Easy homemade smash burgess crispy on the exterior, juicy on the within, with melted cheese!
Typically when I believe about burgers I am drawn to thick and juicy types, preferably grilled above open up flames, but there is anything that’s magical about pan/griddle seared burgers oh guy, the caramelized crispy prime and bottom are the most effective! Enter smash burgers where the simple plan is that alternatively of producing one particular thick patty, you divide the meat into 2 little patties to double the floor place! The meat for the patties are shaped into balls and smashed onto the pan, to press the meat correct into the pan to caramelize, right before flipping to get the other sides. Mainly because the patties are so skinny, they consider virtually no time to cook dinner and you want to use a fattier ground beef to ensure that they continue being moist and juicy! Exactly where I often combine seasonings and other components into the meat for thicker burgers, these burgers are just the meat, shaped into balls and smashed just before seasoning with salt and pepper to taste. I like to insert cheese, by topping the patties with slices soon after flipping so it melts as they cook dinner! Because the patties are so modest, they are served 2 for every bun with both one or two slices of cheese!
Prep Time: 10 minutes Cook Time: 10 minutes Full Time: 20 minutes Servings: 4
Effortless handmade smash burgess crispy on the outdoors, juicy on the inside, with melted cheese!
- 1 pound floor beef
- salt and pepper to style
- 4 (or 8) slices cheese
- 4 buns (gluten-no cost for gluten-no cost)
- Divide the beef into 8 (2 ounce) portions and sort them into balls.
- Heat a pan (preferably forged iron, carbon metal or stainless metal) more than medium-substantial heat.
- Increase 2 to 4 balls to the pan, leaving lots of area all around them, smash them down into thin patties and season generously with salt and pepper to flavor.
- Cook dinner right up until golden brown, about 2 minutes, right before flipping.
- Spot the cheese on the patties and when it has melted, scrape the burgers out of the pan and slide them into the buns, 2 patties for every bun.
Choice: Include your favourite burger toppings these kinds of as: mustard, ketchup, mayo, lettuce, tomato, pickles, onions, bacon, etcetera.
Suggestion: Only smash the burger down after the meat will begin to adhere to the pan appropriate absent and urgent it down a next time can cause the patties to crack up.
Idea: Use a metallic spatula or scraper to scrape/carry the patties off of the pan.