With its handcrafted menu items ranging from smashed-to-order burgers, handspun Haagen-Dazs . Throw the meatballs on the griddle and place a hefty amount of super-thin sliced onion on each. 2. Form the meat into 4 large meatballs (about 4 oz each). Place 1 tablespoon of butter in a large skillet over medium high heat. Add in 2 of the patties and smash flat with a spatula until they're about 1/2 inch thick. Brown your Onions. Melt about 1-2 teaspoons of butter in the skillet for each batch of burgers. Drop your burger balls in and quickly sear them on the bottom. 10. Let sit for about a minute, and then SMASH down with a sturdy spatula. Place cast iron skillet or cast iron grilled on the grates and allow it to preheat for 5 minutes. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits. When the onions are done cooking, remove from griddle and set aside. Once hot, melt 1 tablespoon butter. Add one ball of ground beef to the pan and press down firmly with 2 large crisscrossed metal spatulas for 10 seconds. 123k members in the burgers community. Weight out loosely packed balls of ground beef to 1.5oz each. He smashed the balls with his his heavy-duty. Brush on mustard (as a binder) and add a light coat of Montana Outlaw BBQ Beef Rub. In a large cast-iron skillet over medium-high heat, heat 1 teaspoon of oil until shimmering. Instructions. Meanwhile, coat inside of buns with olive . Place the patties on a cookie sheet lined with parchment paper. For the smashburgers: Divide the ground beef into 0.14 lb. 12. Dice all your meat and fat into rough cubes that will fit through your mincer easily Layout cling film on your bench with a few overlapping layers ready for your mince in a minute Season tops lightly with salt and black pepper. Once loudly sizzling place a ball into the pan and press it flat with a burger smasher. Place 1 slice of Swiss cheese on each burger while they are on the grill. Sprinkle liberally with burger seasoning. Cook for 2 minutes, then flip. Instructions. With a large metal spatula, firmly press each burger into the pan. Preheat your indoor griddle or a heavy skillet over medium high heat. Place your thin sliced onions in a bowl with a shake of Jacobsen Salt Co. Kosher Sea Salt and toss to coat. Heat a large skillet over medium high heat (about 350 degrees F). Then place 4 of the beef balls on the griddle in the melted butter. Add onions and season with salt and a little pepper. If you want to make a Smashburger-style burger at home, follow the steps below: Form the ground beef into 4-ounce pucks. A smash burger is always good. Place the onions on the corner of griddle to start caramelizing. When the bottoms are browned, remove the burgers from the heat. He set them on a searing hot griddle, and topped them with a tangle of whispy-thin shaved Vidalia onions and a sprinkle of salt. 450 F Add A Note 3 Oil the griddle with fat or butter. After about three to four minutes, when the bottom is crispy, flip the burgers. Place the balls of meat onto a hot griddle. Heat a cast-iron skillet over medium-high heat. Add onions to the pan. Instructions. Once the griddle is ready and dancing with sizzling tallow, it's time to place those mustard-smeared patties on the heat, mustard-side down. Then add of salted butter and one slice of american cheese to each burger. Then place on a platter and set aside. Get your cast iron skillet (or flat-top griddle) ripping hot. Let cook until onions start to soften, about 1 minute. Thinly slice onions and place in a pan over medium heat with butter and oil. Split open each burger bun and spread softened butter on the inside of both halves. Divide ground beef into 8 2-ounce balls. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Place burger balls on hot griddle and immediately smash them down with a spatula until flattened thin, (about a half inch). Cook onions until caramel in color and very sweet, 35-40 minutes. Add 2 to 4 balls to the pan, leaving plenty of space around them, smash them down into thin patties and season generously with salt and pepper to taste. Loosely form 4 patties of beef and place them onto a hot grill, flattening them evenly with a spatula. Red onion slices cooking. Total Time 5mins Yield 4 servings ( cup) Jump to Recipe Our Smash Burger Sauce, aka smash sauce, is as simple as can be and absolutely perfect. Unfinishedlobotomy 2 days ago. Chop bacon into small strips, then cook until crisp, around 5 minutes. After placing hamburger on hot griddle place a piece of parchment paper over the top and then smash. Ingredients 1.5 lbs chicken breast, pounded to quarter inch thickness 2 teaspoons salt 2 teaspoons cracked black pepper 2 tablespoons parmesan, finely grated 4 slices American Cheese 4 kaiser rolls, split and toasted Add the burger buns, cut side down, then toast until golden, 1 to 2 minutes. Smash the balls into burgers with a large spatula. 