Description
Are you ready to get your smashburger on? You can make incredible doublestack smashburgers with bangin’ sauce is less than 30 minutes.
Ingredients
Units
Scale
- 1 pound ground beef 80/20 or 85/15 blend
- 4 slices Havarti cheese
- 2-3 tablespoons diced onions
- 2 brioche rolls
- Salt
- Pepper
- Garlic powder
- 2 tablespoons oil for frying (vegetable or canola)
For the bangin’ sauce:
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
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Instructions
- Dice the onions. It’s up to you how large or small you want the dice to be. We’ll be adding a pinch of onion to the top of each burger.
- You can make the bangin’ sauce at the beginning of the process or at the end – it’s up to you. Add the ingredients to a small bowl and mix until well combined.
- Heat a pan on your stove top. We used a cast iron skillet, but you can easily use a Teflon pan and get a fantastic smashburger. Just make sure your pan and oil are nice and hot (medium-to-high heat) before cooking the patties.
- For the “smasher” we wrapped a small cast iron skillet with foil. You can use a metal spatula as well, but if you’re using a Teflon pan be careful not to scratch it. With a spatula, you’ve got to smash it down a couple of times. (note: plastic spatulas are not great for smashing unless you can weight down the spatula with a small bowl).
- This recipe is for two doublestack smashburgers, so you’ll need four patties total. You can roll them into a ball first before smashing or just grab a chunk and don’t roll it first. I liked the ball of meat because it makes a more consistent shape. Note: you can use one pan and cook them in batches or you can heat two pans and cook them at same time.
- Place the ball of ground beef (each ball should be the size of a large meatball in your hand) in the heated and oiled pan. Using ¼ lb for each patty might be a little too much, so just go a little below that.
- Use your “smasher” to press down and flatten the burger completely. Using a cast iron skillet as the smasher was awesome and flattened the patties beautifully.
- Once the patties are smashed, season with a pinch of salt, pepper, and garlic powder on top. Then let them cook on medium-to-high heat for 3-4 four minutes or until you can see them getting crispy and crusty around the edges. Then turn them.
- Once the patties are turned, let them cook a minute, then add a pinch of diced onions to the top of each patty. Cover the pan and let the onions steam for a minute.
- Remove the lid and add one slice of Havarti cheese (or whatever cheese you’re using) to each patty. Cover the pan again and let cheese melt for a minute. Remove lid and you’re done.
- Toast your brioche rolls right before the smashburgers are finished. Spread bangin’ sauce on the top and bottom of your bun, stack the smashburgers on top of each other, put the tops on and have a feast! Sides are up to you: French fries, pickles, salad – all are awesome!