Crispy Cheese Smashed Burger recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Crispy Cheese Smashed Burger

Serves 4
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.
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:
  1. Divide ground beef evenly into four sections, form loosely packed balls.
  2. 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.
  3. 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.
  4. On each bottom bun spread about 1-teaspoon brown mustard, 3 pickles and 1/4 of the onions.
  5. 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.
  6. 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.
  7. 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.
  8. Place finished burgers directly on onions and top with bun. Repeat with remaining 2 patties.

Follow @CertAngusBeef