Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.
Why this recipe works:
- Smashing ground beef firmly into a non-greased pan or griddle increases contact points, delivering maximum crust and maximum flavor.
- We use a bench scraper or better, a razor wallpaper scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.
- By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist.
Note: These burgers cook very fast, so it's best to make them one at a time. If making multiple burgers, keep them warm under a tent of foil while preparing subsequent burgers.
1 soft hamburger roll, buttered and toasted
Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, or pickles
4 ounces freshly ground beef chuck, divided into two 2-ounce balls
Kosher salt and freshly ground black pepper
1 slice good melting cheese, such as American or homemade melting cheese slices
1. Prepare burger bun by laying toppings on the bottom bun. Have it nearby and ready for when your burger is cooked.
2. Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in the pan, and smash down with a stiff metal spatula or a clean mortaring trowel, pressing as firmly as possible to create a thin patty that is wider than the bun.
3. Season generously with salt and pepper and allow to cook until well-browned and top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or razor wall scraper, carefully scrape burger patties from pan, making sure to get all of the browned bits.
4. Flip patties and immediately place a slice of cheese over one patty and stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.