Description
Savor the deliciousness of Classic Smash Burgers with crunchy edges and a flavorful special sauce. This easy recipe combines ground chuck and gooey cheddar, making it perfect for a quick dinner or backyard barbecue.
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, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Set aside the salt for later seasoning.
- Form the mixture into 4 large meatballs, about 4½ oz each, then press each meatball into a 1-inch thick disc. Refrigerate for at least 15 minutes or up to 24 hours covered.
- Heat a 12-inch cast-iron or nonstick skillet over medium-high heat, ensuring the exhaust fan is on.
- Remove the patties from the fridge and season with salt. Coat the hot skillet with vegetable oil.
- Place the patties in the skillet, smashing each one flat with a spatula to about ¼ inch thick. Cook until browned on the bottom, about 2 minutes.
- Flip the patties, add cheddar cheese on top, and cook for an additional 2-3 minutes depending on your desired doneness.
- Serve the patties on hamburger buns and add toppings of your choice.
Notes
Burgers can be refrigerated before cooking for up to 24 hours.
Cooked burgers can be stored in the refrigerator for 3-4 days.
Uncooked burgers can be frozen for up to three months; freeze on a baking sheet before transferring to a bag.
Nutrition
- Serving Size: 1 burger with toppings
- Calories: 495
- Sugar: 3g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg