Being an old-ass mom of a newborn and extremely active 3 year old, I’m allllll about the speediness of dinner. Bon Appetit put out a super weird (and quick) recipe for a smashburger; that is, a burger you make on the grill but in a pan (on the grill). I had been making BA’s “smashburger” recipe for a few weeks before I had to go to Phoenix for a sales meeting. Guess what greeted me when I got off the plane at the Phoenix airport??? I had no idea such a chain existed and was cracking up and took this picture to send to my husband to show my disbelief that a franchise called “Smashburger” actually existed.
OMG, it exists!
When you grill a hamburger, all the fat drips down into the coals/grates. Fat = flavor and sometimes grilling a burger directly on the grill does leave me with a dry burger, especially if it’s well-done (you know, for previous pregnancy’s sake). Still using the grill but using a griddle or cast iron pan on the grill allows you to cook the burger over high heat in it’s own fat. Before you let it cook, take a very, very loose ball of 80/20 ground beef and smash it in your pan.
burger ballz
These burgers are meant to be thin and cooked through. The edges will get crunchy, crusty and lacey.
mmmmmm burgers
Once finished, you can toast the buns in the same grease left in the pan. Lastly, do not forget the cheese or the special sauce.
secret sauce isn’t really very secret. add a teaspoon of pickle juice for extra dilliness!
This recipe is kind of awesome because you don’t mess up your stove with splattering meat grease. Grilling burgers in their own fat, if you think about it, it’s kind of like DUH, why didn’t I think of that? Tots optional.
I’ve never personally eaten a smashburger or in-and-out burger, but if they taste as delicious as this does, next time I’m in California (or Phoenix), I’m totally down for one.
The Smashburger (recipe from Bon Appetit)
For four burgers
Ingredients:
- 1 lb 80/20 ground beef (I think Whole Foods grass fed 85/15 works well too with tons of flavor)
- 1-2 tablespoons canola oil
- Kosher salt (couple of pinches)
- 4 slices America (or sharp cheddar) cheese
- 1/4 cup ketchup
- 1/4 cup mayo
- 1/2 mini gherkin pickle, finely diced
- 4 potato (or brioche – my fave) buns
- Shredded iceberg lettuce
Method
- Take the beef out of the fridge a good hour before smashing. Form into four loose balls and let come to room temp.
- Preheat the grill with the griddle or pan inside of it and for the love of Pete, make sure you are using a cast iron or high heat proof pan!
- Mix together the ketchup, mayo and diced pickles. Add a few turns of cracked pepper. Set sauce aside for later.
- Once the pan is hot (like 500°F hot), pour the canola oil into a small bowl. Using a paper towel and tongs, dip the paper towel into the canola oil and swipe the oil all over the hot pan.
- Place the burger balls into the pan and using a large, flat spatula, smash them down as thinly as possible. (It helps to spray the spatula with a non-stick cooking spray so the meat doesn’t stick.)
- Sprinkle the flattened burger patties with kosher salt.
- Cook for about 2 minutes, until the burgers start browning at the edges and look craggy and lacy.
- Flip, add more salt, and add the cheese. Close the lid of the grill for a minute to let the cheese melt.
- Remove from grill after another minute and a half.
- Wipe out the pan and place the buns in the burger grease, toasting until browned.
- Serve with a slather of sauce and iceberg lettuce.
