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While having breakfast my family will often ask — “What’s for lunch?”

While having lunch — “What’s for dinner?”

I sure hope we’re not the only ones.

When I explained to my hubby what a “smashed” burger was he asked, “Will it make me thin?”

Hmm. No such luck for either of us.

This burger was super delicious and my son Alex was still talking about it the next day — at breakfast of course.

I know what you are thinking. Smash a burger? Yes. We all know that pressing down on burgers has always been a no-no. If you have been pressing burgers down please stop. Why? Pressing the burgers down while they cook releases the meat’s juices making it dry and sort of tasteless.

But this time I promise, it’s okay…

That is as long as you follow these tips and tricks. You will not be disappointed.

Some of my other burger favorites are my grilled feta turkey burgers, outstanding Asian burgers, and my big bacon egg and cheese burger.

Here’s how you can make these perfect, thin, smashed burgers:

 

TIP # 1

As a child I remember my father buttering hamburger and hot dog buns and toasting them up on the stove or grill, so that’s what I do and it is delicious! You don’t need much just a dab will do ya.

 

Spreading a little softened butter on your hamburger or hot dogs buns and cooking on the griddle or grill makes them nice and toasty.

Spreading a little softened butter on your hamburger or hot dogs buns and cooking on the griddle or grill makes them nice and toasty.

 

TIP #2

Grind the meat just before making your burgers. If you do not own a meat grinder, butchers are a great help. Here I’ve used 80/20% chuck because I think it makes the most flavorful burgers. That would be a great gift for the dad who loves to grill.

 

Grind the meat fresh just before making your burgers. Butchers are a great help.

Grind the meat fresh just before making your burgers. Butchers are a great help.

 

TIP #3

Do not mix the meat. Simply divide into 4 burgers. Place a burger between two pieces of wax paper or plastic wrap. Use the bottom of a glass, pepper grinder or can to flatten. Repeat.

 

Use the bottom of a glass, pepper grinder or can to flatten your burgers.

Use the bottom of a glass, pepper grinder or can to flatten your burgers. See…nice and thin.

 

TIP #4

Season your burgers liberally with kosher salt and freshly ground black pepper.

 

Season liberally.

Season liberally.

 

TIP #5

My butcher always suggests 80/20% ground chuck for burgers. The fat content provides a lot of flavor.

 

80/20% ground chuck has a lot of flavor.

80/20% ground chuck has a lot of flavor.

 

TIP #6

Use a very flavorful topping like my creamy caramelized onion topping.

 

Caramelizing onions for a caramelized onion mustard topping.

Caramelizing onions for a caramelized onion mustard topping.

 

Season with a little kosher salt and black pepper. A pinch of granulated sugar will help the onions caramelize quicker. Cook over medium heat for 30 minutes or until the onions are a nice golden brown color. Stir occasionally.

 

Caramelized onions, Neufatchel cheese, raw honey and honey-Dijon mustard

Caramelized onions, Neufatchel cheese, raw honey and honey-Dijon mustard

 

Once your onions are caramelized, let them cool for a few minutes. Place in a food processor with Neufatchel, honey and honey-Dijon mustard. Blend away until creamy.

Caramelized Onion Mustard

Caramelized Onion Mustard

 

Enjoy!

 

Old-Fashioned Smashed Burger with Caramelized Onion Mustard

Old-Fashioned Smashed Burger with Caramelized Onion Mustard

 

Scroll down for the printable recipe, but first check out what other burger recipes have been contributed to the FN Dish Summer Soiree this week.  Join the conversation on Twitter, Facebook and Pinterest using the hashtag #SummerSoiree. We love sharing our favorite burger recipes with you, and love when you share our posts with others!

 

Dishin & Dishes: Grill Basket Stuffed Slider Burgers
Weelicious: Mexican Chicken Sliders
Devour: 5 Sizzling Burgers
Virtually Homemade: Grilled Greek Turkey Burger
Napa Farmhouse 1885: Green Chile and Bacon Burgers
Red or Green: Grilled Marinated Eggplant Burgers (Spicy)
The Heritage Cook: Juicy Turkey Burgers for Every Cookout
Taste With The Eyes: Chicken Burger Caesar Club Sandwich
Domesticate Me: Bacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing Eats: Shrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*Dishin: Jalapeno Feta Bison Burgers
FN Dish: 5 Ways to Bring on the Burgers

 

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Super Smashed Burgers with Caramelized Onion Mustard

2014-06-11 07.02.04 (800x532)
Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min

I know what you are thinking. Smash a burger? Yes. We all know that pressing down on burgers has always been a no-no. If you didn’t know that and have been pressing burgers down please stop. Why? Pressing the burgers down while they cook releases of all of the meat’s juices, making it dry and well sort of tasteless burger, steak pretty much any protein.

SERVES 4

Ingredients

  • 1 lb freshly ground 80/20% beef chuck
  • 4 of your favorite hamburger buns
  • Kosher salt and black pepper
  • Toppings like cheese, tomatoes, pickles
  • Caramelized Onion Mustard
  • 1 large Vidalia onion
  • 4 ounces Neufatchel cheese
  • 2 tablespoons honey-Dijon mustard
  • 1/2 tablespoon raw honey
.

.

Instructions

  1. Begin by making your caramelized onion mustard.
  2. In a saute pan over medium heat place 1 tablespoon olive oil, sliced onion, a pinch of kosher salt, pepper and granulated sugar.
  3. Stir occasionally for 30 minutes or until your onions are a nice golden brown.
  4. Place your caramelized onions in a food processor with Neufatchel cheese, honey and Dijon mustard. Whirl away until nice adn creamy. Set aside.
  5. Spread softened butter on each side of your hamburger. Place on a hot griddle to toast. Set aside.
  6. Divide your meat in four 1/4 lb burgers.
  7. Place between wax paper or plastic wrap. Gently press down. Use the bottom of a glass, pepper grinder or can to flatten. Repeat.
  8. Season your burgers liberally with kosher salt and freshly ground black pepper.
  9. Place your burgers on a griddle or a grill and cook until the edges are nice and crispy.
  10. Assemble your burgers and enjoy!