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.
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.
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.
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.
Season your burgers liberally with kosher salt and freshly ground black pepper.
My butcher always suggests 80/20% ground chuck for burgers. The fat content provides a lot of flavor.
Use a very flavorful topping like my creamy caramelized onion 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.
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.
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!
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