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Griddled Smashed Burgers

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Often, it's the simplest burgers that are the most satisfying. Take the classic thin, smashed dinner burger we all know and love—the one topped with melted cheese, chopped onions, and a tangy secret sauce. To get that super-crispy exterior while maintaining a tender interior, loosely pack the patties and then press them flat in the skillet; this helps create irregular crags at the edges of the burgers and ensures good surface contact with the pan, leading to crispy edges and nicely seared exteriors. For a burger sauce with intense salty, sweet, and umami flavors, swap out the usual ketchup for flavor-packed Worcestershire, soy sauce, and brown sugar in a mayo base. You'll have some sauce left over; it keeps for up to 4 days in the refrigerator and makes a great dip for French fries or potato chips. Finishing the patties with a little cheese, the special sauce, a classic soft bun, and fresh toppings gets you out of burger-tory and into the beefy embrace of this diner-style icon."

List of Ingredients

Pub Burger Sauce:
â—¦ ¾ cup mayonnaise
â—¦ 2 tablespoons soy sauce
â—¦ 1 tablespoon packed dark brown sugar
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon minced fresh chives
â—¦ 1 clove garlic, minced
â—¦ ¾ teaspoon pepper

Burgers:
â—¦ 1 pound 85 percent lean ground beef
â—¦ ½ teaspoon table salt
â—¦ ¼ teaspoon pepper
â—¦ 1 teaspoon vegetable oil
â—¦ 4 slices American cheese (4 ounces), divided
â—¦ 4 hamburger buns, toasted if desired
â—¦ 4 leaves red or green lettuce
â—¦ 1 tomato, cored and sliced thin
â—¦ ¼ cup finely chopped onion, rinsed
â—¦ ¼ cup dill pickle chips


Recipe

For the sauce: Whisk all ingredients together in bowl. Set aside for serving.

For the burgers: Wrap bottom of Dutch oven with aluminum foil. Divide ground beef into four lightly packed balls, then gently shape each portion into ¾-inch-thick patty. Sprinkle patties with salt and pepper. Heat oil in 12-inch skillet over high heat until just smoking. Transfer two patties to skillet. Using prepared pot, press patties until about 4 inches in diameter; set pot aside. Cook burgers, without moving, until well browned on first side, 60 to 90 seconds. Flip patties and top with one slice cheese. Cover and continue to cook until browned on second side, about 60 seconds. Transfer burgers to platter and cover to keep warm. Pour off all but 1 teaspoon fat from skillet and repeat with remaining two patties and two slices cheese.

Spread each bun with 2 tablespoons burger sauce. Serve burgers on buns, topped with lettuce, tomato, onion, and pickles. Pass extra sauce separately.

Serves 4