Description
Savor the mouthwatering taste of Classic Smash Burgers, featuring double patties with crispy edges, seasoned just right with garlic and onion powders. Perfect for a quick dinner or a tasty treat with friends, this recipe is all about flavor and simplicity.
Ingredients
Scale
- 1¼ pounds ground chuck (80% lean ground beef)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1 teaspoon worcestershire sauce
- ½ tablespoon vegetable oil, for cooking
- heaping ¾ teaspoon kosher salt
- 4 slices cheddar cheese
- 4 hamburger buns (lightly toasted, if desired)
- burger toppings of choice
Instructions
- In a large bowl, mix the ground beef with black pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce, avoiding the salt for now. Form the mixture into 4 large meatballs (about 4½ oz each) and flatten them into 1-inch thick discs. Refrigerate for at least 15 minutes, or up to 24 hours.
- Heat a 12-inch skillet over medium-high heat and turn on the exhaust fan. Season the beef patties with salt. Add vegetable oil to the hot pan and place the burgers in one at a time, smashing them flat with a metal spatula until they are about ¼-inch thick. Allow cooking for about 2 minutes until browned, then flip, top with cheddar cheese, and cook for an additional 2-3 minutes based on your preferred doneness.
- For freezer-friendly burgers, freeze uncooked patties on a baking sheet then transfer them to a sealable plastic bag. Defrost in the refrigerator overnight before cooking.
Notes
For added flavor, consider mixing in your favorite spices with the beef.
Make sure your skillet is hot to achieve the best crust on your burgers.
You can customize your toppings with sautéed onions, pickles, or your favorite sauces.
Nutrition
- Serving Size: 1 burger
- Calories: 487
- Sugar: 2g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 92mg