be enough to keep everything from tasting dry. You must devour the whole burger before wiping (or licking) your fingers clean and eating another morsel of food. If you don’t have an actual flipper, try one of these. If you are offering “the works”, choose a sturdy bread that will hold up to lots of toppings and condiments. CLICK: 7 Days to Being a Better Home Cook! Sprinkle with salt. Cook for several minutes until a dark-brown crust forms, season the uncooked side of the burger, and then flip. These smash burgers are not only easy to make,  but they are also fast and everyone will LOVE these one-of-a-kind burgers. Working in batches, lightly brush the griddle with butter … I also recommend giving the buns a good toast on the oiled griddle before the burgers go on. I … With a spatula, immediately smash the burgers down flat. Then flip it. The next way, and just as respectable, is a cast iron pan. Many great burger chains cook their burger patties by smashing them on the griddle … Oh, but they are so much more. This type of burger is often called a smash burger – a moniker popularized by the Denver chain SmashBurger in 2007. This produces a much juicier final product with … Grill the burgers. While they are trendy right now, smaller, foldable griddles have been used for a long time for camping and other portable cooking experiences. Spoon sauteed onions over top and then drape with a slice of cheese. Be my best friend. Place the balls on the griddle and smash with a firm spatula or burger press to your desired thinness. An ode to Bill Gray’s and Schaller’s with a slight nod to the greasy onion mash from another famous burger that I once ate (and can’t remember the name of). Classic diner burgers are cooked on a griddle, smashed thin and cooked crispy on the edges. Spread oil on the hot griddle and use a griddle press to smash each portion into a 4-5 inch circle. https://carnaldish.com/recipes/the-best-homemade-smash-burgers That is fine- double the patties means double the crust! The best gourmet burger out there! I like using a basic sesame burger bun or potato bun, but you can get fancy using brioche or other artisan buns. The main point is to toast the bun. Ground Beef - Be sure to use 80% because these contain more fat that will cook out and result in nice thin, but still juicy burgers. Butter each burger bun with softened butter, set aside. How to Make a Smash Burger. Do not move it around, wait until your thin and uneven edges start to crisp up and brown. No time for boring burgers after you've tried this Ranch Burgers recipe! Outside of a commercial kitchen, that usually means firing up your propane-powered flat top grill, such as the Blackstone or Camp Chef Flat Top Griddles. You could also use a gas stove and a high-quality cast-iron pan, but smashing in that type of setup can get a little difficult if you don’t have an actual burger press. Smashburger, unlike Gettysburger, is an actual hamburger joint too. You want … DELICIOUSNESS! Where traditional burgers generally drip juices through the grill grates, the smash burger ends up cooking in its own juices since it is cooked on the griddle grill. Delicious! Weigh the ground chicken into 6-ounce portions. When the burger has formed a nice crust, it is done. Preheat your griddle or flat top or cast iron over medium-high to high heat. Yum! You’ll never go back. Seasoned beef oozing with melted cheese, you will never want regular cheeseburgers again! Copyright © 2021 Savory Experiments, All Rights Reserved. Remove and assemble burgers, 2 patties per burger bun. Smash Burgers are my favorite of all burger varietals. As an Amazon Associate, we earn from qualifying purchases. I used my Camp Chef flat top griddle for these smash burgers. Stagger all 4 portions of beef across the griddle, allowing for extra space for them to spread as they are smashed. The best way to describe a smash burger is a thin, buttery burger with crunchy lacey edges on a buttered and somewhat limp bun. Posted on Published: November 17, 2019 Categories Blackstone Griddle Recipes, Recipes. Any kind of potatoes from French fries to smashed potatoes will work. This takes less than 1 minute- FOR REAL! This recipe is pretty … "A smashed burger is a burger where you literally smash the patty onto the griddle. But here is a list of the most popular toppings: While these aren’t smashburgers, here are a few more of our favorite burgers. Copyright © 2021 Or Whatever You Do | Trellis Framework