Best Smash Burgers With Griddled Onions And Spicy Special Sauce Recipes
BEST SMASH BURGER RECIPE
My Smash Burger recipe with special sauce and homemade burger seasoning is a one-of-a-kind burger that tastes divine and is so easy to make on a griddle or in a pan. Ready in less than 10 minutes and oh-so delicious.
Provided by Isabel Laessig
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Heat a cast-iron griddle over medium-high heat. Once sizzling hot, grease lightly with butter. Divide your ground beef into 4 equally sized balls - don't form them into patties!
- Place the ground beef balls on the griddle and smash them flat with a spatula. Each patty should be about 4" in diameter - we want those crispy edges!
- Season liberally with burger seasoning and cook until the edges brown, about 2 minutes. Flip the patties and season the other side. Finally, place a slice of cheese on top of each patty.
- Cook until the cheese melts and the burgers are medium-rare, about 1 minute.
- Serve on brioche buns or potato rolls with lettuce, onion, tomato, and burger sauce. Enjoy!
Nutrition Facts : Calories 910 kcal, Carbohydrate 47 g, Protein 35 g, Fat 65 g, SaturatedFat 29 g, TransFat 2 g, Cholesterol 266 mg, Sodium 1977 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE
Smash burgers are an iconic staple of American diners, with their toasted buns and that mysteriously delicious special sauce. My version amps up the flavor of the special sauce with pickled jalapenos and adds a slight smoky, sweet flavor from griddled onions. The secret to the perfect smash burger is not overworking the meat so that it's tender and juicy but still gets a browned, salty crust with a hit of pepper and melty cheese draped over the top.
Provided by Rick Martinez
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
- Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
- Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
- Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
- Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
- Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.
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