mustard, shredded lettuce, onions, tomatoes, and pickles
4 ounces (110g) freshly ground beef chuck, divided into two 2-ounce (55g) balls
Kosher salt and freshly ground black pepper
1 slice good melting cheese, American, cheddar, or homemade melting cheese
Prepare burger bun by laying toppings on bottom
half of bun. Have it nearby and ready for when
your burger is cooked.
Preheat a large stainless steel sauté pan or
skillet over high heat for 2 minutes. Place balls
of beef in pan and smash down with a stiff metal
spatula, using a second spatula to add pressure.
Smashed patties should be slightly wider than
Season generously with salt and pepper and allow
to cook until patties are well browned and tops
are beginning to turn pale pink/gray in spots,
about 45 seconds. Using a bench scraper or the
back side of a stiff metal spatula, carefully
scrape patties from pan, making sure to get all of
the browned bits.
Flip patties and immediately place a slice of
cheese over 1 patty, then stack the second
directly on top. Immediately remove from pan and
transfer to waiting burger bun. Serve.
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