Recipe for smashburger
Delicious smashburger with cheese, beef, dressing, fermented pickles, onions, mustard, and ketchup.
I have the best job in the world: When a man like Jesper Græm calls and asks if we should make a smashburger, you don’t say no.
He has previously made the best burger I’ve ever tasted, so if there’s someone who knows how to make high-quality “fast food,” it’s Jesper.
So what is a smashburger? Let’s start with a regular burger to explain the difference: Here, the patty is typically cooked to a light pink, so you have a seared surface and a soft interior. In a smashburger, the entire patty is pressed down on the cooking surface, so you get much more crust/crispy exterior than soft interior.
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Smashburger
Equipment
- Cutting Board
- Chef'S Knife
- Frying Pan (option 1)
- Grill Pan (option 2)
- Bowl
- Steak Iron
- Toaster
- Stove
Ingredients
- Oil for cooking
- 480 gram Ground beef 20% fat
- 12 slices Cheddar cheese American cheddar
- 6 slices Cucumbers fermented
- Ketchup
- Mustard Yellow mustard
- Salt and Pepper
- 30 gram Dressing mayo, worcestershire sauce, mustard, ketchup, tomato powder, mushroom powder
- 20 gram Red Onion finely chopped
- 2 pcs. Burger Buns Potato buns, can be substituted with spice buns
Sides
- Potato Chips or fries
Instructions
- Start by mixing your dressing. You can also make a Thousand Island dressing instead if you prefer.
- Weigh out the meat into 80-gram patties and roll them into balls.
- Finely chop your onion.
- Turn up your pan to the highest possible heat. If you have a plancha, a griddle, or a grill plate, it is preferable - as it is easier to remove the "smash iron" since there isn't a rim like on the pan.
- When it's hot, add oil. Give it about 30 seconds to heat up.
- Add the meatballs and flatten them with a burger press. If you don't have one, you can use the bottom of a coffee cup or even a pot. The most important thing is that the meat is flattened to about 2-3 mm thickness.
- Remove the press and season the meat with salt and pepper.
- Flip the meat after about 50 seconds.
- Place two slices of cheese on top of the patties while they are still in the pan.
- Remove the patty after 50 seconds and place it on a cutting board while it rests and the rest of the cheese melts.
- If you have cooked multiple patties at once, just stack them on top of each other while they rest - either 2 or 3, it's up to you.
- Slice the buns in half and toast the bread on the inside, either on a toaster or in the pan.
Presentation
- Now it's time to assemble:
- Place the bottom bun on a plate.
- Put the patties on the bottom without dressing or anything underneath.
- Put a large tablespoon of dressing on top and spread it if necessary.
- Add mustard and ketchup and mix it around so you get some in every bite.
- Then distribute the pickle slices on top.
- Add 1 large tablespoon of onions on top and then the top bun.
- Jesper serves his smashburger with homemade potato chips seasoned with onion powder and salt. You can also use fries.
Notes
