Smashed Burger is a process of preparing hamburger patties by cooking loosely packed beef mince ball into a very hot skillet by pressing it flat with a spatula as it cooks causing a Maillard reaction.
- 500 g chuck steak, brisket, boneless short rib or a mixture of any of the three, 30% fat, at room temperature
- 4 Cheddar cheese slices
- 4 burger buns, toasted
- 3 leaves iceberg lettuce, shredded
- tomato ketchup
- freshly ground black pepper
- Season the mince with salt and freshly ground black pepper.
- Divide it into four portions then form them into large balls.
- Heat a heavy cast iron skillet, until it starts to smoke. On batches place the ball into the skillet without oil then press it with a heavy spatula as it cooks for a minute, applying pressure all the time. Flip the burger then cook for another minute then continue to press with the spatula.
- Place a slice of cheddar on top, cover the skillet with a dome cover, remove from skillet then let it rest. Do it with the remaining patties.
- To assemble burgers, on each burger bun, apply one heaping tablespoon of mayonnaise, top it with shredded lettuce, then the rested burger patty and a smear of ketchup. Serve!