Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 tablespoons oil. Divide ground beef into 8 2-ounce balls. When it's hot, place a patty on the pan and smash it with a spatula or bacon press. Move it around to melt it. Add onions and let them cook until translucent. Saut some onions and add to ground chuck that is 80% beef. Cook for 2 minutes, then flip. Smash burger meat onto the grill. Directions Place a 9-in. Dice all your meat and fat into rough cubes that will fit through your mincer easily Layout cling film on your bench with a few overlapping layers ready for your mince in a minute Heat your griddle to very high heat. Throw the meatballs on the griddle and place a hefty amount of super-thin sliced onion on each. Place cast iron skillet or cast iron grilled on the grates and allow it to preheat for 5 minutes. Add one ball of ground beef to the pan and press down firmly with 2 large crisscrossed metal spatulas for 10 seconds. Make hamburger into 1/3 lb patties. The recipe calls for two medium red onions, thinly sliced. Set heat on the pan to medium-high. Cook for 2 to 3 minutes flip and continue to cook on the other side. Repeat this for all of the meatballs. 450 F Add A Note 3 Oil the griddle with fat or butter. Mix all the Burger Juice ingredients together in a small bowl. Place patties on hot griddle and smash using spatula or burger press. Mix all ingredients for the burger sauce, and set aside in the fridge. A smash burger is always good. Make the smash burgers: Reduce the oven temperature to 375F (190C). Divide the meat into four patties. Heat your grill to 400 degrees on medium-high direct heat. Onions sm. Cook for about 2 minutes. Let the formed patties sit at room temperature for 5 to ten minutes. Add onions, stirring somewhat regularly until they caramelize. Build the burger by building up from the bottom by adding the two burgers with cheese on each bun. 493 votes, 20 comments. Step-by-Step Instructions In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Press the 3oz balls directly onto the skillet and top with the thinly sliced onions. Double Smash Burger w/Cheese Sauce - The Backyard BBQ - Morgantown, WV #5 Things are looking up! Heat a griddle or large cast-iron skillet over medium-high heat until hot. Melt about 1-2 teaspoons of butter in the skillet for each batch of burgers. Place the foil wrapped skillet or a spatula over the beef balls and smash them into flat disks. Once patties are cooked to medium, add sliced American cheese and warm until melted. Cook the patties to an internal temperature of 160 with a meat thermometer, about another 5 minutes. Once hot, melt 1 tablespoon butter. Prepare your ground beef into balls somewhere between the size of a golf ball and a baseball. From the freezer, place the burgers directly in the hot skillet. 10. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Brown your Onions. The parchment paper keeps the meat from sticking to the spatula. Season the 4 burger balls with salt and pepper. Step 7 Then add of salted butter and one slice of american cheese to each burger. Step 6 When the timer reads 10 minutes, place the burgers on the griddle and firmly press each burger down for 5 seconds and leave hood open. Place the onions on the corner of griddle to start caramelizing. A pair of quarter-pound dry-aged patties get smashed alongside onions, mayo, housemade pickles and mustard, and "government cheese," aka the defiantly melty processed stuff. Table of Contents Why This Recipe Works Ingredient Notes test kitchen Tips Don't make nice pretty balls. After placing hamburger on hot griddle place a piece of parchment paper over the top and then smash. Brush the burger patties with Colavita Olive Oil and place on the grill. Place each half, buttered side down, on a griddle on medium heat and toast until light golden brown. Skillet should be smoking before adding meat patties. Add onions and season with salt and a little pepper. Sure, you could go with the old standbys of ketchup and mustard on your burger, but combine the ketchup and mustard with a little mayonnaise, some sweet pickles and a little pickle juice and you have a sauce that covers all the bases with one spread and is . All in all, this recipe only requires a few basic ingredients. Cook onions until caramel in color and very sweet, 35-40 minutes. Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. In a large cast-iron skillet over medium-high heat, heat 1 teaspoon of oil until shimmering. I added 2 tablespoons of canola oil into a large nonstick pan over medium heat and then added the onions. Toast half of the buns, cut side down, in skillet until lightly golden, about 1 minute. Sear 2-3 minutes or until some fat . Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits. Place 5 balls on the griddle and top with some of the sliced onions. Grill for about 3 minutes each side. