Single Recipe

Name: The Pelican Post Bar & Grilles Single Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.25 lbs ground beef (80/20 blend); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 2 each burger buns (potato or brioche), split; 2 each American cheese slices; 4 slices pickles (dill, sliced); 1 tbs yellow mustard; 1 tbs mayonnaise; 0.25 cups shredded iceberg lettuce (optional)

Inspired by The Pelican Post Bar & Grille

Time30m

Serves2

Our delicious smash patties are made from a delicious custom blend of beef and seared to perfection.

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Ingredients

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Smash Patties

1 1/4 lbs ground beef (80/20 blend)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs neutral oil (vegetable or canola)

1 tbs Unsalted butter

Assembly & Serving

2 each burger buns (potato or brioche), split

2 each American cheese slices

4 slices pickles (dill, sliced)

1 tbs yellow mustard

1 tbs Mayonnaise

1/4 cups shredded iceberg lettuce (optional)

Method

Smash Patties

Portion the meat

Divide the ground beef into four equal portions (about 5 oz / ~140 g each). Lightly form each portion into a loose ball; do not overwork or compact the meat. Refrigerate briefly if very soft.

Preheat skillet

Heat a large cast-iron skillet or heavy griddle over medium-high heat until very hot, about 5 minutes. The surface should be shimmering and nearly smoking for best smash crust.

Season

While the pan heats, season the beef balls lightly on top with kosher salt and freshly ground black pepper (reserve some salt/pepper for after smashing if desired).

Add oil and sear

Add the neutral oil to the hot skillet and swirl to coat. Place two beef balls in the pan (do not crowd). Using a sturdy metal spatula or a burger press, immediately press each ball down firmly into thin patties about 3–4 inches (7–10 cm) wide and 1/4 inch (6 mm) thick. Hold the press for 10–15 seconds to ensure good contact for maximum crust.

Cook first side

Cook the smashed patties without moving them for 2–3 minutes, until deeply browned and a crust has formed around the edges.

Flip and butter

Flip each patty, add a little unsalted butter to the pan (about 1/2 tbsp total for these two patties) and immediately place a slice of American cheese on each patty so it begins to melt. Cook the second side 60–90 seconds until cheese is melted and patty is cooked through (medium-well for thin smash patties).

Repeat

Remove finished patties to a warm plate and repeat the process with the remaining two beef balls: add a touch more oil if needed, press into thin patties, cook 2–3 minutes first side, flip, add butter and cheese, then cook 60–90 seconds.

Final seasoning

If desired, sprinkle a small pinch of kosher salt and a light crack of black pepper on the patties immediately after cooking to enhance flavor.

Assembly & Serving

Toast buns

While the second batch cooks or right after removing patties, toast the cut sides of the buns in the skillet for 30–60 seconds until golden and slightly crisp. Press down briefly for good contact.

Sauce and stack

Spread mayonnaise on the top bun and yellow mustard on the bottom bun (or apply to taste). Place the cheese-topped smash patties on the bottom bun (stack patties if desired). Add pickles and shredded iceberg lettuce if using.

Serve

Top with the bun crown and serve immediately while hot. Serve with fries or chips as desired.