Double smashed cheeseburger
J. Kenji López-Alt · ♥ 167.4K likes · 7.7M views · 4 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bun
Toast the bun in butter on the griddle first, since the burger cooks faster than the bun toasts.
The restaurant smash burger, step by step
- butter
- 2¼ oz balls of beef
- salt
- pepper
Season two 2.25 oz balls of coarse-ground brisket and chuck with salt and pepper, flip them so the bottoms face up, season that side too, and set on the hot side of the griddle.
Toasting the bun first
Cover with two pieces of parchment and smash hard with a spatula and a weight, getting the edges down.
Smashing under parchment
- American cheese
- house mayo
Spread house mayo on the bun and put the toppings on the bottom: shredded iceberg, slivered onions and plenty of kosher dill pickles.
- shredded iceberg
- slivered onions
- kosher dill pickles
When the patties are about 90% cooked on the first side, scrape them up with a razor scraper to keep all the crust, and flip.
Dressing the bun
Top with American cheese, stack both patties on the bun and add the top bun.
Scraping up the crust and flipping