Last Updated on September 17, 2023
Not that ButcherBox Ground Beef needs it, but a good crust creates deep flavor. That’s the truth here when it comes to smashburgers. The act of pressing down and creating more surface contact with your ground beef means more browning, more concentration of flavor and a crunch—just delicious.
This recipe creates 4 (6-ounce) smashburgers that feel substantial, and it hits all the marks of this burger type. Besides the tasty crust, there are melty cheese, a soft bun (we recommend brioche, but a seeded hamburger bun is great too) and the condiments of your choice. You can keep these simple with lettuce and tomatoes, but other greens like arugula and condiments like onion jam can really make these your own.
If you’ve never made a smashburger, don’t worry, you’ll be fine. Just definitely turn on your hood if you have one or open your kitchen windows because a little smoke can occur. A high-quality spatula, like a metal fish spatula that’s thin, slightly angled and has slits, is also recommended. With it you can easily scrape up the crusty bottom of the burger and flip.
Ingredients
- 1 1/2 lbs ButcherBox Ground Beef, defrosted and patted dry
- 4 brioche or burger buns of your choice
- Neutral oil, like canola
- Salt and pepper
- 4 slices American or Cheddar cheese
- Iceberg or butter lettuce leaves, for serving
- Tomato slices, for serving
- Condiments, as desired
Instructions
- Divide ground beef into 4 equal portions (do not patty them) and chill in the fridge for 30 minutes before cooking.
- Meanwhile, heat a large skillet (10- to 12-inch diameter) over medium-low heat. In batches, lightly toast the insides of the buns until golden to golden brown, about 2 minutes (brioche toasts fast, so don’t walk away). Lay them toasted side up on the counter or cutting board.
- Take the beef portions out of the fridge. Turn up the skillet heat to high, pour in a light slick of oil (about 2 teaspoons) and turn the pan to make sure it gets coated evenly. When hot, place 1 beef portion in the center of the pan and smash it down in the middle with a spatula. Use the spatula to flatten it more, until about ¼-inch thick. Rough edges are good; just try to avoid rips and big cracks. Cook until the bottom sides are well-browned, about 2 minutes. Season with salt and pepper, then turn the burger over and cook the other side until you’ve reached your desired doneness, about 1 to 2 minutes for medium. Transfer to a plate and repeat with the remaining beef portions.
- Build your smashburgers with lettuce, tomato, cheese and condiments of your choice. Serve immediately.
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