Smash Burgers with Cheddar (Print Version)
# Ingredients:
01 -
1¼ pounds ground chuck (80% lean ground beef)
02 -
½ teaspoon freshly ground black pepper
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon ground mustard
06 -
1 teaspoon Worcestershire sauce
07 -
½ tablespoon vegetable oil, for cooking
08 -
Heaping ¾ teaspoon kosher salt
09 -
4 slices Cheddar cheese
10 -
4 hamburger buns (lightly toasted, if desired)
11 -
Burger toppings of choice
# Instructions:
01 -
In a large bowl, combine the beef, black pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges. Refrigerate for at least 15 minutes or up to 24 hours, covered.
02 -
Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat.
03 -
Remove the patties from the fridge and season all over with the salt. Coat the hot skillet evenly with the vegetable oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one.
04 -
Let the patties cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the patties and top with the cheese. Cook for about 2 minutes for medium-rare to medium or 3 minutes for medium to medium-well.
05 -
Place the cooked patties on the hamburger buns and serve with toppings of choice.
06 -
Uncooked burgers can be frozen for up to three months. Freeze the patties on a baking sheet or plate to set their shape, then transfer to a sealable plastic bag. Defrost overnight in the refrigerator before cooking as directed.