Lunch / Dinner
Smash Burgers
Creating a brown, crispy crust is the secret to cooking the ultimate smash burger.
Ingredients
Some say the magic started 60 years ago in Ashland, Kentucky, where a restaurant worker smashed the first burger using a
10 can of beans,
creating that flavorful brown crust, and the rest is history.
Instructions
Freeze bacon for 30 minutes. Cut bacon into 1-inch chunks. Cover with plastic wrap, and freeze for 20 minutes. In the work bowl of a food processor, pulse bacon until finely chopped, about 10 times. Transfer bacon to a large bowl.
Add beef, garlic, and parsley to bacon; mix until just combined. Divide meat mixture into 8 (4-ounce) portions (½ cup each), and form each portion into a ball, gently working meat with hands until combined. Sprinkle each evenly with salt and pepper. Cover and refrigerate for at least 15 minutes.
Heat a cast-iron griddle over medium-high heat until hot and smoking. Place meatballs on hot griddle. Using a sturdy metal spatula, press into ½-inch patties. Cook until brown and crisp on one side, about 3 minutes. Turn patties, and add 1 slice cheese to each. Cook until cheese is melted and an instant-read thermometer inserted in center of meat registers 145°, about 2 minutes, or to desired degree of doneness. Remove patties, and let stand for 1 to 2 minutes.
Stir together ketchup and hot sauce in a small bowl until smooth.
Place 2 patties on each bun. Top with pickles, onion, and ketchup mixture. Serve immediately.