Best-Ever (Smashed) Burgers
After making these crispy, tasty little gems, I won’t ever go back to making ‘normal’ burgers. What’s different about a smashed burger, I hear you ask? Everything!
- The patties are smaller, and thinner. As thin as you can get.
- No flavouring, no binding ingredients – just good quality minced beef.
- They’re cooked in a searing hot – dry – pan. No oil required.
- They’re QUICK to cook. Like, within one minute.
- As soon as they’re brown and deliciously crispy, you sandwich one on top of another, with just a thin square of sliced cheese between them, and then serve into a waiting bun.
Trust me, these are the BEST!
Why are they called ‘smashed’ burgers? Because you start with golf-ball sized blobs of minced beef, which you then SMASH INTO THE PAN with a kitchen implement of your choosing. I use a thick, metal potato masher. It’s crucial, to flatten them on the heat, and make them thin. Thin = crispy = tasty. Unbelievably so.
In the images below, one of these burgers was a bit too thin, and threatened to fall apart in the pan. However, the melty cheese glued the pieces together nicely 🙂
Here’s a proper recipe with pictures: https://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html
Do watch the video to see how it’s done. And remember, you don’t need special tools. A sturdy potato-masher / ricer and a fish slice will do the trick.
My big tip is to get everything ready before you start cooking. That means if you want toppings for your burgers, or sauces, get the buns loaded up beforehand. I use a combination of chilli jam and mayo on the top lid, and usually BBQ sauce on the bottom half. Then whatever salad stuff I have, usually lettuce and tomato. My son adores them with crispy bacon and / or mushrooms. Hubs likes raw onion slices. The undivided star of the show is the crispy, cheesy burger. Nom nom.
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