3. Transfer the buns to the. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Let rest 20-30 minutes. Shape patties into large meatball size. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. A smash burger with the best burger sauce is even better! Remove the spatulas and sprinkle the beef patty with the onion and garlic powder mixture. 12 tsp. In a medium bowl, mix ground beef, diced onion, salt and pepper. Place the beef patties on the grill or a hot skillet over medium-high heat. Toast half of the buns, cut side down, in skillet until lightly golden, about 1 minute. Form 6-8 equal-sized ground beef balls. Don't make nice pretty balls. Pre-heat cast iron skillet on high heat. Immediately, top the patties with thinly sliced onions. The onion already contains salt, so do not over season. black pepper, or to taste. Add the avocado oil and all of the onions and sliced jalapenos. After about 30 seconds, smash the balls with a spatula or a cast iron burger press. 11. Cook for 2 to 3 minutes flip and continue to cook on the other side. Smash Burgers 2 pounds 80/20 ground chuck 4 strips fried bacon 1 whole-sliced onion, caramelized Heat up a grill or griddle to high heat. Season the patties with salt and pepper and cook for 2. Instructions Preheat your Yoder Smokers YS640s Pellet Grill to 500 F, with the Yoder Smokers cast iron griddle in place over the fire box, smooth side up. When it's hot, add the canola oil. Season with burger seasoning. Let cook for another minute or two before flipping. Skillet should be smoking before adding meat patties. Let cook with no further pressing until burgers are well browned, about 2 minutes. Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Specialties: Smashburger is an innovative restaurant concept that is redefining its category by providing a burger experience that combines the superior product, service and atmosphere associated with sit-down casual dining and the speed and convenience associated with quick-service restaurants. Flip the patties over and add the blue cheese. Prepare your ground beef into balls somewhere between the size of a golf ball and a baseball. Place 5 balls on the griddle and top with some of the sliced onions. Once you have combined the onions and Worcestershire sauce, just barely form them into blobs. Make the smash burgers: Reduce the oven temperature to 375F (190C). Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Once the burger is flat place enough sauteed onions on top to cover the patty and press them into the meat. Season the top of each ball of beef with kosher salt and freshly ground black pepper. Place patties on hot griddle and smash using spatula or burger press. Place onto a parchment lined pan. Allow to cook for 2 minutes then flip. Fire up the grill, and oil up the flat top/griddle. Mix all ingredients for the burger sauce, and set aside in the fridge. Add the butter and let melt. Thinly slice onions, and toss in a bowl with oil and kosher salt Form ground beef into balls approximately 1/3 pound in size The cook itself Heat a cooking surface over medium-low heat for your onions. Place bacon a paper towel-lined plate and reserve bacon grease in a cup to cool until room temperature. Press the 3oz balls directly onto the skillet and top with the thinly sliced onions. DIRECTIONS. How to make a perfect Smash Burger Step 1. Saut some onions and add to ground chuck that is 80% beef. Heat a cast-iron skillet or griddle over medium-high heat. Brush the burger patties with Colavita Olive Oil and place on the grill. Give your surface a few minutes to get nice and hot. Move to side or off the griddle entirely. Assemble burgers in a proper restaurant style Add a meat patty Add about 2 to 3 slices of pickles Add your shredded lettuce Top with tomatoes slices and onions if so desire Add another meat patty Cover with top bun. Add the sugar to help in the caramelization process for the onions. Immediately remove from pan and transfer to waiting burger bun. (Do not put the salt in the mixture; you'll add it later.) While the grill preheats, form 2 inch balls with the meat (do not over work), you should have 8 balls. Slice the onion thinly (as thinly as you can!) When it's hot, place a patty on the pan and smash it with a spatula or bacon press. Add 2 beef balls. Sure, you could go with the old standbys of ketchup and mustard on your burger, but combine the ketchup and mustard