Northwest Indiana Style Smash Burger Recipes

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SMASHBURGER-STYLE BURGERS

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15



Smashburger-Style Burgers image

Steps:

  • Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
  • Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
  • Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
  • Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

1/4 cup mayonnaise
4 teaspoons yellow mustard
12 dill pickle chips, plus 1 teaspoon brine
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Kosher salt and freshly ground pepper
1 1/4 pounds ground beef (80 percent lean)
Unsalted butter, softened, for brushing
4 bakery hamburger buns, split
4 slices American cheese
Ketchup, for serving
8 thin slices tomato
4 thin slices red onion
4 lettuce leaves

SMASH BURGERS

Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6



Smash Burgers image

Steps:

  • Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

BLACKSTONE CLASSIC SMASH BURGERS

The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14



Blackstone Classic Smash Burgers image

Steps:

  • Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
  • Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
  • Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
  • Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
  • Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons yellow mustard
2 dill pickles, 1 chopped and 1 sliced into rounds
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, 80/20
Unsalted butter, softened, for brushing
4 large hamburger buns, split
1 small white onion, diced
4 slices American or Cheddar cheese
4 slices tomato
4 lettuce leaves

GYOB GRIDDLE BURGER WITH DIJOLI

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 burgers

Number Of Ingredients 13



GYOB Griddle Burger with DijOli image

Steps:

  • Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
  • Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
  • Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.
  • In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.
  • Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.
  • Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.
  • Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.

2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks
Kosher salt and freshly ground black pepper
12 slices white American cheese
Unsalted butter, at room temperature, for buttering the buns
6 fresh pretzel buns, split
Sliced pickled jalapenos, for topping
DijOli, recipe follows
1/2 cup mayonnaise
1/2 cup Dijon mustard
2 tablespoons stone-ground mustard
1 tablespoon honey
1/2 clove garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper

SMASH BURGERS

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers - use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly.

Provided by Sam Sifton

Categories     weeknight, burgers, main course

Time 20m

Yield 4 to 8 servings

Number Of Ingredients 6



Smash Burgers image

Steps:

  • Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
  • Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
  • Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
  • Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired

VEGAN SMASH BURGERS

Sometimes you just want to indulge in goodness, and this recipe covers all the bases. Grab some plant-based patties and use them to make a great burger using the smash technique. You'll feel lighter, and you might even fall in love with this meatless dish.

Provided by JJ Johnson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Vegan Smash Burgers image

Steps:

  • For the burgers: Heat a large cast-iron skillet over medium heat until very hot, at least 5 minutes. Add 2 tablespoons of the oil to the pan and heat until almost smoking. Lightly salt and pepper both sides of the patties and add to the pan, being careful of splattering. Cook over medium-high heat for about 4 minutes or until patties are well browned and crisping up. Flip the burgers and smash down with your spatula until they are 1/4-inch thick. Top each patty with a slice of cheese and cook until well-browned on the bottoms, about 4 minutes more. Transfer to a plate.
  • While the burgers are cooking, heat a second large skillet over medium-high heat. Add the remaining 1 tablespoon oil. When hot, add the onions. Lower the heat to medium and cook, stirring occasionally, until the onions brown and caramelize, about 20 minutes. Season to taste with salt.
  • For the avocado spread: Place the avocado, cilantro, vinegar, salt and pepper in a food processer and pulse until well combined.
  • To assemble the burgers, dollop avocado spread on the bottoms of the buns, top with patties, then onions, tomatoes and lettuce.

3 tablespoons canola oil
4 vegan burger patties, such as Beyond Burgers
Kosher salt and freshly ground black pepper
4 slices vegan cheese
2 medium onions, halved and sliced
1 ripe avocado, pitted and peeled
1 bunch cilantro, stems removed
2 tablespoons champagne vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 hamburger buns, toasted
Sliced tomatoes and shredded iceberg lettuce for garnish

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