The Best Homemade Smash Burgers Food

HOMEMADE SMASH BURGER RECIPE

Steps:

• Preheat the grill. Preheat your flat-top grill, griddle, or 12" cast iron skillet to medium-high heat.
• Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.
• Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.
• Grill the onions and smash the burgers. Spread some clarified butter on the grill or cast iron skillet and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat "ball" on top of each pile of onions and smash the ball flat with a spatula.
• Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.
• Toast the buns. While the burgers are cooking, melt more clarified butter on the cast iron skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.
• Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

SMASH BURGERS

Steps:

• To make your own buns, tip the flour, sugar, yeast and 1 tsp salt into the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the egg. Leave to mix for a few minutes, then add the butter, a little at a time, until the dough is elastic and shiny - about 5 mins. Alternatively, do this in a bowl using an electric whisk.
• Divide the dough into four and roll each piece into a round on a lightly floured surface. Arrange well spaced apart on a baking tray lined with baking parchment. Press down gently to spread them out a little and leave in a warm place for 2 hrs, or in the fridge overnight, until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the remaining egg over the buns and scatter with the sesame seeds, if using. Bake for 13-15 mins until risen and golden. Leave to cool. Can be made up to a day ahead.
• For the sauce, stir together all the ingredients and set aside. Can be made up to a day ahead and kept chilled.
• To make the burgers, chill the chuck steak in the freezer alongside the blade and, if it fits, bowl of a food processor for 30 mins until the meat is firm but not frozen solid. Working quickly, tip half the chilled beef into the food processor and pulse eight to 10 times until the meat is minced, being careful not to overwork it. Tip the mince onto a tray and repeat with the remaining steak, then mix both lots together with ½ tsp salt. Divide into four portions and gently form each into a loose patty a bit wider than the buns. Don't overwork it.
• Cook the burgers as soon as possible after forming. Set a large, heavy frying pan over a medium heat. Split the buns and toast, cut-side down, in the pan (you may need to do this in batches). Remove to a plate, then sear the burgers, pressing them down with a spatula as they cook, for 4-5 mins on each side for medium rare or 6-7 mins for medium. Top with cheese, if you like, after flipping them. When the burgers are cooked, assemble as preferred with the buns, toppings of your choice and the burger sauce.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.