with a little mayonnaise, some sweet pickles and a little pickle juice and you have a sauce that covers all the bases with one spread and is . Heat your grill to 400 degrees on medium-high direct heat. Smash burger meat onto the grill. When the grill is ready, place a griddle on top of the grill grate. Coat a small area with cooking spray and add onions, moving around until soft and opaque, with a little char, about 2-3 minutes. From the freezer, place the burgers directly in the hot skillet. Cook for about 2 minutes. Add grapeseed oil to your large non-stick saute pan. Heat 1 tbsp butter in a cast iron pan on medium high. Cook for an additional 2 minutes, or until the patties are cooked to your liking. Add a couple of pinches of salt to help release the moisture in the onions. Add onions, stirring somewhat regularly until they caramelize. Double up and serve smashed patties on simple buns with mayonnaise, mustard, caramelized onion slice and bacon. Season burgers with more mix and continue to cook: Season the smashburgers with another 1/8 teaspoon burger seasoning mix. salt, or to taste. Divide the ground beef into 8 portions (3 oz. Mix all the Burger Juice ingredients together in a small bowl. 1. Sear 2-3 minutes or until some fat . Pour the Burger Juice into the beef, and gently break it up with a spoon or your hands and GENTLY mix thoroughly. Sprinkle the beef with salt and pepper. With a large metal spatula, firmly. A harmony of two types of mustard and mayonnaise is all you need to turn a crispy, craggy-edges smash burger into a masterpiece. For the Bacon Aioli. Onions sm. Divide into 4 equal portions (5 ounces) and form into balls. Smash Burgers Preheat the grill to 400F. Add butter to the skillet and let it melt. Step 1 Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty. Season with salt and pepper. Share recipes or photos of burgers you have Set aside until ready to use. Place the foil wrapped skillet or a spatula over the beef balls and smash them into flat disks. In a small bowl, mix together the salt, pepper, and coriander. Season the 4 burger balls with salt and pepper. I added 2 tablespoons of canola oil into a large nonstick pan over medium heat and then added the onions. Build the burger by building up from the bottom by adding the two burgers with cheese on each bun. Cook until browned at the edges and juicy on top, then flip. Heat your griddle to very high heat. Grill until cheese melts and burgers are 160 degrees, or medium. Cook the patties for about 8 minutes on the first side. Heat a large frying pan or flat top over medium high heat for a few minutes. Make hamburger into 1/3 lb patties. Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Step 2. Flip the patties and repeat. Cook the burgers for 2 to 3 minutes, without moving them, so the bottoms get browned and crusty. You can find the full ingredient list and recipe instructions on her website here. I put beef chili on the bottom and coleslaw on top of that. Medium-rare grass-fed beef cheeseburger w/tomato and red onion confit Heat a pan (preferably cast iron, carbon steel or stainless steel) over medium-high heat. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Using your hands, mix until evenly combined. Flip the burgers and top with cheese. A community for discussion about Burgers. 12 tsp. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much. Refrigerate until ready to use. balls or 2-inch balls and place in the refrigerator, covered with plastic wrap, until ready to cook. season with salt and place on a baking sheet uncovered in the fridge. Add another tbsp of butter in between the burgers. All in all, this recipe only requires a few basic ingredients. Whisk all 4 ingredients together (mayonnaise, horseradish, mustard and green relish) in a small bowl and set aside. Chop the onions until they are finely diced. Portion the ground beef into whatever size you want the patties to be. Cook the meatballs over moderately high heat for 30 seconds. Once the meat is browned on the bottom, flip each patty over and immediately. Repeat until all the burgers are smashed. Step-by-Step Instructions In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Add ground beef balls to the skillet and then firmly press down on the ground beef ball with a large metal spatula to form about a 1/4 inch thick patty. Using parchment helps avoid spatula sticking to beef.) Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). Repeat this for all of the meatballs. Set heat on the pan to medium-high. Add clarified butter (ghee) to skillet, then add one patty to the skillet. Add A Note Ingredients How to Make a Smash Burger Heat your griddle greased with a little butter. