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SMASH BURGERS

cook:

1 h

Picture for SMASH BURGERS

2,357,699 views  Smash burgers might be trendy, but they certainly aren’t going anywhere -- at least, not if we have anything to say about it. Whip up these ultra-juicy, flavor-filled meaty burgers at your next grill out, game day, or even just a solo snack (you deserve it).

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Potato Buns

For the Potato Buns

bread flour

415 g bread flour

potato flakes

45 g potato flakes

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

(75 to 80° F) water

170 g (75 to 80° F) water

(75 to 80° F) whole milk

110 g (75 to 80° F) whole milk

eggs, room temperature

2 eggs, room temperature

unsalted butter, cubed and at room temperature

4 tbsp unsalted butter, cubed and at room temperature

egg wash (see below)

egg wash (see below)

For the Egg Wash

For the Egg Wash

egg

1 egg

egg yolk

1 egg yolk

of salt

pinch of salt

For the Smash Burgers

For the Smash Burgers

ground chuck

16 oz ground chuck

ground brisket

8 oz ground brisket

ground boneless short rib

8 oz ground boneless short rib

neutral oil, as needed

neutral oil, as needed

kosher salt, to taste

kosher salt, to taste

freshly ground pepper, to taste

freshly ground pepper, to taste

american cheese slices

american cheese slices

toasted potato buns

toasted potato buns

butter lettuce leaves

butter lettuce leaves

beefsteak tomato, sliced

beefsteak tomato, sliced

white onion, thinly sliced

white onion, thinly sliced

pickle slices

pickle slices

special sauce (see below)

special sauce (see below)

For the Special Sauce

For the Special Sauce

mayo

½ cup mayo

ketchup

½ cup ketchup

mustard

mustard

onion, grated

¼ onion, grated

garlic clove, grated

1 garlic clove, grated

hot paprika

½ tsp hot paprika

relish

1 tbsp relish

TOOLS

stand mixer with the dough hook attachment

stand mixer with the dough hook attachment

whisks

whisks

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

measuring cups and spoons set

measuring cups and spoons set

rolling pin

rolling pin

cast iron skillet

cast iron skillet

Chef’s knife

Chef’s knife

cutting board

cutting board

plastic wrap

plastic wrap

parchment paper

parchment paper

baking tray

baking tray

basting brush

basting brush

stiff metal spatula

stiff metal spatula

oven

oven

DIRECTIONS

1.

For the Potato Buns

1.

In the bowl of a stand mixer, combine flour, potato flakes, yeast, salt, and sugar. Whisk to combine.

bread flour

415 g bread flour

potato flakes

45 g potato flakes

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

stand mixer with the dough hook attachment

stand mixer with the dough hook attachment

mixing bowls

mixing bowls

whisks

whisks

2.

Add water, milk, and eggs. Attach the dough hook and mix on medium-low speed until the dough comes together.

(75 to 80° F) water

170 g (75 to 80° F) water

(75 to 80° F) whole milk

110 g (75 to 80° F) whole milk

eggs, room temperature

2 eggs, room temperature

stand mixer with the dough hook attachment

stand mixer with the dough hook attachment

mixing bowls

mixing bowls

3.

Increase the speed to medium-high, adding the butter one tablespoon at a time. Wait until each piece is incorporated before adding the next.

unsalted butter, cubed and at room temperature

4 tbsp unsalted butter, cubed and at room temperature

stand mixer with the dough hook attachment

stand mixer with the dough hook attachment

mixing bowls

mixing bowls

4.

Mix for 5-6 minutes until the dough is supple and elastic. The dough should pass the ‘windowpane’ test.

stand mixer with the dough hook attachment

stand mixer with the dough hook attachment

5.

Transfer to a greased bowl, cover and proof at room temperature for 1-1.5 hours or until doubled in size.

mixing bowls

mixing bowls

plastic wrap

plastic wrap

6.

Turn the dough out onto a well-oiled surface. Divide into 5 equal portions, shape each into a round, and place on a parchment-lined sheet tray. Flatten each gently.

For the Potato Buns

For the Potato Buns

parchment paper

parchment paper

baking tray

baking tray

7.

Cover loosely with greased plastic wrap and proof for another 45 minutes to 1 hour until puffed.

For the Potato Buns

For the Potato Buns

baking tray

baking tray

plastic wrap

plastic wrap

8.

Brush with egg wash and bake at 350° F for 15-20 minutes until golden brown.

For the Potato Buns

For the Potato Buns

egg wash (see below)

egg wash (see below)

baking tray

baking tray

oven

oven

9.

For the Egg Wash

1.

In a small bowl, whisk together the egg, egg yolk, and a pinch of salt until combined.

egg

1 egg

egg yolk

1 egg yolk

of salt

pinch of salt

mini prep bowls

mini prep bowls

2.

For the Smash Burgers

1.

In a large bowl, combine the ground chuck, brisket, and short rib, mixing by hand until evenly distributed.

ground chuck

16 oz ground chuck

ground brisket

8 oz ground brisket

ground boneless short rib

8 oz ground boneless short rib

mixing bowls

mixing bowls

2.

Form into eight 4 oz balls.

ground chuck

16 oz ground chuck

ground brisket

8 oz ground brisket

ground boneless short rib

8 oz ground boneless short rib

3.

Preheat a large cast iron skillet over high heat with 1 tbsp of oil (or preheat the grill to 500° F with a skillet inside). Add oil to the hot skillet.

neutral oil, as needed

neutral oil, as needed

cast iron skillet

cast iron skillet

4.

Place two beef balls in the skillet. Use a stiff metal spatula to smash them to a diameter about ½ inch wider than your bun.

ground chuck

16 oz ground chuck

ground brisket

8 oz ground brisket

ground boneless short rib

8 oz ground boneless short rib

stiff metal spatula

stiff metal spatula

cast iron skillet

cast iron skillet

5.

Cook for 1 minute until a crust forms, then flip. Season with salt and pepper, and add a slice of cheese on top. Cook for 1 more minute.

For the Smash Burgers

For the Smash Burgers

kosher salt, to taste

kosher salt, to taste

freshly ground pepper, to taste

freshly ground pepper, to taste

american cheese slices

american cheese slices

cast iron skillet

cast iron skillet

stiff metal spatula

stiff metal spatula

6.

Transfer patties to the buns and top with lettuce, tomato, onion, pickles, and special sauce.

For the Smash Burgers

For the Smash Burgers

toasted potato buns

toasted potato buns

butter lettuce leaves

butter lettuce leaves

beefsteak tomato, sliced

beefsteak tomato, sliced

white onion, thinly sliced

white onion, thinly sliced

pickle slices

pickle slices

special sauce (see below)

special sauce (see below)

7.

For the Special Sauce

1.

In a small bowl, mix mayo, ketchup, mustard, grated onion, grated garlic, hot paprika, and relish until combined.

mayo

½ cup mayo

ketchup

½ cup ketchup

mustard

mustard

onion, grated

¼ onion, grated

garlic clove, grated

1 garlic clove, grated

hot paprika

½ tsp hot paprika

relish

1 tbsp relish

mini prep bowls

mini prep bowls

whisks

whisks

2.

Optionally, transfer the sauce to a squeeze bottle. Store in the refrigerator for up to 2 weeks.

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