Smashburgers
There isn't much better in my opinion than a smash burger. This is something that could be on our menu weekly and I would never get a single complaint. Although more convenient to make on a griddle top, these can also be made in your kitchen. Here is how I make them....
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Servings: 4 burgers
Ingredients
- 1 lb Browsey Acres American Wagyu Ground Beef
- 4 Brioche Buns
- 1/2 small sweet yellow onion sliced thinly
- yellow mustard
- SPG(Salt, Pepper, Garlic)
- 4 slices American Cheese
Instructions
- Toast buns on low medium heat in butter or bacon grease and set aside.
- Get your griddle or 12" pan turned up to high heat.
- Roll 1lb ground beef into 4 equal sized balls.
- Place ground beef balls on griddle and place onions on top if desired. Press down firmly with burger press or a spatula using parchment paper to keep from sticking. If using a pan it will be difficult to cook more than 2 at a time.
- Once pressed firmly, season with SPG and add yellow mustard if preferred.
- Once edges start getting gray use a flat scraper or spatula to carefully scrape and flip each burger. You should have a nice crust formed if you pressed hard enough and your heat was adequate.
- I only season one side with SPG so once flipped add a slice of American cheese to each.
- Once cheese is melted burger will be ready to remove from heat and place on bun.
- Add preferred toppings and enjoy!
Video
Notes
These are certainly easier on a griddle but if using a pan a 12" is ideal. Â It's big enough to cook 2 at a time but small enough that the burner can evenly distribute heat. I like to use at least 80/20 or fattier for smash burgers so they retain moisture. Â That is what makes the Browsey Acres American wagyu so appealing. Â It's high quality beef with a nice amount of good unsaturated fats.
Look fabulous!! I can almost smell them cooking!!!
I love your recipes! but I equally love your step by step info
I can’t help but feel the heartfelt time and your love of cooking!! thank you for not only sharing but HOW you share! Thank you so much and please keep cooking and sharing!
Thanks a bunch!
Sound great try real soon! Were do fine this ground meat?
You can use any 80/20 ground beef or chuck.