Classic Smashed Cheeseburger Recipes

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Steps:

• Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
• Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
• Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

Steps:

• Divide the beef into 2-ounce portions and form into balls; you will have 28.
• Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
• Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
• Serve with lettuce, pickles and tomatoes on the side.

Steps:

• In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
• Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
• Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
• Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
• Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

Steps:

• Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
• Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.