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Crispy Cheese Smashed Burger

Serves 4

Cuisine: American

Category: Burgers

By letting the cheese crisp in the pan, then folding it back over the burger you create a duality of textures and flavors. Helpful tip: have some parchment paper to help keep the patty from sticking to the spatula.

Prep Time

10 mins

Other Time

Cook Time

25 mins

Total Time

35 mins

Ingredients:

1 1/4 pounds Certified Angus Beef^® ground beef, 80% lean
3 tablespoons butter
4 burger buns
1 medium yellow onion, sliced
2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 tablespoon plus 1 teaspoon spicy brown mustard
12 slices dill pickle
12 deli slices Swiss cheese (or mild cheddar), 1/8-inch thick

Instructions:

Divide ground beef evenly into four sections, form loosely packed balls.
In large nonstick skillet, melt half the butter, toast the buns over medium-high heat for 2 to 3 minutes until golden brown. Remove, set aside.
Add remaining butter and sliced onions to pan. Stir in 1-teaspoon salt, sauté 8 to 10 minutes, stirring occasionally, until onions begin to brown and soften; remove from pan.
On each bottom bun spread about 1-teaspoon brown mustard, 3 pickles and 1/4 of the onions.
Turn the pan to high heat, place two of the ground beef balls in skillet. Place a 4-inch square piece of parchment paper on each, then use a sturdy spatula to smash each into a patty about 1/2-inch thick. Peel off parchment, season each patty with 1/4-teaspoon salt and 1/8- teaspoon pepper.
Sear patties 2 to 3 minutes, or until the sides start to cook through. Flip patties, place one slice of cheese in middle of each patty then one slice on either side of that slice, just slightly overlapping with middle slice. The pieces on the side should hang mostly off the patty with about 3/4 of the cheese making contact with the pan.
Sear about 2-minutes, cheese will begin to lightly brown and release oil. Using a spatula that will not scrape the nonstick coating, slide it under cheese, fold it over half the patty, fold cheese from opposite side over other half. Repeat cheese-folding with second patty.
Place finished burgers directly on onions and top with bun. Repeat with remaining 2 patties.