This quick and easy smash burger recipe will become a barbecue staple on those summer nights. Homemade ingredients and a tasty burger sauce complete this simple smashburger.
Yield: 4 Burgers
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Ingredients:
- 1 1/2 lbs ground Ontario pork, divided into 8 portions
- 8 slices of cheddar cheese
- 4 burger buns
- 2 cups iceberg lettuce, shredded
- 1 large tomato, sliced
- Kosher salt, added to taste
- Freshly ground black pepper
- Butter for toasting buns
- Other burger toppings as desired (i.e. onions, pickles, etc.)
Best Burger Sauce:
- 1/2 cup mayo
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoon black pepper
- 1/2 Tablespoon garlic powder
- Pinch of kosher salt
Cooking Instructions:
- Spread thin layer of butter on each bun, cut desired toppings and portion out cheese slices (each finished burger will have two cheese slices).
- On a hot griddle or flat top, toast both ends of each bun until golden brown.
- Combine best burger sauce ingredients together into small bowl. Mix well.
- On serving platter, place down bottom bun, add generous amount of sauce, shreds of lettuce, then slice of tomato. Repeat stack order for remaining burgers.
- Divide pork into 8 even portions. Loosely roll into balls slightly bigger than golf ball.
- Increase griddle to high heat. Place pork burger balls onto very hot griddle. Working quickly, place parchment paper over meat and firmly smash straight down into thin patty using a burger smasher or metal spatula.
- Once patties are smashed, peel back and discard parchment papers then season patties immediately with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
- Scrape under patty with metal spatula facing down at 45˚ angle to get under caramelized part and flip. Cook another 1-2 minutes or until internal temperature reaches 160F (71C). Top all patties with sliced cheese and cover with second patty. Repeat with remaining burgers.
- Add double patty with cheese to each pre-assembled burger. Add sauce to each top bun then crown each burger. Serve immediately and enjoy.
Recommended stack order: bottom bun, sauce, lettuce, tomato, patty, cheese, patty, cheese, sauce, top bun.
Tip: The key to a great smashburger is the caramelization or browning of the meat. Make sure the griddle is very hot to get a good sear.
Food Safety: Always wash your hands and utensils after touching raw meat.