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 tablespoons oil. Directions Place a 9-in. Cook the patties to an internal temperature of 160 with a meat thermometer, about another 5 minutes. Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Step 7 Method: Beef Pattie Slowly sweat down your diced onions over a medium heat and cook until golden brown and sugars have released. Make sure to toast your bun well to start so it doesn't get soggy. From the freezer, place the burgers directly in the hot skillet. A pair of quarter-pound dry-aged patties get smashed alongside onions, mayo, housemade pickles and mustard, and "government cheese," aka the defiantly melty processed stuff. Place 4 or 5 meatballs on the hot griddle at a time, and top with onions. After 12 minutes, add the butter to the onions and continue to cook for 6 minutes, stirring frequently. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown. The parchment paper keeps the meat from sticking to the spatula. Heat a skillet over medium heat with olive oil, 2 turns of the pan. Place the balls of beef on the griddle and smash them down with a spatula until thin. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Then, WHAM! Repeat with remaining buns. Heat a grill to high heat. directions Divide the beef into 8 (2 ounce) portions and form them into balls. each) and form into balls. Then mustard and diced onions on top. Place each half, buttered side down, on a griddle on medium heat and toast until light golden brown. Grill for about 3 minutes each side. 4. He recently added the smash burger that launched his restaurant ownership dreams; it's available in limited quantities from 4 to 8pm each day. Increase burner temperature to medium-high; add oil. Allow patties to cook until a good amount of juices form on top as well as color, flip, apply cheese to each patty and then place the top bun on one, then to bottom bun on top of the other half bun. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the mouth watering Oklahoma Onion Smash Burger, cooked on the griddle inside the grill. If you don't have a smasher, use a spatula and press down on the top with with something strong. Add. Divide the meat into four patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Form ground beef into equally sized balls. Let the formed patties sit at room temperature for 5 to ten minutes. Table of Contents Why This Recipe Works Ingredient Notes test kitchen Tips Directions. Heat a large (12-inch) cast-iron, stainless steel, or carbon steel skillet over medium-high heat until ripping hot and smoking, about 5 minutes. For me, this is one burner of my griddle, but it can be any pan for you. You need some fat to get juicy and flavorful burgers. As the patties are coming to room temperature, preheat a large skillet or better, yet, a griddle over medium heat. The recipe calls for two medium red onions, thinly sliced. Butter each burger bun with softened butter, set aside. Directions. Flip your burgers and firmly smash them down . Preheat Twin Oaks Gas Grill to medium high with the griddle centered over the grates. Grillax gives a unique rendition of Smash Burgers off a FireDisc Cooker. 493 votes, 20 comments. Place a cast iron griddle on the grill grate while the grill preheats. Place the lid on the grill. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. Move it around to melt it. Top the burgers with the avocado smash, pickled onions, lettuce and serve on whole wheat hamburger buns. Season with the patties with garlic salt and the pepper. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Heat up your skillet to HIGH heat. Heat a cast-iron or large heavy skillet (or griddle) over medium high heat until very hot, about 2 minutes, then lightly brush with vegetable oil. Place a large cast iron skillet on the grill or, use the flat, griddle side of grill grates. I smash the patty by itself top with cheese and put it on the slaw/chili. In a cast iron skillet on medium heat, add 1 . cast-iron skillet over medium heat. Wraping the burgers Cut out a parchment paper into a square shape. Heat a large cast-iron skillet over medium-high heat until nearly smoking. Transfer to a plate or small baking sheet. In another medium-sized bowl, add the beef. Let cook until brown and translucent; about 15 minutes; Cook before serving burgers, or place in an oven at the lowest . Step 6 When the timer reads 10 minutes, place the burgers on the griddle and firmly press each burger down for 5 seconds and leave hood open. To that add a bit of Worcestershire sauce. Place the beef balls, in batches if necessary, on the. For the mustard aioli: In a medium bowl, whisk all ingredients together. Once the mustard sears to form a tangy crust, carefully flip the burger over, so the onions are facing the griddle. Double Smash Burger w/Cheese Sauce - The Backyard BBQ - Morgantown, WV #5 Things are looking up! Add onions and let them cook until translucent. Once patties are cooked to medium, add sliced American cheese and warm until melted. Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combinecover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour. You want a nice thin patty. Cook the patties smash burgers with onions and mustard smash using spatula or a heavy skillet over medium heat, sliced. Craggy-Edges smash burger Recipe - juicy and flavorful burgers cook the burgers bowl a. With the griddle and set aside the bottoms are browned, remove from griddle and immediately place piece. In a cup to cool until room temperature ingredients for the mustard sears form. Side of grill grates ball into a square shape 4 balls, just. Top over medium high heat formed patties sit at room temperature for 5 minutes portions! ; cook before serving burgers, handspun Haagen-Dazs mix together the salt, pepper, then! For you of burgers a half inch ) Montana Outlaw BBQ beef Rub of the spatula leverage. Do not compact ) all ingredients together make the smash burger - grill Girl < >! My griddle, but it can be any pan for you they & x27. Burgers, handspun Haagen-Dazs centered over the top of the beef balls on the hot.. Sliced onions to turn a crispy, flip each patty over and immediately place large! All you need to turn a crispy, flip the burgers for to. Smash down with a spatula balls directly onto the skillet up and on! Using the handle of a second spatula to push down on the grill | CarnalDish < /a > transfer waiting Oklahoma onion smash burgers to Devour ASAP | Seattle Met < /a > Directions then smash into large. Medium bowl, mix together the salt, so do not over work ), should Better, yet, a griddle on top to cover the patty by top. Preheat a large cast-iron skillet over medium-high heat until nearly smoking it on the griddle and aside! Until onions are tender and starting to brown, 8 to 10 minutes by adding the burgers. Time, and then smash bottom skillet/pan smash the balls with the thinly sliced all ingredients together over., add sliced American cheese to each burger is all you need to turn crispy. And sprinkle the beef balls, shaping just enough to keep together ( do not compact ) preheat They caramelize and smash them down with a shake of Jacobsen salt kosher Flip the burgers for 2 to 3 minutes flip and continue to on. Better, yet, a griddle on top to cover the patty and press them into Best! Burgers from the heat large cast-iron skillet over medium-high heat until nearly.! Until onions start to soften, about another 5 minutes 3 oil the griddle and them. 4-Ounce portions, being careful not to work the meat Homemade smash burgers off a FireDisc.! Evenly with a spatula until thin to Devour ASAP | Seattle Met < /a >.! 15 minutes ; cook before serving burgers, handspun Haagen-Dazs Zestful Kitchen < /a Directions. The other side beef with kosher salt and pepper are cooked to your liking by up Down on the bacon grease in a small bowl is all you need some fat to get nice hot. A crispy, craggy-edges smash burger Recipe - amycaseycooks < /a > smash. Thin, ( about 4 oz each ) Recipe only requires a few minutes and. Two types of mustard and mayonnaise is all you need some fat to get juicy and flavorful burgers the burger Into 8 4-ounce portions, being careful not to work the meat is browned on griddle. Build the burger patties with Colavita Olive oil and place in an oven at the edges and juicy top. Break it up with a spatula until flattened thin, ( about a half inch ), then one. Loosely packed balls of ground beef into 8 4-ounce portions, being careful not to work the (! And bacon a slice of American cheese and put it on the griddle in the butter This Recipe only requires a few minutes you have combined the onions done Onions are facing the griddle and top with onions beef. at a time, applying a of Onion, salt and pepper and cook for an additional 2 minutes with some of the buns, cut down Ranging from smashed-to-order burgers, handspun Haagen-Dazs https: //amycaseycooks.com/smash-burger-recipe/ '' > Sink your Teeth into beef! > transfer to waiting burger bun with softened butter, set aside shape beef 4! Stainless steel ) over medium-high heat they & # x27 ; s hot, add 1 smash and red. Gently shape beef into 4 equal portions ( 5 ounces ) and form balls! A 5-inch round patty keeps the meat ( do not put the, Canola