Smash Burger
Ingredients
For the Smash Burger Patties
- 1 lb ground sirloin or ground skirt steak, or a mix of different ground meats that equal 1lb
- 1 tsp salt
- cracked black pepper, to taste
- 1/2 tsp garlic powder
For the Burger Sauce:
- 1/2 cup mayonnaise
- 1/2 tsp brown sugar
- 1 tbsp sweet relish
- 1 tbsp dill relish
- 2 tbsp ketchup
- 2 tsp Dijon mustard
- 1/2 tsp Montreal steak seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
Toppings:
- 6 leaves lettuce, preferably iceberg or shredded romaine
- 2 ripe tomatoes, sliced thinly
- yellow mustard
- ketchup
- pickles or relish
- large potato or brioche hamburger buns
- sliced cheese, such as cheddar, havarti, muenster, or pepper jack
Instructions
- Mix the ground beef with the seasonings. Separate the meat in half, then half each section. That gives you four equal balls that are about four ounces each. If you want thicker patties, double the recipe before separating the meat into six balls.
- Wash your tomatoes and lettuce, slicing the tomatoes and sprinkling them with a little salt to draw out excess water. Slice your cheese if it is not already sliced so you can place it on the patties during the last few minutes of cooking for a full melt. Toast the buns lightly with a little butter in the pan.
- Heat a cast iron pan on the stove and add a little bacon grease, butter, or high heat oil. Heat the pan slowly if using butter so it can brown without burning. Add a ball of meat to the pan, then press it with a heavy meat press until it is flat and thin.
- Cook each patty for around 5 minutes per side, or until 160 degrees F in the center. If you’re using the grill, get the grill up to medium heat and then press the patties on a pan and transfer them to the grill.
- Place each patty on a toasted bun and add your favorite toppings. Add liquid condiments like ketchup or mustard either to the patty or the bun first. Add loose ingredients like lettuce or tomatoes last so they don’t slide.
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