Ingredients

• 1 tablespoon unsalted butter
• 2 lbs ground chuck, at least 20% fat
• Kosher salt and black pepper to taste
• 8 slices american cheese
• 4 Brioche buns
• Lettuce leaves, sliced tomatoes and condiments, as desired

Add butter to a large cast-iron skillet and place over medium heat. Combine the meat and chorizo. Divide meat into 8 small piles of around 4 ounces each, and gently gather them together into balls that are about 2 inches in height. Do not form patties.

Increase heat to high (the ideal temperature of the skillet should be around 500 degrees). Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula (I use a pot lid with parchment paper to prevent the patty from sticking), press down on each one to form a burger that is around 4 inches in diameter and right around 1/8 th to 1/4 inch thick. The thickness ensures a great sear and doesn't completely dry out the patty. Season with salt and pepper.

Cook without moving until patties have achieved a deep, caramelized, crunchy edge, a little less than 45 seconds to 1 minute. Use the spatula to scrape free and carefully flip the burgers over. If using cheese, lay slices on meat. Only cook the second side until the cheese melts, about 15 seconds. Cook times will vary depending on the thickness of the patty. Remove burgers from skillet, place on buns and top as desired. Repeat the process with remaining burger patties.

The classic smash burger is served with two patties and two slices of american cheese. If you can’t find brioche buns locally, you can substitute brioche buns or can to bake them yourself using this recipe from the New York Times Cooking.

Source: Adapted from The Overthinker’s Guide to the Perfect Smash Burger The Barbecue Lab © Copyright 2024