Ultra Smashed Cheeseburger Food Lab
burger |
Special equipment: Large stainless steel skillet, stiff metal spatula, stiff metal bench scraper
Ingredients
soft hamburger roll, buttered and toasted |
Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, or pickles
freshly ground beef chuck, divided into two 2-ounce balls |
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Kosher salt and freshly ground black pepper |
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slice good melting cheese, such as American or homemade melting cheese slices |
Directions
Prepare burger bun by laying toppings on the bottom bun. Have it nearby and ready for when your burger is cooked.
Preheat a large stainless steel saute pan or skillet over high heat for 2 minutes. Place balls of beef in the pan, and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than the burger bun.
Season generously with salt and pepper and allow to cook until well-browned and top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape burger patties from pan, making sure to get all of the browned bits.
Flip patties and immediately place a slice of cheese over one patty and stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.