Get the Recipe: Smashburger
There are no wrong answers when topping your hamburger. Iceberg, thinly sliced onion and a plump, ripe slice of tomato always a welcome addition to a classic burger. Sometimes, I love to top my burger with a fried egg. I love it when the Tuscan sun colored yolk breaks and gently oozes down the side of the burger.
- 8 slider rolls, buttered and toasted, mustard, shredded lettuce, onions, tomatoes, and pickles
- 1 lb ground beef chuck, divided into two 2-ounce balls
- Kosher salt and freshly ground black pepper
- 8 slices good melting cheese, such as American
- 8 tablespoons mayo
- 6 tablespoons ketchup
- 2 tablespoons sweet relish
- 1 1/2 teaspoon white vinegar
- 1 1/2 teaspoon sugar
- Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.
- Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.
- Season generously with salt and pepper and allow to cook until patties are well browned and tops are 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 patties from pan, making sure to get all of the browned bits.
- Flip hamburger patties and immediately place a slice of cheese over each patty, Immediately remove from pan and transfer to waiting burger buns. Serve and watch your friends smile as they eat the best cheeseburger ever!