Buzz
Burgers have spiraled out of control. Not only are bistro pubs and trendy bars topping them with everything from avocado to pork belly (which only overwhelm and distract), but the patties themselves are simply too thick. A burger is not a steak; it's a sandwich, and a sandwich is about finding the right balance among its fillings.
Welcome to Burger Week! Grilling season is upon us, and we’re all about burgers. From selecting the perfect patty to stuffing it with molten cheese, or even crafting a veggie option that’s actually delicious, we’ve got the tips, recipes, and advice to help you build your ultimate burger.
Do you crave a thick chunk of beef to take over your mouth and taste buds? Go for a rib eye. Ground beef is fine, but a burger shines when the main flavors come from what you bring out using a hot pan or griddle—I’m referring to the Maillard reaction, folks. You’ll want to maximize the amount of browned meat, and the key to increasing that browned-to-uncooked ratio is by making the patty thin and smashing it. (This is why places like Shake Shack and In-n-Out are beloved, and it’s not just because of the fries.)
Making smashed burgers is the simplest and quickest method. You don't need to bother with a grill, skip the thumbprints in the patties, and definitely forget about adding ice. Simply heat up a pan until it's scorching hot, press down a seasoned lump of meat, let it form a crispy crust, then flip it for a nice sear on the other side. Add cheese, and place it on toasted buttered buns with your favorite toppings. Why complicate things? To make four of these deliciously juicy burgers, you’ll need:
1 pound of 80% lean ground beef
Salt
Butter for greasing the pan
4 slices of American cheese
4 toasted, buttered buns
Your preferred toppings and condiments
Place a cast iron or stainless steel pan on medium-high heat, then rub a stick of butter around the surface to lightly coat it. Divide the meat into four equal portions, shape them into small mounds, and season generously with salt.
You only get one chance to smash, so make sure it counts. (According to the Food Lab, smashing after 30 seconds will cause you to lose fat, and that’s a real bummer.) Place a mound of meat in the pan, grab a large spatula (or two regular ones), and press down with all your strength.
Now, step back. Let the burger cook for at least two minutes to form that crispy crust, then scrape it up, flip it over, and admire the golden brown beauty before topping it with a slice of American cheese. Let it cook for another couple of minutes, then serve it on a toasted bun with all your favorite toppings.
