Homemade Smashburgers | Karen’s Kitchen Stories

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These smashburgers bring you the best part of a burger cooked on a griddle… the crusty, browned, caramelized, full-of-flavor surface of the meat. Yes!¬†


These smashburgers bring you the best part of a burger cooked on a griddle... the crusty, browned, caramelized, full-of-flavor surface of the meat.

Instead of forming a quarter pound of beef into a patty and then cooking it on a griddle, you break the meat up into 2 ounce balls, and then smash (thus the name) the meat into the griddle to create the thinnest patty possible. The patties are stacked on top of each other with slices of American cheese set between them.  Check out how melty the cheese gets. Eating one of these will transport you to your favorite childhood diner.

A little happy dance may or may not have broken out on first bite.

These smashburgers bring you the best part of a burger cooked on a griddle... the crusty, browned, caramelized, full-of-flavor surface of the meat.

I’ve never been to a Freddy’s, Smashburger, or Steak n Shake, and had no idea they existed (I grew up and live in the land of In and Out Burger!). Evidently, there is a Smashburger only three miles from my house. I had no idea! I’ll have to give them a try.

This burger seems to more closely resemble the Freddy’s version, because the bun is not “artisan,” and the cheese is American. And, yes, the American cheese was perfect for this burger. I am not ashamed to admit it.

I found this burger on the blog, Cheese with Noodles, my Secret Recipe Club assignment for August. Secret Recipe club is a group of bloggers who are assigned a specific blog from which to choose a recipe to make, and then we all post on the same day. I love it because I end up making something I might never even have thought of making, plus, I get to discover a new blog.

Anna, who lives in the Alaskan interior, writes Cheese with Noodles to keep a record of all of her favorite recipes. She has bunnies, cats, and puppies, oh, and a husband too! She likes doing crafty things, painting her nails in many colors, and spending time in the garden whenever the Alaskan weather allows. I really want to try her bacon, cheddar, potato waffles. This may be the recipe that pushes me to finally get a waffle iron.

A note about smashing the burger: I followed Anna’s advice and wrapped the bottom of a large heat proof bowl with foil, and smashed away. It worked beautifully!

After the recipe, check out the links to the rest of the Secret Recipe Club Reveal Day posts.

These smashburgers bring you the best part of a burger cooked on a griddle... the crusty, browned, caramelized, full-of-flavor surface of the meat.

Ingredients

  • Four ounces 80 % lean ground beef
  • Soft white hamburger bun
  • Melted butter
  • Seasoned salt
  • One slice of American cheese
  • Condiments of your choice, in my case, ketchup, mustard, hamburger pickles, pickled jalapeno, and sliced onions

Instructions

  1. Divide the ground beef into two pieces, and form each piece into a loose ball.
  2. Heat a griddle with medium high heat. Brush the inside of the bun with butter, and place them on the griddle. Remove with lightly toasted.
  3. Brush some of the butter on the griddle, and place a ball of the ground beef on top of the butter. Immediately smash it down with heat proof bowl or heavy spatula. It should end up really thin. Repeat with the other patty and then sprinkle them both with the seasoned salt.
  4. Cook the patties for 1 to 2 minutes, until very brown. Flip the burgers over, and let cook for about 45 seconds.
  5. Place the cheese on top of one of the patties. Place the second patty on top of the cheese, and cook for another 20 to 30 seconds, until the cheese melts. Place them on the bun.
  6. Serve with condiments of your choice.

Yield: Serves one


These smashburgers bring you the best part of a burger cooked on a griddle... the crusty, browned, caramelized, full-of-flavor surface of the meat.

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