Smash Burgers

Delicious thin beef burger patties, sandwiched between toasted buns with a mouthwatering sauce.

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I find it hard to believe that I am posting a burger recipe. Up until 4 years ago, I didn't even like burgers. And now I can't get enough of them. Oddly though, I love making them at home more than I enjoy eating them out. I think you're going to love this one. It's thin crispy patties, but super juicy. And this amazing burger sauce is what I want with all my burgers from now on. Don't forget to catch the notes at the end for some tips to make the perfect burgers. Hope you try them out. Xx


SMASH BURGERS

Feeds 5-6

Prep time: 20 minutes

Cook time: 8-10 minutes


Ingredients

Burger Patties

  • 1 ½ lbs of ground beef (80% lean 20% fat)

  • 2 tbsp of soy sauce

  • 1 tsp of sugar

  • Salt and fresh ground pepper

Sauce

  • 2 heaped tbsp of mayonnaise

  • 1 tbsp of yellow mustard

  • 1½ tbsp of hot sauce

  • 1 tsp of more fresh ground pepper

  • 1 pinch of white sugar or 1 tsp of honey

  • 1 tsp of garlic powder

  • 1 tbsp of Worcestershire sauce

  • 1 tbsp of ketchup

Condiments

  • shredded lettuce

  • sliced tomatoes

  • onions in thick rounds

  • sliced pickles

  • sliced cheese ( I used American, but Swiss would do great too)

Other

  • buns

  • butter

  • oil for frying

  • parchment cut into rounds or squares for pressing down on the patty

  • Pre cut foil sheets to rest the burgers in

Directions:

  1. Mix all the ingredients for the sauce and set aside.

  2. Cut all your condiments and set aside so that when you are ready to assemble they are ready to go.

  3. In a large mixing bowl, place your ground meat. Add the soy sauce and sugar and mix. Do not over the mix as this creates a chewy patty. Make even balls and place on a parchment sheet. Their size should be slightly smaller than a tennis ball. Place in the refrigerator.

  4. When you are ready to cook the patties, Season the tops of the burgers with salt and pepper.

  5. Place a skillet over medium high heat, once hot add about 1 tbsp of oil for 2 patties to be cooked at a time. (see notes)

  6. Put the patties on to the skillet unseasoned side down, and place a piece of parchment on one of them. If you do not own a burger press use the back of any wide surface bowl or jar to get an even thin patty. Gently press down so that they cook evenly. 4 minutes then flip. (see notes)

  7. The patty should have a good color on it. Season with salt and pepper and 2 minutes later place a slice of cheese over the patty.

  8. Total cook time per patty is 4 mins per side for a medium. about 5 minutes for well done.

  9. Butter both sides of a burger bun and toast them in a pan.

  10. When you are ready to assemble. Place your foil sheet on a surface, place the bun, sauce, patty, condiments, top sauced bun and immediately wrap that burger up. let it rest for 4-5 minutes.

  11. Serve with fries or coleslaw. Enjoy

Notes:

  1. Using ground beef that has a good percentage of fat in it keeps the patty juicy. A good burger needs fat.

  2. Season your meat well. Even if it's just S&P, for a full flavor burger.

  3. Use fresh ground pepper whenever you can.

  4. Keep the patty's refrigerated until you cook them. A room temp patty will break during the cooking process.

  5. The sauce can be doubled or quadrupled.

  6. I recommend cooking 2-3 patties in a go, simply because you don't want the meat to start steaming during the cooking process due to over crowding the pan.

  7. If you like a medium cooked patty 4 mins per side is great. However for a well done temperature on a patty cook for 5 mins per side, and add cheese to the last 2 minutes of cook time. (I do 4 mins per side)

  8. Resist the urge to press down on the patty while cooking. Place the burgers on the skillet undisturbed. Do not press down with the spatula, as this only releases the patties juices out of the them, resulting in a dry patty.

  9. Always toast the burger buns. If you don't, the sauce will seep in to that bun creating a soggy bottom.

  10. Covering the burger in the foil and letting it rest for a few minutes before inhaling them is key. This creates steam. The burger is allowed to rest and all the flavors along with the cheese meld together. I have 5 guys to thank for this tip.

  11. I find that fresh meat works best for this burger. but frozen is fine too. Just make sure the meat has completely thawed out and there's no moisture.

  12. You can make a batch of these burgers in advance and keep them warm in the oven.

  13. Get creative with your condiments. you can do a fried egg, Caramelized onions, grilled mushrooms, avocado, pickled onions.

  14. Instead of using buns, for a low carb option you could wrap these patties with the condiments with lettuce.



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