SMASH BURGERS WITH FRIED CHEDDAR
PG tested
The entire country seems to be crazy for smash burgers these days, but they’re difficult to cook on a gill because the fat drippings that make them so delicious slip through the grates. The solution: using a cast-iron pan on top of the grates.
The key here is to get the pan smoking hot (directly over the heat source) and to remember the pan will be very, very hot. You’ll need leather grilling gloves or several layers of kitchen towels to protect your hands.
My son Jack, who cooked professionally during college, loves this burger recipe. Instead of the standard ketchup and mustard, accouterments include a spicy homemade horseradish aioli and plenty of dill pickle and white onion.
For horseradish aioli
½ cup mayonnaise 2 heaping tablespoons horseradish, or more to taste Pinch of granulated garlic Salt and pepper
For burgers
1½ pounds 80/ 20 ground beef
Salt and black pepper 12 ounces shredded cheddar cheese
For toppings
1 large tomato, sliced ½ white onion, diced or sliced
Sliced dill pickles 6 regular or gluten-free hamburger buns, divided
Prepare horseradish aioli: In a small bowl, combine mayo and horseradish. Stir until smooth and then season to taste with salt and pepper. If it’s not spicy enough, add a little more horseradish.
Prepare a charcoal grill for grilling. When coals are hot, place a heavy, well-seasoned cast-iron skillet directly on the grate and let it heat up for 10 minutes. It should be pretty hot (400 to 500 degrees).
Loosely divide ground beef into 6 potions, and gently form into large, loose balls.
Place 3 meat balls on the hot skillet and smash with a spatula for several seconds to form thin, flat patties. Don’t worry if they are not perfectly round, but they should be wide and flat. Sear the bottom of the patty into the heated cooking surface for around 10 seconds.
Liberally season patties with salt and pepper and cook, without touching, until the outer edges are brown and caramelized, about 2-3 minutes. Flip patties, season with more salt and pepper, cook another minute or so, until burgers are medium-rare. Remove to plate and cover with foil to keep warm. Repeat with 3 remaining patties.
Using half the cheese, make 3 wide piles on hot skillet. Once it starts to bubble and brown around the edge, it’s ready for the burgers.
Assemble burgers, three at a time: Spread a generous amount of horseradish aioli on bun bottoms, then top with a burger. Using a spatula (metal works best) flip a portion of fried cheese on top (melty side down), followed by a slice or two of tomato, onion and pickle chips, plus a little more aioli if you like your burgers messy. Fry the rest of the cheese, then finish assembling the remaining three burgers in the same manner.
Top each burger with a top bun, and serve immediately, with lots of napkins to dab the drippings off your chin.
Makes 6 burgers.