Classic smashed cheeseburger recipe for ultimate flavour

Ingredients for Classic smashed cheeseburger

• 340 g minced beef

• 115 g minced brisket (if you can’t find brisket, substitute with minced chuck)

• 30 g unsalted butter, plus more if needed

• 4 potato rolls, preferably Martins brand

• 30 ml vegetable oil

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 4 slices cheese

• 4 slices tomato, 1 cm thick

• 4 pieces green-leaf lettuce

• Epicurious Not-So-Secret Sauce

• 2 large griddle spatulas

How to make Classic smashed cheeseburger

1. In a large bowl, use your hands to gently combine minced sirloin and brisket. Divide the mixture into four equal-sized, loosely shaped patties, each about 6.5 cm thick. Place the patties on a plate lined with cling film or parchment paper and transfer to the freezer for 15 minutes (do not exceed this time).

2. Meanwhile, heat a griddle or large frying pan over medium-high heat. Melt 30 g of butter and place the burger buns, cut-side down, in the pan. Cook until the cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if necessary). Place the toasted buns on four plates, reserving the griddle or frying pan.

3. Remove the patties from the freezer. Increase the heat to high and add 30 ml of oil to the griddle or frying pan; heat until the oil begins to smoke. Working one at a time, add a patty to the griddle and immediately press down on top of it with a spatula. Use the handle of another spatula to hammer down on the first spatula, flattening the patty until it is about 1.25 cm thick (you may need to hammer harder and longer than you expect). Carefully slide the spatula off without tearing the patty and generously season with salt and pepper. Repeat this smashing process with the remaining patties.

4. Flip each patty once the first side is deeply browned and crisp with craggly edges, about 1.5 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue cooking until melted, an additional 1.5 to 2 minutes. Transfer the cooked patties to the bottom halves of the burger buns.

5. Top the burgers with tomato slices and lettuce. Spread the top buns with Not-So-Secret Sauce and place them on top. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.