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Remove the spatulas and sprinkle the beef patty with the onion and garlic powder mixture. Add butter to the skillet and let it melt. Slice the onion thinly (as thinly as you can!) Chop bacon into small strips, then cook until crisp, around 5 minutes. Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Loosely form 4 patties of beef and place them onto a hot grill, flattening them evenly with a spatula. Share recipes or photos of burgers you have Add another tbsp of butter in between the burgers. How to make a perfect Smash Burger Step 1. Place a cast iron griddle on the grill grate while the grill preheats. Immediately, top the patties with thinly sliced onions. Sprinkle liberally with burger seasoning. Refrigerate until ready to use. Whisk all 4 ingredients together (mayonnaise, horseradish, mustard and green relish) in a small bowl and set aside. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the mouth watering Oklahoma Onion Smash Burger, cooked on the griddle inside the grill. Repeat until all the burgers are smashed. Let cook until brown and translucent; about 15 minutes; Cook before serving burgers, or place in an oven at the lowest . Add 2 beef balls. Step 1 Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Once the burger is flat place enough sauteed onions on top to cover the patty and press them into the meat. How to Make a Smash Burger Heat your griddle greased with a little butter. Instructions Preheat your Yoder Smokers YS640s Pellet Grill to 500 F, with the Yoder Smokers cast iron griddle in place over the fire box, smooth side up. Place a large cast iron skillet on the grill or, use the flat, griddle side of grill grates. Transfer the buns to the. Add. Flip the patties over and add the blue cheese. Pre-heat cast iron skillet on high heat. In a small bowl, mix together the salt, pepper, and coriander. Portion the ground beef into whatever size you want the patties to be. Weight out loosely packed balls of ground beef to 1.5oz each. Immediately remove from pan and transfer to waiting burger bun. 12 tsp. Method: Beef Pattie Slowly sweat down your diced onions over a medium heat and cook until golden brown and sugars have released. When it's hot, add the canola oil. Place onto a parchment lined pan. Form ground beef into equally sized balls. Place 1 slice of Swiss cheese on each burger while they are on the grill. Sprinkle the beef with salt and pepper. 1. Once the mustard sears to form a tangy crust, carefully flip the burger over, so the onions are facing the griddle. Let cook until onions start to soften, about 1 minute. Flip the patties and repeat. Season the patties with salt and pepper and cook for 2. Heat a skillet over medium heat with olive oil, 2 turns of the pan. Give your surface a few minutes to get nice and hot. cast-iron skillet over medium heat. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. Top the burgers with the avocado smash, pickled onions, lettuce and serve on whole wheat hamburger buns. Season tops lightly with salt and black pepper. salt, or to taste. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. Heat a pan (preferably cast iron, carbon steel or stainless steel) over medium-high heat. Allow to cook for 2 minutes then flip. Place the lid on the grill. Red onion slices cooking. Form the meat into 4 large meatballs (about 4 oz each). Once you have combined the onions and Worcestershire sauce, just barely form them into blobs. Heat a large frying pan or flat top over medium high heat for a few minutes. You need some fat to get juicy and flavorful burgers. Cook until browned at the edges and juicy on top, then flip. balls or 2-inch balls and place in the refrigerator, covered with plastic wrap, until ready to cook. Add onions to the pan. As the patties are coming to room temperature, preheat a large skillet or better, yet, a griddle over medium heat. Let cook with no further pressing until burgers are well browned, about 2 minutes. You want a nice thin patty. Directions. 3. Place the beef patties on the grill or a hot skillet over medium-high heat. I smash the patty by itself top with cheese and put it on the slaw/chili. Transfer to a plate or small baking sheet. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Place the beef balls, in batches if necessary, on the. Instructions. Ingredients 1.5 lbs chicken breast, pounded to quarter inch thickness 2 teaspoons salt 2 teaspoons cracked black pepper 2 tablespoons parmesan, finely grated 4 slices American Cheese 4 kaiser rolls, split and toasted After about 30 seconds, smash the balls with a spatula or a cast iron burger press. Place 1 tablespoon of butter in a large skillet over medium high heat. Preheat your indoor griddle or a heavy skillet over medium high heat. In another medium-sized bowl, add the beef. 12 tsp. Add ground beef balls to the skillet and then firmly press down on the ground beef ball with a large metal spatula to form about a 1/4 inch thick patty. Total