Tasty 101 Smash Burger
Crafted with a meticulously balanced blend of ground chuck, short rib, and brisket, these smash burgers are the everything you’ve been waiting for. The key to perfection is in the searing: a hot cast iron skillet transforms these patties with delectable caramelized edges. A generous seasoning of salt and pepper, along with a hint of mustard, delivers an explosion of flavors. Top it off with American cheese, melted just to the brink of perfection, and a toasted bun. We serve ours with a generous slather of a tangy burger sauce, tomatoes, and lettuce. It’s truly delicious!
for 4 servings
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon dijon mustard
- 4 kosher dill pickle slices, finely chopped
- ¼ teaspoon garlic powder
- 12 oz 80/20 ground beef chuck
- 6 oz ground beef short rib
- 6 oz ground beef brisket rib
- 2 tablespoons dijon mustard
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons canola oil, divided
- 8 slices american cheese
- 4 large hamburger buns
- 4 tablespoons unsalted butter, softened
- 4 green leaf lettuce leaves
- 4 slices beefsteak tomato
- Calories 1176
- Fat 72g
- Carbs 69g
- Fiber 7g
- Sugar 26g
- Protein 56g
Estimated values based on one serving size.
- Make the burger sauce: In a medium bowl, mix together the mayonnaise, ketchup, mustard, pickles, and garlic powder until evenly combined. Set aside.
- Make the burgers: In a medium bowl, gently mix together the ground chuck, short rib, and brisket. Loosely pack the meat into eight ⅓-cup (3-ounce) balls. Generously season the tops with salt and pepper.
- Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Add two of the beef balls to the hot skillet, seasoned side down. Smash flat with two spatulas to form 4-inch-wide patties (craggy edges are your friend). Cook, undisturbed, until the outer edges are brown, about 2 minutes. Before flipping, season the uncooked side with salt and pepper and brush with a thin layer of Dijon mustard. Flip the patties, season with salt, and cook for another 30 seconds. Top each patty with a slice of cheese and cook for another 30 seconds, just until the cheese is barely melted. Remove the burgers from the skillet and repeat with the remaining beef balls and cheese, adding more oil to the skillet as needed.
- Brush the cut sides of the hamburger buns with butter, then place face-down in the skillet the burgers were cooked in. Toast for 1-2 minutes, until golden brown.
- Assemble the burgers: Place a piece of lettuce and slice of tomato on each bottom bun, then top with two burger patties, burger sauce, and the top buns.
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