Perfect Smash Cheeseburgers
Makes 2 double-patty portions or 4 single servings
Smash burgers
have become all the rage in recent years. They’re juicy. They cook quickly. And they achieve a wonderful crustiness. When placed one atop another (the popular double-meat), they are also super meaty. Ground chuck is a great go-to because it is flavourful and easily available. But if you want to experiment with blends, try a third each of trimmed fatty brisket, sirloin and ground chuck. So they get super crispy, each burger is 3 ounces. It assumes, too, that you’ll make a doublemeat (because they’re amazing). However, a singlemeat 3-ounce burger is terrific as well. And if you don’t want your burger quite so crispy, make 4ounce burgers from one pound of meat. The cooking times are the same.
Condiments of your choice
12 ounces ground chuck (80 / 20)
2 tablespoons unsalted butter, melted
2 or 4 hamburger buns, preferably potato buns
4 iceberg or greenleaf lettuce leaves (optional)
1 teaspoon neutrally flavoured oil, such as canola oil or grapeseed
Coarse ground kosher salt (about 1 tbsp) Freshly ground black pepper (about 1 tbsp)
4 slices white or yellow American cheese
Prepare a grill
for direct heat. If using a gas grill, preheat to high (500 F). If you are using a charcoal grill, light the charcoal or wood briquettes; once the briquettes are ready, distribute them under the cooking area for direct heat. For a hot fire, you should be able to hold your hand about 6 inches above the coals for three or four seconds. Have a spray water bottle ready for taming any flames.
Set out your favourite condiments so you’ll be ready to dress your burgers as soon as they come off the grill. Divide the meat into four equal portions; shape into balls.
Place a large cast-iron skillet on the grates directly over the fire. Brush a little melted butter on the inside of the buns. Place them, buttered sides down, in the skillet or on the cooking grates to toast for two to three minutes total. (Turn them over and lightly brown the exteriors, if desired.) There’s no need to clean the skillet before adding the oil to cook the burgers. Transfer the buns to a plate.
If you want to dress the bottom buns with mayonnaise, mustard, ketchup and/or a special sauce, now’s the time so that you can set the burger directly on the dressed bun. If you are using the lettuce leaves, place one on each bottom bun.
Add the oil to the skillet; once the oil shimmers, place the balls of meat in the pan and immediately mash them down with a heatproof spatula. Use half the salt and pepper to season the meat. Cook, uncovered, for two to three minutes, until the burgers crisp a little on the bottom, then turn them over and season with the remaining salt and pepper. Cook, uncovered, for one to two minutes, then lay a slice of cheese on each burger. Close the grill lid; cook for about one minute, then, once the cheese is gooey, stack two cheese-topped burgers on each of two bottom buns (for double-meat portions) or place one burger on each of four bottom buns (for singles), then finish with the top buns.
Serve right away.
Single-patty cheeseburger, with bun: 410 calories; 23 grams fat (10 g saturated fat); 110 milligrams cholesterol; 1,330 mg sodium; 28 g carbohydrates; 3 g fibre; 8 g sugar; 25 g protein.
Both recipes are from columnist Jim Shahin.