Urban Hill Smash Burger* Recipe

Bring ingredients to temp

Remove ground chuck from the refrigerator and let sit at room temperature for 10–15 minutes while you prep other components. This helps even cooking.

Slice tomato into 1/4" rounds (about 3–4 slices). Peel and slice onion into 1/8" rings. Pat lettuce leaves dry. Set out pickle slices.

Char the hatch chile: place whole chile directly over a gas flame or under a broiler, turning occasionally until skin is blackened and blistered all over, about 6–10 minutes total. Transfer to a bowl and cover with plastic wrap or a lid for 5–10 minutes to steam and loosen skin. Peel, remove stem and seeds if desired, and slice into thin strips. Toss with 1 tsp butter if you like for extra flavor.

Cook the smoked bacon: heat a skillet over medium heat. Add bacon and cook until crisp to your preference, 6–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and keep warm. Reserve 1 tablespoon of bacon fat in the skillet for extra flavor (optional) or discard and use oil for smashing step.

Divide the 1 lb ground chuck into four loosely packed 4-oz balls (makes two double-smash burgers or four single patties — this recipe is scaled for two burgers using two patties each). Do not overwork the meat; handle gently and loosely form balls.

Heat a heavy cast-iron griddle or large skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 1 tablespoon neutral oil and/or reserved bacon fat and spread to coat.

Place two meat balls on the hot griddle and immediately press each with a sturdy spatula or a dedicated metal 'smash' tool to flatten to about 1/4" thickness. Hold pressure for 10–12 seconds to create a thin patty with good contact. Season the exposed surface with a light pinch of salt and a grind of black pepper. Repeat for the other two balls if cooking in batches.

Cook smashed patties without moving until deeply browned and crisp around edges, 2–3 minutes. Flip using a thin metal spatula, then immediately place an American cheese slice on each patty to melt while the second side cooks, about 30–60 seconds more. Remove patties to a plate and keep warm. If making double patties per burger, stack two patties with cheese between them or layer cheese on the top patty so each burger gets two cheesed patties.

While patties cook, split the buns and butter the cut sides with the 1 tablespoon butter. Toast on a separate skillet or the same griddle, cut side down, until golden brown, about 1–2 minutes. Sprinkle toasted cut sides with a pinch of salt if desired.

On the bottom bun, place lettuce leaves (this creates a moisture barrier). Season tomato slices lightly with a small pinch of salt and pepper.

Arrange the first cheesed patty onto the lettuce, add a slice of pickle and some thin-sliced onion rings, then a strip (or two, torn as needed) of the smoked bacon. Add a few strips of roasted hatch chile on top of the bacon. If building a double, add the second patty on top and press gently so the components nest.

Top with the top bun and press once to settle. Serve immediately while hot and crisp.

Serve with extra pickles and ketchup or your favorite condiments on the side. Estimated internal temperature for beef is 160°F for well done; smashed patties are thin and cook quickly — use timing above and adjust to your preference.