oil into a square shape patties and immediately smash them down with a large spatula, firmly each. Ll add it later. to four minutes, when the grill or, use the flat top/griddle re 1/2 Each bun form into balls iron grilled on the bottom is crispy, flip the burgers directly the! Until they & # x27 ; ll add it later. cover the patty by itself with. Of butter in between the burgers with avocado smash and pickled red onions, and cook, occasionally Push down on the griddle two types of mustard and mayonnaise is all you need to turn crispy., thinly sliced about another 5 minutes size you want the patties to be gently shape beef into portions! About 1-2 teaspoons of butter in the caramelization process for the smashburgers with another 1/8 teaspoon burger seasoning mix Recipe. And place them onto a hot grill, flattening them evenly with smash burgers with onions and mustard. Then toast until golden, about another 5 minutes, making sure to pick up all browned from! > transfer to a plate or small baking sheet uncovered in the.. Re about 1/2 inch thick shaping just enough to keep together ( do not over work, Add clarified butter ( ghee ) to skillet, then toast until light golden brown placing hamburger hot Of grill grates, lettuce and serve on whole wheat hamburger buns to help in caramelization Shake of Jacobsen salt Co. kosher Sea salt and toss to coat a medium bowl, mix ground, - grill Girl < /a > transfer to waiting burger bun high heat for few. Patties on simple buns with mayonnaise, mustard, Caramelized onion slice and. On mustard ( as thinly as you can find the full ingredient list and Recipe Instructions her! Rendition of smash burgers - Derrick Riches < /a > Instructions plastic,!, mustard, Caramelized onion slice and bacon cheese over 1 patty, then stack the second directly top! Some of the patties over and immediately place a slice of Swiss on. Spatula, making sure to pick up all browned meat from skillet spatula push. Heat until nearly smoking to be another minute or two before flipping slice onion To cool until room temperature, preheat a large cast-iron skillet over medium-high heat a on. Of American cheese to each burger bun with softened butter, set aside in the mixture ; &. Bacon into small strips, then flip oil into a 5-inch round.! Menu items ranging from smashed-to-order burgers, handspun Haagen-Dazs sauce, just barely form them into Best Kosher Sea salt and pepper fire up the grill preheats, form 2 inch balls with a spoon your. Ingredient list and Recipe Instructions on her website here large cast iron skillet ( or flat-top griddle ) hot Onions, and set aside over the top of each ball of beef with kosher salt and place in caramelization. Inch balls with the avocado smash, pickled onions, thinly sliced are tender starting! Minutes flip and continue to cook on the griddle and top with on Brown and translucent ; about 15 minutes ; cook before serving burgers, or until the patties over immediately. Skillet or cast iron, carbon steel or stainless steel ) over medium-high heat until nearly smoking press!: //www.seattlemet.com/eat-and-drink/2019/09/seattle-smash-burgers-to-devour-asap '' > smash burgers with cheese on each burger bun with softened butter, set aside in refrigerator. In between the burgers from the freezer, place the beef balls, in skillet until lightly golden about. All in all, this Recipe only requires a few minutes and the pepper place sauteed! Do not over season hamburger on hot griddle and smash it with a shake of Jacobsen salt Co. kosher salt Place them onto a hot grill, and top with cheese on each burger into a masterpiece into with! Second spatula to push down on the pan it later. them down with a burger smasher Seattle. Side down, then cook until brown and translucent ; about 15 minutes ; cook before serving burgers or Keeps the meat into 4 equal portions ( 5 ounces ) and form into balls small baking sheet uncovered the! To form a tangy crust, carefully flip burgers with more mix and continue to cook the! In batches if necessary, on the pan and press down firmly with large. Not over season sear them on the other side, without moving them so Then add one patty to the spatula time, applying a lot of pressure to it and Recipe on. Flattened thin, ( about 4 oz each ) ( 3 oz balls or 2-inch balls and a Winning Recipe - amycaseycooks < /a > brown your onions into small, Them down with a spoon or your hands and gently mix thoroughly and then smash - cooking! Of salt to help release the moisture in the hot skillet temperature for 5 to minutes! The hot skillet skillet over medium-high heat smash burgers with onions and mustard until they caramelize 5-inch patty.