5 Ingredients or Fewer
The Food Lab's Ultra-Smashed Cheeseburgers
Popular on Food52
16 Reviews
Alexandra S.
August 31, 2016
Made these last night. They were spectacular! Felt like such a treat to have such a good burger. My husband was in heaven. I used grass-fed beef (15% fat), which I just found at my little co-op, and it was so tasty!
Tommy
August 12, 2016
Been making these for some time.
Use a large cast iron frying pan or cast iron griddle.
450-475 degrees - I use a cheap laser temperature sensor from Harbor Freight.
Heat source is a blue hot kerosene or propane burner stove appliance.
Do this outside or in the garage since this billows smoke.
Another special touch is a pat of butter in the middle of a 6 ounce burger for
a Wisconsin butter burger flavor.
One minute on each side for medium rare and flip again for 30 seconds for medium but not as tasty.
Grilled buns also keep the bread from getting soggy.
Even average hamburger mixes taste great !!
Use a large cast iron frying pan or cast iron griddle.
450-475 degrees - I use a cheap laser temperature sensor from Harbor Freight.
Heat source is a blue hot kerosene or propane burner stove appliance.
Do this outside or in the garage since this billows smoke.
Another special touch is a pat of butter in the middle of a 6 ounce burger for
a Wisconsin butter burger flavor.
One minute on each side for medium rare and flip again for 30 seconds for medium but not as tasty.
Grilled buns also keep the bread from getting soggy.
Even average hamburger mixes taste great !!
jodyrah
June 4, 2016
I've made these numerous times. Just follow the recipe. The burgers will be cooked and the cheese will be melted. The burgers are very thin. I don't see how you would be able to get them "less done" other than increasing the patty weight, which would defeat the purpose.
brodieb666
June 4, 2016
The recipe says to flip, immediately add cheese, stack and immediately remove from pan-is the second side supposed to cook at all? Seems not, so why not add the cheese on top of each patty when cooking? Then the cheeses will melt during cooking, and maybe give you a less well done center.
Bobjackson3
May 31, 2016
So if you're grilling, would it work the same if you were to smash the burgers before you put them on the grill
pjcamp
May 31, 2016
Doubtful. The point is to push it hard against the cooking surface. If you want to grill, you could stick a griddle on your grill and press them on that.
Ginger
June 2, 2016
Bobjackson3, I saw this very thing on The Food Network. Jeff M, from The Kitchen, put a griddle on the grill. He let the griddle get really hot
He, then, put the cold ball of meat on the griddle and smashed it. He seared it on the one side, flipped it over and seared it for a minute on the other. The smoke from the grill would get in to the burger.
He, then, put the cold ball of meat on the griddle and smashed it. He seared it on the one side, flipped it over and seared it for a minute on the other. The smoke from the grill would get in to the burger.
Ginger
May 31, 2016
So, Kristen, I have heard over and over that meat should be room temp before cooking. When making this burger, it should be fridge temp before starting? Thanks
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