Ihs Smash Burger Recipe

If using fresh russet potatoes: wash, peel (optional) and cut into 1/4–1/2-inch sticks. Soak in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry. If using frozen fries, follow package instructions.

Heat 1½–2 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C) for the first blanch. Fry potatoes in batches 3–4 minutes until soft but not browned. Remove to a paper-towel-lined tray and let rest.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden-brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp Kosher salt. Keep warm in a low oven (200°F / 95°C) while you cook burgers.

Divide the 1 lb ground beef into four loose 4-oz balls (you will make two patties stacked for each burger — two balls per burger). Do not overwork the meat; handle gently and keep cold until cooking.

Preheat a large cast-iron griddle or heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and spread.

Place two beef balls on the hot griddle for one burger (repeat for the second burger, leaving room). Using a sturdy spatula or a flat metal press, smash each ball immediately and firmly to form very thin patties (roughly 3–4 inches diameter). Hold pressure for 10–12 seconds to achieve good contact and crisp edges.

Season the exposed top of each smashed patty with a pinch of kosher salt and a little black pepper right after smashing.

Cook the patties without moving them for 2–3 minutes, until the edges are deeply browned and crisp. Flip each patty and immediately place a slice of cheddar on top of the upper patty so the cheese begins to melt. Cook another 45–60 seconds until the underside is cooked through and cheese is melted.

For each burger, stack the two patties (cheese should be between or on top depending on preference). Remove to a resting plate for 1 minute.

While patties cook, butter the inside faces of the buns (1 tsp each) and toast them on the griddle until golden, about 30–60 seconds. Keep warm.

If making sauce: mix 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, and a pinch of black pepper in a small bowl. Taste and adjust to preference.

Assemble each IHS Smash Burger: spread a thin layer of the optional sauce on the bottom bun (or leave plain). Place lettuce leaf on the bun, then stack the double smashed patties (cheese between or on top). Top with 3 pickle slices, 3 onion rings, and 2 tomato slices. Finish with the top bun.

Serve immediately with hot fries on the side.