Summertime Smashed Burgers
Break the cardinal rule of grilling -- don't press the patties! -- with this diner-style smash burger, made on the grill in a cast-iron griddle or skillet. The recipe comes from Weber's Ultimate Grilling, a new book by the grill company's resident chef, Jamie Purviance.
Ingredients
Directions
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Prepare a gas or charcoal grill for direct cooking over medium-high heat (400° to 450°). Place a cast-iron griddle* on grill grate, close the lid, and preheat until very hot, 5 to 10 minutes. Meanwhile, prepare Special Sauce: Stir together mayonnaise, ketchup, minced dill pickle, mustard and hot sauce.
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In a small bowl, stir together kosher salt, sugar, black pepper and onion powder. Divide ground beef round into four pieces. Do not shape into patties, but season on both sides with salt mixture.
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Lightly brush the hot griddle with vegetable oil. Place ground beef portions on griddle, well-spaced. Immediately smash each into a patty about 1/4-inch thick with a wide, sturdy spatula. Close lid and cook for 3 to 4 minutes. Clean the spatula, then scrape patties from the griddle and flip. Smash again, close lid, and cook to medium (160°), 3 to 4 minutes more. (If adding cheese, do so in the last minute of cooking.) Serve on toasted sesame seed buns with thinly sliced onion, tomato, torn lettuce and Special Sauce.
*Gear tip
A griddle pan (or a large, short-handled skillet) makes a grill more multifunctional: Fry onions for brats or char peppers for fajitas. Plus, you can use it indoors over two burners. Lodge sells a nice reversible version for $55.