Angus Burger Recipe

Name: Newton's Paradise Cafes Angus Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground Angus beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for griddle); 2 each burger buns (sesame or brioche); 3 tbs mayonnaise; 1 tbs butter (softened, for toasting buns); 2 each cheese slices (American, cheddar, or choice); 4 each iceberg or romaine lettuce leaves; 1 each tomato; 0.5 each red or white onion; 4 slices pickles; 0 to taste hot sauce or ketchup

Inspired by Newton's Paradise Cafe

Time35m

Serves2

Double smash patties served with mayo, lettuce, tomato, onion and your choice of cheese.

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Ingredients

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Burger Patties

1 lb ground Angus beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs vegetable oil (for griddle)

Buns & Condiments

2 each burger buns (sesame or brioche)

3 tbs Mayonnaise

1 tbs butter (softened, for toasting buns)

2 each cheese slices (American, cheddar, or choice)

Fresh Toppings

4 each iceberg or romaine lettuce leaves

1 each tomato

1/2 each red or white onion

Optional / To Taste

4 slices pickles

0 to taste hot sauce or ketchup

Method

Prep

Remove ground beef from the refrigerator and let sit 10–15 minutes to come slightly toward room temperature while you prepare toppings.

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch thick slices (about 4 slices) and slice the onion into thin rings. Separate onion rings.

Split buns and spread softened butter on cut sides. Set aside.

Divide the ground beef into four equal portions (about 4 oz each) and loosely roll into balls—do not compact. Season the top of each ball lightly with a pinch of kosher salt and pepper.

Cook Patties (Smash Technique)

Heat

Preheat a heavy skillet, cast-iron pan, or flat top griddle over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat the surface.

Smash

Place two beef balls on the hot surface (you will cook in two batches). Immediately press each ball firmly with a metal spatula or burger press to flatten into a thin patty (about 1/4 inch thick). Press for 10–15 seconds to create good contact; you may hear sizzling. Season the exposed top side with a light pinch of salt and pepper.

Sear

Cook the patties without moving for 2 to 2.5 minutes until edges turn deeply browned and crispy. Use the spatula to scrape under the patty and flip.

Second Smash & Finish

After flipping, press the patty a second time gently to maintain thinness. Immediately top each patty with a slice of cheese if using. Cook 45–60 seconds more until cheese melts and internal temperature reaches 160°F (71°C) for well-done. Remove to a warm plate and tent with foil while you cook the second pair.

Repeat the smash, sear and finish steps for the remaining two beef balls to make the second two patties.

Toast Buns & Assemble

While the second batch cooks or after removing the second batch, place buttered bun cut sides down on the hot skillet/griddle and toast 30–60 seconds until golden. Remove.

Spread 1 1/2 tablespoons mayonnaise on each bottom bun. Place two smash patties on each bottom bun (this recipe makes two double-patty burgers).

Top the patties with lettuce leaves (2 per burger), 2 tomato slices, and several onion rings. Add pickles and additional condiments (ketchup, hot sauce) if desired.

Spread remaining mayonnaise on top bun interior and close the burger. Serve immediately.