Smash Burgers – Closet Cooking

Effortless selfmade smash burgess crispy on the outdoors, juicy on the within, with melted cheese!

Commonly when I believe about burgers I am drawn to thick and juicy kinds, preferably grilled more than open flames, but there is anything that is magical about pan/griddle seared burgers oh man, the caramelized crispy top rated and base are the best! Enter smash burgers where the primary plan is that as a substitute of producing one thick patty, you divide the meat into 2 little patties to double the surface area region! The meat for the patties are formed into balls and smashed on to the pan, to press the meat ideal into the pan to caramelize, before flipping to get the other sides. Due to the fact the patties are so slender, they take practically no time to cook dinner and you want to use a fattier ground beef to make sure that they remain moist and juicy! Where by I generally combine seasonings and other components into the meat for thicker burgers, these burgers are just the meat, formed into balls and smashed before seasoning with salt and pepper to flavor. I like to insert cheese, by topping the patties with slices immediately after flipping so it melts as they prepare dinner! For the reason that the patties are so tiny, they are served 2 for every bun with either just one or two slices of cheese!

Smash Burgers

Prep Time: 10 minutes Cook dinner Time: 10 minutes Overall Time: 20 minutes Servings: 4

Easy homemade smash burgess crispy on the outside, juicy on the within, with melted cheese!

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ingredients

• 1 pound ground beef
• salt and pepper to taste
• 4 (or 8) slices cheese
• 4 buns (gluten-free of charge for gluten-totally free)

directions

1. Divide the beef into 8 (2 ounce) portions and variety them into balls.
2. Heat a pan (preferably solid iron, carbon steel or stainless steel) in excess of medium-large warmth.
3. Include 2 to 4 balls to the pan, leaving a great deal of space all around them, smash them down into slender patties and year generously with salt and pepper to flavor.
4. Cook right up until golden brown, about 2 minutes, ahead of flipping.
5. Location the cheese on the patties and when it has melted, scrape the burgers out of the pan and slide them into the buns, 2 patties for every bun.

Option: Increase your favourite burger toppings these kinds of as: mustard, ketchup, mayo, lettuce, tomato, pickles, onions, bacon, and so on.
Suggestion: Only smash the burger down at the time the meat will start off to adhere to the pan proper absent and pressing it down a second time can trigger the patties to break up.
Tip: Use a metal spatula or scraper to scrape/lift the patties off of the pan.

Nourishment Information: Energy 418, Excess fat 33g (Saturated 14g, Trans 1g), Cholesterol 109mg, Sodium 465mg, Carbs 21g (Fiber .8g, Sugars 2g), Protein 30g

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