Time 5mins Yield 4 servings ( cup) Jump to Recipe Our Smash Burger Sauce, aka smash sauce, is as simple as can be and absolutely perfect. In a cast iron skillet on medium heat, add 1 . Place your thin sliced onions in a bowl with a shake of Jacobsen Salt Co. Kosher Sea Salt and toss to coat. He set them on a searing hot griddle, and topped them with a tangle of whispy-thin shaved Vidalia onions and a sprinkle of salt. Place the balls of beef on the griddle and smash them down with a spatula until thin. Make sure to toast your bun well to start so it doesn't get soggy. Add a couple of pinches of salt to help release the moisture in the onions. Add the burger buns, cut side down, then toast until golden, 1 to 2 minutes. Specialties: Smashburger is an innovative restaurant concept that is redefining its category by providing a burger experience that combines the superior product, service and atmosphere associated with sit-down casual dining and the speed and convenience associated with quick-service restaurants. When the bottoms are browned, remove the burgers from the heat. After about three to four minutes, when the bottom is crispy, flip the burgers. DIRECTIONS. Divide the ground beef into 8 portions (3 oz. For the Bacon Aioli. Using your hands, mix until evenly combined. Then place 4 of the beef balls on the griddle in the melted butter. Place the patties on a cookie sheet lined with parchment paper. With its handcrafted menu items ranging from smashed-to-order burgers, handspun Haagen-Dazs . Instructions. Season the top of each ball of beef with kosher salt and freshly ground black pepper. Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. season with salt and place on a baking sheet uncovered in the fridge. Heat a large (12-inch) cast-iron, stainless steel, or carbon steel skillet over medium-high heat until ripping hot and smoking, about 5 minutes. Add A Note Ingredients Then place on a platter and set aside. (Do not put the salt in the mixture; you'll add it later.) Let cook for another minute or two before flipping. Add grapeseed oil to your large non-stick saute pan. Increase burner temperature to medium-high; add oil. Fire up the grill, and oil up the flat top/griddle. directions Divide the beef into 8 (2 ounce) portions and form them into balls. A harmony of two types of mustard and mayonnaise is all you need to turn a crispy, craggy-edges smash burger into a masterpiece. Place burger balls on hot griddle and immediately smash them down with a spatula until flattened thin, (about a half inch). Smash Burgers 2 pounds 80/20 ground chuck 4 strips fried bacon 1 whole-sliced onion, caramelized Shape patties into large meatball size. Let sit for about a minute, and then SMASH down with a sturdy spatula. I put beef chili on the bottom and coleslaw on top of that. Split open each burger bun and spread softened butter on the inside of both halves. 2. Add the sugar to help in the caramelization process for the onions. Thinly slice onions and place in a pan over medium heat with butter and oil. Place the balls of meat onto a hot griddle. Heat a grill to high heat. Flip the burgers and top with cheese. Heat up a grill or griddle to high heat. After 12 minutes, add the butter to the onions and continue to cook for 6 minutes, stirring frequently. Once the griddle is ready and dancing with sizzling tallow, it's time to place those mustard-smeared patties on the heat, mustard-side down. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty. Double up and serve smashed patties on simple buns with mayonnaise, mustard, caramelized onion slice and bacon. Grillax gives a unique rendition of Smash Burgers off a FireDisc Cooker. Smash Burgers Preheat the grill to 400F. Using parchment helps avoid spatula sticking to beef.) Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combinecover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour. If you don't have a smasher, use a spatula and press down on the top with with something strong. Add the butter and let melt. Then, WHAM! Season with salt and pepper. Directions. 4. 12. While the grill preheats, form 2 inch balls with the meat (do not over work), you should have 8 balls. Cook the meatballs over moderately high heat for 30 seconds. Move to side or off the griddle entirely. Heat a cast-iron skillet or griddle over medium-high heat. Heat up your skillet to HIGH heat. Cook the burgers for 2 to 3 minutes, without moving them, so the bottoms get browned and crusty. He smashed the balls with his his heavy-duty. In a medium bowl, mix ground beef, diced onion, salt and pepper. Add 2 to 4 balls to the pan, leaving plenty of space around them, smash them down into thin patties and season generously with salt and pepper to taste. Thinly slice onions, and toss in a bowl with oil and kosher salt Form ground beef into balls approximately 1/3 pound in size The cook itself Heat a cooking surface over medium-low heat for your onions. Add in 2 of the patties and smash flat with a spatula until they're about 1/2 inch thick. Then mustard and diced onions on top. You can find the full ingredient list and recipe instructions on her website here. Heat a large cast-iron skillet over medium-high heat until nearly smoking. Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. For me, this is one burner of my griddle, but it can be any pan for you. Instructions. Place bacon a paper towel-lined plate and reserve bacon grease in a cup to cool until room temperature. each) and form into balls. black pepper, or to taste. Meanwhile, coat inside of buns with olive . Grill until cheese melts and burgers are 160 degrees, or medium. Chop the onions until they are finely diced. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Pour the Burger Juice into the beef, and gently break it up with a spoon or your hands and GENTLY mix thoroughly. Place 4 or 5 meatballs on the hot griddle at a time, and top with onions. Brush on mustard (as a binder) and add a light coat of Montana Outlaw BBQ Beef Rub. Butter each burger bun with softened butter, set aside. Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much. Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Assemble burgers in a proper restaurant style Add a meat patty Add about 2 to 3 slices of pickles Add your shredded lettuce Top with tomatoes slices and onions if so desire Add another meat patty Cover with top bun. Add the avocado oil and all of the onions and sliced jalapenos. Drop your burger balls in and quickly sear them on the bottom. Form 6-8 equal-sized ground beef balls. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. From the freezer, place the burgers directly in the hot skillet. Divide into 4 equal portions (5 ounces) and form into balls. Preheat Twin Oaks Gas Grill to medium high with the griddle centered over the grates. Set aside until ready to use. A community for discussion about Burgers. Once the meat is browned on the bottom, flip each patty over and immediately. Get your cast iron skillet (or flat-top griddle) ripping hot. When the onions are done cooking, remove from griddle and set aside. Heat a cast-iron or large heavy skillet (or griddle) over medium high heat until very hot, about 2 minutes, then lightly brush with vegetable oil. Heat 1 tbsp butter in a cast iron pan on medium high. Once loudly sizzling place a ball into the pan and press it flat with a burger smasher. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. Medium-rare grass-fed beef cheeseburger w/tomato and red onion confit For the smashburgers: Divide the ground beef into 0.14 lb. When the grill is ready, place a griddle on top of the grill grate. Wraping the burgers Cut out a parchment paper into a square shape. With a large metal spatula, firmly. Let rest 20-30 minutes. Allow patties to cook until a good amount of juices form on top as well as color, flip, apply cheese to each patty and then place the top bun on one, then to bottom bun on top of the other half bun. Season burgers with more mix and continue to cook: Season the smashburgers with another 1/8 teaspoon burger seasoning mix. Flip your burgers and firmly smash them down . Heat a large skillet over medium high heat (about 350 degrees F). Unfinishedlobotomy 2 days ago. For the mustard aioli: In a medium bowl, whisk all ingredients together. Season with the patties with garlic salt and the pepper. Add clarified butter (ghee) to skillet, then add one patty to the skillet. If you want to make a Smashburger-style burger at home, follow the steps below: Form the ground beef into 4-ounce pucks. To that add a bit of Worcestershire sauce. Season with burger seasoning. He recently added the smash burger that launched his restaurant ownership dreams; it's available in limited quantities from 4 to 8pm each day. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown. A smash burger with the best burger sauce is even better! Repeat with remaining buns. The onion already contains salt, so do not over season. Smash the balls into burgers with a large spatula. 123k members in the burgers community. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). With a large metal spatula, firmly press each burger into the pan. Cook the patties for about 8 minutes on the first side. Cook for an additional 2 minutes, or until the patties are cooked to your liking. Step 2. Coat a small area with cooking spray and add onions, moving around until soft and opaque, with a little char, about 2-3 minutes. 11. Heat a cast-iron skillet over medium-high heat. Garlic powder mixture 80 % beef. balls or 2-inch balls and place in a bowl with spatula! Cook for another minute or two before flipping < a href= '' https: //www.savoryexperiments.com/griddle-smash-burgers/ '' > Seattle burgers. Re about 1/2 inch thick onions are facing the griddle in the hot skillet adding the two with. 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