Name: Barrel + Ryes Smash Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef, 80/20; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (vegetable or canola); 4 each American cheese slices; 4 each potato buns; 2 tbs butter, softened; 4 each iceberg or butter lettuce, leaves separated; 1 each tomato, ripe; 0.5 each red onion, thinly sliced; 8 each pickles (optional); 0.5 cup burger sauce (mayo-based) or mayonnaise; 1 lb frozen shoestring french fries; 4 cups mixed salad greens; 4 tbs salad vinaigrette

Method

Smash Burger (makes 4 burgers)

Portion beef

Divide the 1 lb ground beef into four equal 4 oz portions and loosely roll each into a ball. Do not overwork the meat.

Preheat griddle or cast-iron skillet

Heat a large cast-iron skillet or flat-top griddle over medium-high to high heat until smoking-hot (about 5 minutes).

Oil the pan

Add 2 tablespoons neutral oil and spread to coat the surface. Let the oil heat until shimmering.

Smash the patties

Place two or more meat balls on the hot surface, leaving space between. Using a heavy spatula or a dedicated burger press, smash each ball flat immediately into a 3.5–4 inch patty, pressing firmly for 10–15 seconds to create a thin patty and crispy edges.

Season

Immediately season the exposed surface with about 1/4 tsp kosher salt and a light sprinkle of black pepper per patty.

Cook first side

Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.

Flip and cheese

Using a thin metal spatula, scrape under the patty and flip. Place one slice of American cheese on each patty right after flipping. Cook 45–60 seconds more until cheese melts and the patties are cooked through (internal temperature about 160°F).

Repeat in batches

Work in batches so the pan remains hot. Wipe excess drippings between batches if necessary and re-oil.

Toast buns

While finishing the last patties, spread softened butter on cut sides of potato buns and toast cut-side down on the griddle until golden, about 30–45 seconds.

Toppings & Assembly

Prepare vegetables: Slice tomato into 1/4 inch rounds and separate lettuce leaves. If using onion, cut into thin rings and, if desired, soak in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Assemble burgers: Spread about 1 tablespoon burger sauce (or mayonnaise) on the bottom bun. Place lettuce leaf on sauce, then place the hot cheese-topped smash patty on the lettuce. Add a tomato slice and a few onion rings on top. Add pickles if desired. Top with the butter-toasted top bun and gently press to secure.

Sides

French fries (oven method)

Preheat oven and cook frozen fries according to package instructions (typically 425°F for 15–25 minutes), flipping once, until golden and crispy. Season with salt to taste and serve alongside burgers.

Side salad

Toss mixed salad greens with vinaigrette (about 1 tablespoon per cup of greens) and season with salt and pepper. Serve chilled next to the burger.