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The BA Smash Burger

The BA Smash Burger

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

Ingredients

  • 1 pound ground beef chuck (20% fat)
  • Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)

Recipe Preparation

  • Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).

  • Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.

  • Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.

Nutritional Content

Without roll or condiments: Calories (kcal) 290 Fat (g) 20 Saturated Fat (g) 9 Cholesterol (mg) 90 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 23 Sodium (mg) 360

Related Video

How to Make a Smash Burger at Home

Reviews SectionSuper tasty and easy! The one edit I made was dividing the meat into 1/8lbs instead of 1/4lbs and serving 2 patties on a bun. I like the thin patties, sorta In n' Out Double Double style. They do cook more quickly though, so watch out.amgerberNew Orleans05/19/20Simple, quick and delicious. I used swiss cheese instead of american and homemade english muffin instead of potato rolls as those were all I had. I've got my friends trying this recipe out and they cant believe how awfully delicious it is for an unbelievably simple recipe.AnonymousMalaysia04/14/20Great method and great flavor. Think this is how my mom always made burgers. Enjoyed these with Utah fry sauce: 1 c mayo, 1/2 c ketchup, 3-4 tsp dill pickle juice, onion powder if you like.Normally my husband won't eat American cheese but likes it on these.Thank you. Keeping this in the weeknight rotation.BKT0611Detroit, MI01/19/20Great! Super easy. I used plain ground beef and a nonstick skillet on the stove. Dealing with such a hot griddle indoors is a little tricky, but the burgers turned out great and my fam was happy. I definitely think american cheese is a necessity for that perfect 'almost fast food' taste. I dont think anything else can parallel the melty-creamy texture and taste of american.These things cook fast, so don't overestimate their cooking time. If you stack them as they finish theyll keep eachother warm and cook a little longer, if you're worried about undercooking.Tl;dr: fast and delicious. 10/10GnocchiFanCorvallis Oregon 01/04/20This recipe came out great! Although I did make a few changes--added some bacon, BBQ sauce, and some jalapenos. It was very juicy and the brioche bun was fantastic.AnonymousSan Antonio, TX06/05/19Thanks, Carla for the wonderful and entertaining video. Is there a recipe for the special sauce? I know you mentioned the ingredients in the video.Thanks.Easy, perfect and deliciousAnonymousRichmond, VA12/04/18Nagi, Bourdain would disagree with you. From his book Appetites: "Cheddar or processed American? One must ask oneself constantly what one is willing to sacrifice for presumed 'quality.' American cheese, clearly, is texturally and structurally superior as a binding agent—and has the added force of tradition on its side. Lettuce? I’m not a fan. I’ll have my salad on the side. But I understand the desire for crunch. If you’re putting mesclun or baby arugula on your burger, though, Guantánamo Bay would not be an unreasonable punishment. Use finely shredded iceberg. Or maybe romaine. Period."clemson86Columbia, SC09/11/18While I appreciate the simplicity of the burger itself, I find your opinion on the type of cheese and the fact that you put the absolutely wrong type of lettuce on it troubling.

Watch the video: Smashburger Founder Tom Ryan Teaches Us How to Make A Smashburger (October 2020).