Single Smash Burgers Recipe

SMASH BURGERS

1. 1

   Prep

   Divide the 16 oz ground beef into four loosely packed 4 oz (about 113 g) balls. Do not overwork the meat — form gentle balls to keep the patties tender. Set them on a plate and refrigerate briefly while you prep other components. Halve the brioche rolls. Lay out the bacon, cheese, pickles and coop sauce so assembly is efficient.

2. 2

   Caramelize the onions

   Heat 1/2 tablespoon of the unsalted butter in a medium skillet over medium heat. Add the thinly sliced yellow onion and 1 tsp granulated sugar. Cook, stirring occasionally, until the onions are soft and golden brown, about 10–12 minutes. If they begin browning too fast, reduce heat to medium-low. Once caramelized, transfer onions to a small bowl and keep warm.

3. 3

   Cook the bacon

   In the same skillet or a separate pan over medium heat, add the bacon slices and cook until crisp, about 8–10 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate to drain and keep warm. If desired, cook bacon in the oven at 400°F on a rack for 12–15 minutes for more even crisping.

4. 4

   Preheat griddle/skillet

   Place a heavy cast-iron skillet or flat griddle over high heat and preheat for 5–8 minutes until very hot (surface should be shimmering and near smoking). Wipe a thin film of the vegetable oil across the surface to prevent sticking.

5. 5

   Toast the buns

   While the griddle is heating or after the first patty, spread the remaining 1.5 tablespoons unsalted butter on the cut sides of the brioche rolls. Place buns cut-side down on the hot griddle and toast until golden, 30–60 seconds. Watch carefully to avoid burning. Remove and set aside.

6. 6

   Smash and cook the patties

   Working one or two patties at a time (do not overcrowd the griddle), place a beef ball on the hot, oiled surface. Immediately season the exposed top with a light sprinkle of salt and pepper (reserve remaining seasoning if needed). Using a sturdy spatula or a flat metal press and a sheet of parchment or wax paper (to prevent sticking), press the ball firmly down to a 1/4-inch thick patty and hold for 10–15 seconds so it keeps its shape. Cook the smashed patty undisturbed for 2–3 minutes until the edges are deeply browned and crisp. Use a thin metal spatula to scrape under the patty and flip.

7. 7

   Finish with cheese

   After flipping, immediately place an American cheese slice on each patty. Cook for another 30–45 seconds until the cheese starts to melt and the patty is cooked through. Remove finished patties to a warm plate.

8. 8

   Assemble the burgers

   Spread about 1–2 tablespoons of coop sauce on the bottom half of each toasted brioche roll. Add 2 pickle slices per burger on top of the sauce. Place the hot cheeseburger patty on the pickles, then add 2 bacon slices per burger (or arrange to taste). Spoon a generous portion of caramelized onions over the bacon. Spread a little coop sauce on the top bun if desired, then close the burger. Serve immediately.

9. 9

   Notes & timing

   Total estimated time ~35 minutes (10–12 min onions, 8–10 min bacon, 5–8 min griddle preheat and 6–8 min to cook patties). Keep the griddle hot between batches for the best crust. All ingredients used in assembly are prepped above (coop sauce, pickles, bacon, caramelized onions, toasted rolls).