The weather is changing here in New England and I've started the shift from outdoor cooking to indoor cooking. I've attempted burgers indoors in a variety of ways, and my guys reactions were always the same, lukewarm.
Some of our favorite burger places use a flat top, so I went searching for recipes using that method and found James Schends' Smash Burgers on the Taste of Home site. I made a few small changes, instead of 4 balls of ground beef I made 8, I wanted them super thin and to use 2 patties per roll.
- 4 pretzel rolls (I like Eastern Standard Provisions Four Seam)
- approx 3T butter, softened
- 1 pound ground beef (preferably 80% lean)
- 1 teaspoon canola oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- Place a 9-in. cast-iron skillet over medium heat. Butter cut edges of pretzel rolls, spread 1t butter on each side. Griddle until golden brown, set aside. Meanwhile, gently shape beef into four balls, shaping just enough to keep together (do not compact).
- Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to ¼- to ½-in. thickness; sprinkle each with 1/8 teaspoon each salt and pepper.
- Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon each salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef.
- Serve burgers on buns with desired toppings.