Description
These Classic Smash Burgers are a culinary delight! With a crispy edge and juicy double patty, this recipe is simple to prepare and features key ingredients like cheddar cheese and Worcestershire sauce, making it an excellent choice for a quick dinner or comforting meal.
Ingredients
Scale
- 1¼ pounds ground chuck (80% lean ground beef)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1 teaspoon worcestershire sauce
- ½ tablespoon vegetable oil, for cooking
- heaping ¾ teaspoon kosher salt
- 4 slices cheddar cheese
- 4 hamburger buns (lightly toasted, if desired)
- burger toppings of choice
Instructions
- In a large bowl, mix the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce, avoiding the salt for now.
- Form the mixture into 4 large meatballs, about 4½ oz each, and flatten each into a 1-inch thick disc, smoothing the edges.
- Refrigerate for at least 15 minutes or up to 24 hours before cooking.
- Heat a 12-inch cast-iron or nonstick skillet over medium-high heat and add the vegetable oil.
- Remove the patties from the fridge and season them with kosher salt.
- Add each patty to the hot pan, smashing them down with a spatula until they're about ¼-inch thick.
- Cook for about 2 minutes until browned, then flip the burgers and top with cheddar cheese.
- Continue cooking for another 2 to 3 minutes, depending on your desired doneness.
- Assemble the burgers on toasted buns and add your favorite toppings.
Notes
For the best results, chill the patties before cooking to maintain their shape.
Cook the patties straight from the fridge for a nice sear and crispy edges.
Uncooked patties can be frozen for up to three months; thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg