Tired of the Same Old Burger? Try Smashing It!

Smash burger on a plate beside a spatula and a cast iron hamburger press.

Forming ground beef into a ball and then smashing it down with a heavy metal press onto a hot griddle yields a nice switch-up from the usual grilled hamburger. A smashed burger (inspired by the Smashburger restaurant chain) cooks quickly, is juicy but has a little added crispiness to the burger texture, is delightfully irregularly shaped, and is great for stacking toppings. Of course, you'll want to use North of Nowhere Farm grassfed, grass-finished beef for the very best results!

Here's how to make a smashed burger:

  1. Heat a griddle or large cast-iron skillet over medium-high heat to about 400 degrees F.
  2. While the griddle is heating (about 10 minutes), combine 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
  3. Gently mix the seasoning mixture into a pound of thawed ground beef, and form the beef into four 1/4-pound balls.
  4. Brush the griddle with butter and toast your hamburger buns cut-side down until they achieve a light brown color.
  5. Brush the griddle with a bit of oil or butter and add 1 ball of beef. Press firmly with a cast iron burger press (or use two large metal spatulas crossed over one another) for just 10 seconds, then remove the press. (Start cooking the next burger ball at this point.) Continue cooking until well browned, about 1-1/2 minutes.
  6. Flip the patty and cook about 1 minute, or until desired doneness. This is the time to place a slice of cheese on the burger if you're making a cheeseburger. 
  7. Repeat steps 5 & 6 with the remaining beef balls.
  8. Spread mayonnaise, ketchup, mustard, or fry sauce (whatever you love!) on the top bun. Place the patty on the bottom bun, and top it with your choice of tomato, onion, lettuce, pickles. (Add a second burger on top of the stacked veggies if you're wanting a larger hamburger meal.) 
  9. Enjoy your smashed burger!

We hope you'll give this method a try and let us know what you think of a thin juicy burger with a seared crispiness on the outside. Did it give you the feels of eating at a classic burger joint? 

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