Smashed Burgers
The best burgers usually revolve around bespoke blends that cook up ultrajuicy, but this diner staple trades on one simple truth: Crust is king. Smashed burgers share the same thin, verging-on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensured that it spread and stuck uniformly to the skillet (instead of shrinking as it cooked), which helped guarantee deep browning. We made two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Sandwiching an ultramelty slice of Kraft American cheese between the two patties helped the cheese melt thoroughly and seep into the meat almost like a rich, salty cheese sauce would. Our creamy, tangy burger sauce added more richness and moisture; lettuce and thinly sliced tomato provided freshness and acidity; and the soft bun offered tenderness.
Nutrition Information
Ingredients
Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dill pickle plus ½ teaspoon brine
- 1 1/2 teaspoons ketchup
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
Burgers
- 2 hamburger bun, toasted if desired
- 8 ounces (80 percent lean) ground beef
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon kosher salt, divided
- 2 slices American cheese (2 ounces)
- Bibb lettuce leaves
- tomato
Instructions
- 1Note: Do not use a stainless-steel or nonstick skillet here. You can use 85 percent lean ground beef, but 90 percent lean will produce a dry burger. Open a window or turn on your exhaust fan before cooking. Be assertive when pressing the patties. We strongly prefer Kraft Singles here for their meltability. To serve four, double the ingredients for the sauce and burgers and use the same amount of oil; once the burgers are cooked, transfer them to a wire rack set in a rimmed baking sheet, adding cheese to the first four burgers, and keep warm in a 200-degree oven. Place on buns right before serving. It's unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)
- 2FOR THE SAUCE: Stir all ingredients together in bowl.
- 3FOR THE BURGERS: Spread 1 tablespoon sauce on cut side of each bun top. Divide beef into 4 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in 12-inch cast-iron or carbon-steel skillet. Use paper towel to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes. While skillet heats, wrap bottom and sides of small saucepan with large sheet of aluminum foil, anchoring foil on rim, and place large plate next to cooktop.
- 4Increase heat to high. When skillet begins to smoke, place 2 balls about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 to 4½ inches in diameter. Place saucepan on plate next to cooktop. Sprinkle patties with ⅛ teaspoon salt and season with pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet). Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese. Top with lettuce and tomato. Cap with prepared bun tops. Serve immediately.