by Mediavine. Using the heavy spatula, immediately and forcefully smash … They are what you think of when you imagine a fast food burger. *Using burger press to “smash” the burgers. Making the perfect smash burger is all about timing. Mix hamburger, Worcestershire sauce, salt and pepper ensuring the ingredients are mixed together well. Smash burgers are cooked with high heat, giving the edges a nice charred texture. Keep in mind that because these burgers are “smashed” they are quite thin and use less ground beef than other thicker burgers. Your email address will not be published. Crank the grill as high as it can go and let your cast iron get smoking hot. Turn griddle on to medium heat. As an Amazon Associate I earn from qualifying purchases. Some might say heaven on Earth, a smashburger isn’t your typical burger. 90% is too lean. You’ll need that to create the Maillard reaction which is what creates the unique flavor. This was a FIRST time for me and I think they were AWESOME! And your best friend's best friend. With protected hands, slide the shelf and griddle slightly out of the June Oven. I actually do this to both sides to get the butter effect all over, but that is up to you. Smash That Patty Right Away. It also gives them all the flavor. Coat a small area with cooking spray and add onions, moving around until soft and opaque, with a little char, about 2-3 minutes. So when it came time to come up with a recipe for a smash burger … You take a lump of unseasoned ground beef (but not too big, about 2-3 ounces) and then using a flat spatula, you smash it onto a hot cooking surface (discussed below). Season the tops with salt and pepper. If you are tracking these things for medical purposes please consult an outside, trusted source. (There’s a link for the one I recommend down in the recipe if you are interested.). This patty is made with 100% grass … She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Using the spatula, scrape up the patties and flip. We haven’t been eating out lately so this was the perfect way to get our burger fix. of butter to coat a small area of the griddle … Here, simplicity is key. Thanks! It’s the type of thing you crave and love, but wouldn’t want to admit to anyone. It is doable, but awkward. The first way to make is a smashed burger (and the most authentic) is using a griddle. Cook for 4 minutes. In fact, others have been making a fortune off these bad boys for a long time. Simuntioualy, you will be sauteing onions, which is a quick saute (opposed to. The meat will be super thin- like a piece of paper thin. Or Whatever You Do participates in several different affiliate programs. Cook undisturbed for about 3-4 minutes, or until … You might even need another tool to help press down to get maximum pressure. But they are also cravable and delicious in their own right. I can’t wait to try these! Thousand Island Dressing (can we say Big Mac?). Immediately, place buttered burger buns down on the hot griddle to char for about 1 minute or until browned. Loosely form the beef into 4 balls; set aside. Blackstone 36 inch Outdoor Flat Top Griddle, Turner/Spatula with Cutting Edge and 4-Inch Wide Blade. Drizzle some oil and add … For more information, please see my Privacy Policy. I don’t suggest using a spatula with holes or openings because the meat will just press through like PlayDoh- use something continuously flat. Only 3 ingredients, plus your favorite burger toppings! Working in batches if necessary to not over-crowd the pan, place the portions on the griddle. The pressing flattens and speeds up the cooking … Throw down your patties on the griddle Smash the patties with a press or spatula for 30 seconds (make it non-stick before) Stop smashing and keep cooking the patties for 1 - 2 minutes Flip over the patties … While this seems like the most basic of the process, it can actually be the most challenging: the smash burger press. I also love using mine for griddle corn cakes and a family favorite- at home hibachi! CONNECT WITH SAVORY EXPERIMENTS! Form two 6-7oz. Facebook | Twitter | Youtube   Pinterest | Instagram  Get our FREE 8 Day E-Course on How to Be a Better Home Cook. These easy flat top grilled smash burgers will be the hit of your dinner rotation. As an Amazon Associate, we earn from qualifying purchases. Pick your favorite! You can put anything on a smashed burger that you would put on a regular burger, but as I mentioned above, I’d caution against that. Press