SMASHBURGER FRIES INGREDIENTS RECIPES

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SMASH BURGER AND OVEN FRIES RECIPE | REAL SIMPLE



Smash Burger and Oven Fries Recipe | Real Simple image

Perfection is boring! Which is why we are super accepting of these not-round burgers, craggy edges and all! Use your spatula to smash them down—don't worry about forming a perfectly circular patty. The more irregular the edges, the crispier (and more delicious!) they will be. And the magical secret sauce? Ketchup + mayo + chopped pickles. Oops...not-so-secret anymore. We've got you covered! For more great ideas head over to Dinnerly.com.

Provided by Dinnerly

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 9

1 pound russet potatoes
4 ounces bread & butter pickles
1 ounce mayonnaise
½ ounce ketchup
12 ounces grass-fed ground beef
2 potato buns
neutral oil, such as vegetable or safflower
coarse kosher salt
freshly ground pepper

Steps:

  • Make salt and pepper fries. Preheat oven to 450ºF with rack in upper ?. Place a sheet pan in oven. Halve potatoes, lengthwise; cut into ½- inch wedges. In a large bowl, toss with 1 tablespoon oil, ½ teaspoon salt, and a few grinds pepper. Transfer to preheated baking sheet, roast in oven 20–25 minutes until golden, flipping halfway through. Toss with ½ teaspoon each salt and pepper.
  • Finely chop half of the pickles (reserve rest for garnish). In a small bowl, stir together mayonnaise, ketchup, and chopped pickles. Season to taste with salt and pepper. Divide ground beef into 2 equal portions (do not form patties).
  • Heat a griddle or large heavy skillet over high until very hot, about 2 minutes. Lightly brush with oil. Place beef in pan and smash each mound flat with a spatula, forming 5-inch patties. Season well with salt and cook, undisturbed, until outer edges are brown, about 2-3 minutes.
  • Flip burgers, season with salt, and cook until medium-rare, about 2 minutes more. Transfer burgers to a plate. Pour off fat. Add buns, cut sidedown to griddle or skillet, and toast until lightly browned, 1-2 minutes.
  • Place burgers on buns and top with a dollop of sauce and reserved pickles. Serve salt and pepper fries alongside, with remaining sauce for dipping. Enjoy!

HOW-TO: CLASSIC SMASHBURGERS – PS SEASONING



How-To: Classic Smashburgers – PS Seasoning image

Want to know the secret to making the best burger ever? Make it a smashburger. These thin, diner-style burgers are exactly what the name says: burgers that have been smashed. So how does that make it better than a regular patty? When you press down on a burger on the griddle, it increases the contact of the meat with the heat source, intensifying the flavor and creating a crispy outer crust. The thinner patty makes it ideal for stacking and smothering in cheese.

Provided by PS Seasoning 

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

1 1/4 lbs. Ground Beef
1 tsp The Backyard Better Burger
4 slices Muenster Cheese
4 oz. Brown Ale
2 T Butter
TT Black Pepper
TT Kosher Salt 
4 Hamburger Buns or Kaiser Rolls 

Steps:

  • In a mixing bowl, add ground beef and mix in seasoning.  Portion 8 - 2.5 ounce balls.
  • Heat a cast iron skillet over medium-high heat.  Cook 2 burgers at a time. Place meatballs 3 inches apart in the skillet. Using a metal spatula or stainless steel mixing bowl, smash down each meatball to ¼ inch thickness. Sear 1 to 2 minutes per side. 
  • Place cheese on one patty, then top with the other. Transfer each smashed stack to a sheet tray, while cooking remaining burgers.
  • Add onions to skillet, making sure to scrape up any seared bits. Sauté 2 minutes, then deglaze with beer.  Continue to cook 3 minutes, until beer is reduced and onions are caramelized. Stir in butter and season with salt and pepper.
  • Assemble each smashed burger: bottom bun, cheeseburger stack, caramelized onions, top bun.

Nutrition Facts : ServingSize 4

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