Hammer Burger* Recipe

Prep

Divide the 1 lb ground beef into two equal portions (about 8 ounces each). Form each portion into a loose ball, then flatten into a 4–5-inch disc about 1/2-inch thick. Do not overwork the meat. Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper per patty (total listed in ingredients). Slice the tomato into 1/4-inch thick rounds and separate lettuce leaves. Have shredded cheddar measured and BBQ sauce ready.

Preheat & Toast Buns

Heat a large skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Spread 1 tbs softened butter on the inside of each bun half. Add 1 tbs vegetable oil to the skillet and swirl. Place bun halves, buttered side down, in the skillet and toast 30–60 seconds until golden. Remove and keep warm.

Cook & Hammer (Smash) the Patties

Place the beef discs in the hot skillet (work in one batch if necessary). Immediately press each patty flat with a heavy spatula or metal press to create a thin patty (roughly 1/4-inch thick). Cook undisturbed for 2–3 minutes until edges brown and juices rise to the surface. Flip, then immediately sprinkle a generous handful (about 1/2 cup total) of shredded cheddar across both patties so it begins to melt. Cook another 1–2 minutes until cheese is melted and patties are cooked through (internal temp ~160°F). If using pickles or onion, add to skillet briefly to warm or char to taste.

Assemble Burgers

Spread 2 tbs BBQ sauce on the bottom half of each toasted bun. Place the hot cheese-topped patty on the sauced bun. Add two lettuce leaves and a tomato slice on top of each patty. Spoon remaining 2 tbs BBQ sauce over the tomato or top bun as preferred. Add optional pickles or onions. Crown with top bun.

Finish & Serve

Serve each Hammer Burger immediately while hot and juicy. Provide extra BBQ sauce on the side if desired.

If using pickles and onion rings, place 2 pickle slices and 2 onion rings on each burger during assembly. Use the spatula or press to smash the patties; ensure spatula is wide enough to cover the patty for even pressing.