the ball of hamburger down with a spatula and use … Filter through hundreds of recipes to find the specific meal. Once warm, use 1tbs. Leonyo Metal Spatula Set of 2, Stainless Steel Griddle Hamburger Spatula, as Barbecue Turner Grilling BBQ Griddle Accessories, Triple Rivets & 2 x S Hook, Heavy Duty & Easy Press, Smash Burgers 4.8 out … Your edges will not be uniform, and that’s exactly what you want to achieve. If you don't want to lose juices, you must smash … You gently roll the meat into a ball that’s about the size of an orange, season with salt and pepper, and place on the pre-heated grill. Top with your favorite kind of cheese, cover with a melting lid (also linked below), melt that cheese and GET EATING. Smash burgers … Required fields are marked *. Your email address will not be published. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! Snap a pic and hashtag it #SavoryExperiments— We love to see your creations on Instagram, Facebook, and Twitter! Cook for about 30-45 seconds. You can go big or you can go small, depending on the occasion. Griddle Verses Skillet. Skip the drive-thru and make restaurant-quality burgers right at home. The idea is simple and so is the recipe. Many folks like to double up on the patties since they are so thin. Even just plain old cheapy generic hamburger buns would be just fine, really. Sprinkle with salt. Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then … Smash the burgers. Sign up HERE! Now add any condiments you’d like. The most popular one these days, and yes I am using the name, is the Blackstone griddle. Working in batches (unless you have a large griddle), place 4 balls onto the hot surface and immediately smash with a strong, flat spatula. You want all the beef juices and fats to help toast and flavor the bun. Share these recipes and you'll definitely get more dinner invites. Caprese Burgers are smothered with a red pesto, fresh mozzarella and basil all on a flame-grilled burger. Smash burgers are a quick and fun weekday meal. Smashburger uses a patented burger-smashing tool that you press against the griddle, metal to metal, for 10 seconds to get the burger's signature shape. It isn’t that I don’t think you can flatten a burger, it is finding a utensil that is strong enough, flat enough and the right size for your cooking vessel. Well seasoned, this will have plenty of heat as well as flavor for your lacey burger. It’s called a smash burger because part of the recipe is smashing the ball of ground beef on the griddle… Meaning that you are using a cast iron skillet, a large hamburger flipper, won’t even fit. The epitome of that, actually. It is the polar opposite of what people generally want in their burgers– big, juicy and tender ground beef on a fluffy roll. Season from 12 inches above with Kosher salt and freshly ground pepper. What should I serve with these easy griddle smash burgers? The only way to really cook a smash burger is by using a proper flat top. I like to set up a buffet-style table, and let your family or guests go wild. However, since the crust and browned beef are really the star, I caution you from adding more than pickles and small amount of ketchup or mustard. You want to have different textures," explained Bugia. With a lot of toppings you want to choose a roll that is sturdy, but not hard. Meat press, or until browned for them to spread as they are what you of. 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Provolone, mozzarella, Colby Jack, Gouda, etc that patty right Away cast iron griddle chef Nate you. Side, and let your family or guests go wild, really flavor the bun ensuring the are. Medium-High heat restaurant-quality burgers right at Home your edges are crispy and.! Their burgers– big, juicy and tender ground beef smashed onto a.., Greek Pasta Salad, Greek Pasta Salad, or until browned Framework by Mediavine textures! An actual hamburger joint too make sure they are smashed the occasion and love, wouldn! Or potato bun, but wouldn ’ t be alarmed the flattening for on the edges a nice texture. Griddle and use a bacon press if you are aiming for medium-well here, no,. Colby Jack, Provolone, mozzarella, Colby Jack, Provolone, mozzarella, Colby Jack,,. Or large cast iron griddle pressed thinly onto a griddle, until its edges nice..., please see my Privacy Policy with melted cheese, cooking for another 30 seconds proper top. It ripping hot you smash them down until they are flat then flip start to crisp and!