Just trust me and make them.
The search for the best burgers began for me a while ago. I used to think the absolute pinnacle of burgers was going to a bar and grill and ordering a ridiculously thick, definitely from a a frozen box, nearly flavorless slab of meat. Fortunately, I discovered a better way. And there are definitely a few do's and don'ts to share.
- DO used the absolute best beef you can find. It makes a big difference in these burgers. Also, you 100% need to use medium ground beef or ground chuck. The fat content lends not only incredible flavour, but will help form a crust on the outside of the burgers.
- DON'T BBQ them. I know, I know. BBQ is a summer staple, and it's hard to let go. But by far the best burgers I've had have come from a griddle, or a cast-iron pan. The BBQ adds great smoky flavour, but also tends to completely dry out the burgers. For the longest time, I HATED homemade burgers because they were always made on the grill. The tasted like hockey pucks (and come to think of it, looked like them too).
- DO add more fat. Fat = flavour. There is no debate. In this recipe, I use salted butter, but I've also had them with finely chopped bacon slices - a fantastic idea to add depth of flavour. Again, the addition of the butter helps form a delicious crust on the outside of the patty.
- DO get the best quality hamburger buns you can find. If you're in Western Canada, I highly, highly recommend Cobs Bread. Best hamburger, slider, and hotdog buns around. The buns should be super soft, and compress once you start biting into the burger.
- DON'T skimp on the toppings. This burger needs to be smothered in the classic sauce, and the pickles need to be piled high. You won't regret it.
- DO toast your buns in the leftover pan drippings once the burgers are done. The crispy, fatty, flavour is pure heaven.
- DON'T use the wrong cheese. This is the right cheese. You all know what I'm talking about.
- Finally, DO pick the right sides. The right sides are onion rings and a chocolate milkshake. Or this chocolate cake milkshake. This is not a meal to back off on the calories. It's the full-court press of comfort and indulgence.
What are your best tips for burgers? Are you a grill or a griddle fan? Let me know in the comments!
The Best Smash Burgers
These smash burgers are juicy, easy, quick to make, and so delicious.
Equipment
- Cast Iron Skillet
Ingredients
Secret Sauce
- ¾ C mayo
- 2 tablespoon mustard
- 1.5 tablespoon ketchup
- 2 tablespoon relish
- 1 tbsp soy sauce
- 1.5 teaspoon granulated sugar
Burgers
- 1 lb medium ground bee/chuck It has to be medium, not lean or extra lean. Lean will give you tough burgers with less flavour.
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon butter At room temperature
- 4 slices American cheese
- 4 burger buns
Toppings
- lettuce
- tomato
- thinly sliced pickles
- secret sauce
Instructions
- Make the secret sauce: combine all ingredients in a small bowl, set aside.Start preheating your cast-iron skillet to medium-high/high (it makes the best crust for these).Make the burgers: combine meat, salt & pepper, and butter in a large bowl. Squish everything together with your hands, breaking up the butter as you go. It should resemble pea-sized chunks by the time your done.Separate meat into four equal balls.Place one of the burgers in the cast iron skillet. Immediately smash it with a large metal spatula. Try to get it to about ½″ thickness. You want these to cook fast.After about 3 minutes, flip the burger and continue cooking for another minute. Add American cheese slices and cover the pan with a lid for another 90 seconds.Remove the burgers from the pan. Immediately add your burger buns face down in the delicious, greasy burger juice. Let them hang out for about 90 seconds. Remove, and repeat with the remaining burgers and buns.Build the burger: slather the top and bottom buns in secret sauce. Place the burger patty on the bottom bun, then the pickles, tomato, and lettuce. Add the top bun and smash down.Enjoy with a serving of onion rings, and a chocolate shake!
Video
Tried this recipe?Let us know how it was!
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