Classic Smashed Cheeseburger

This is a great recipe Classic Smashed Cheeseburger , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.

• Vadim

• 9/30/2023

Wha. t is a burger

• Anonymous

• Ohio (TEXAS)

• 1/25/2023

Hmm. Yes delicious could not find piano though

• Bruh guy

• Uk

• 6/25/2021

Easy and made delicious burgers. The sauce was a great addition. Definitely made a mess but worth it.

• beej1221

• New York, NY

• 4/5/2020

Bertlaw: start your own site about your culinary expertise. OR cook the recipe and comment appropriately. CBBE5225: leave off the tomatoes. no need for comments about something you know nothing. this kind of add is up to the cook/guest. thank you LALA7625. level-headed and practical. Kriskret - no need to be ugly. comment on the recipe or keep it to yourself.

• molliemca

• TX

• 4/28/2019

Thanks for the recipe. I have long wanted to make a super burger at home. I like to eat burgers at McDonalds. If I get such a burger on your picture, then I will add such a burger to the menu of my restaurant. My restaurant has pizza, burgers and sushi. We have students and writers from familyessay who help students write essays. They usually take burgers, but we don’t have such burgers on the menu.

• Mone1995

• New York

• 4/26/2019

Really good technique, but it didn't quite turn out as craggy as expected. A few questions for those of you who made it: 1. "Divide into four equal-sized, loosely (packed?) meat pucks about 2 1/2 inches thick." There was no way I could get a 1/4 lb. of ground meat to form a loose puck this thick, unless it was only about 1.25 inches in diameter. Which makes it more of a tower than a puck. Is this an error in the recipe, or is our ground meat fluffing technique all wrong? 2. "You'll have to hammer harder and longer then you might think." Nope. One mild thwack and it was smashed. This was right after removing the shorter-than-expected pucks from a zero-degree Fahrenheit freezer, where they had been for exactly 15 minutes. Any thoughts?

• mhammitt

• Burlingame, CA

• 5/18/2016

I have been making a version of this for over 35 years. Never had anyone complain..just ask how to do it, and if I would make them more. I don't get a lot of splatter anymore. Years ago I bought a stack of OLD seasoned cast iron cookware at a yard sale. Best part was the big skillet had a second one only about 2" smaller with it as well..solved my splatter problems pretty much. What I put in my burgers dont really matter, how I cook them is a little strange though. I prep mine about the same way.. Then put them in the big skillet that is very hot, with a little bacon greese in it. Then I put the smaller just warm pan on top of them and squeeze them hard! The top skillet keeps the splatter to a minimum. When crispy, flip, and put the pan back on top. (I use a 10 lb dumbbell in the top skillet to keep pressure on it.) When done, a pat of "seasoned"butter on top the burger, add cheese..a good chedder or swiss, which ever is prefered and let melt. I like to add bacon to mine, but to each their own. I don't put anything else on the burger. If people want to add to it they can, but over the years it has really come down to variety of cheese, and if they want bacon or not..i don't get requests for toppings any more from the folks used to eating them. If you don't like the idea of crushing a burger then just don't do it, and shut up and move on. No one cares if you like this method or not, as your mind is closed to trying it. ( I am sure to most everything else as well so save us from your whining.) To those that LIKE to try different things, good luck and enjoy!!

• shooter313

• Niagara Falls, NY

• 2/25/2016

I have been making a version of this for over 35 years. Never had anyone complain..just ask how to do it, and if I would make them more. I don't get a lot of splatter anymore. Years ago I bought a stack of OLD seasoned cast iron cookware at a yard sale. Best part was the big skillet had a second one only about 2" smaller with it as well..solved my splatter problems pretty much. What I put in my burgers dont really matter, how I cook them is a little strange though. I prep mine about the same way.. Then put them in the big skillet that is very hot, with a little bacon greese in it. Then I put the smaller just warm pan on top of them and squeeze them hard! The top skillet keeps the splatter to a minimum. When crispy, flip, and put the pan back on top. (I use a 10 lb dumbbell in the top skillet to keep pressure on it.) When done, a pat of "seasoned"butter on top the burger, add cheese..a good chedder or swiss, which ever is prefered and let melt. I like to add bacon to mine, but to each their own. I don't put anything else on the burger. If people want to add to it they can, but over the years it has really come down to variety of cheese, and if they want bacon or not..i don't get requests for toppings any more from the folks used to eating them. If you don't like the idea of crushing a burger then just don't do it, and shut up and move on. No one cares if you like this method or not, as your mind is closed to trying it. ( I am sure to most everything else as well so save us from your whining.) To those that LIKE to try different things, good luck and enjoy!!

• shooter313

• Niagara Falls, NY

• 2/25/2016

loosely meat pucks?

• bubbadurand

• St. Louis

• 2/20/2016

Awesome burgers. The sauce is a must.

• sabricamp

• Colorado Springs

• 10/1/2015

@ AAPOPOW from Europe. I'm sure that you don't mean to use the "R" word as a derogatory term toward people with intellectual disabilities. It's a terribly hurtful word, especially to those of us who love people who were born with mental retardation. Perhaps you could refer to those of us who have not mastered the art of burger making as atomic buffalo turds ¿¿

• jeffkim

• 9/20/2015

I am making these for the 5th time today. They are *THAT* good!! I made them for my daughter and son-in-law and they also love them and make them regularly. My birthday was earlier this month and I actually asked for some nice heavy wide spatulas to make these -- that's how good they are. And I have told everyone about them. Such a simple technique and such delicious burgers!!

• mebjul8

• San Francisco, CA

• 7/26/2015

Ok, so I've made this five times already. On one occasion the burgers disappeared so fast that I didn't even get one. Are the burgers good? Yes! I don't smash the burgers very hard, just tapping on the spatula does the trick for me. I'll try the sauce next time as well. Thanks Epicurious!

• Artistram3d1

• Oviedo, Fl

• 3/11/2015

We loved these! I also made a double recipe and they were all eaten up in a flash. It is a VERY messy process, so be prepared for grease to fly everywhere when you pound down the burgers, but the cleanup was worth it. I used only chuck roast meat that I ground myself, and the flavor was excellent, and fried them in my well-seasoned cast iron pan. I used the Vermont Bread Co potato rolls which worked well. And the sauce was fabulous. Many thanks to BATCHAINPULLER for recommendation to brown one side of the puck and then turn it over - helped a lot with the sticking. Don't be put off by reviewers who've never even tried the recipe!

• happymama37

• Newton, MA

• 2/19/2015