Cheesy Skillet Smash Burgers (Print Version)
# Ingredients:
01 -
1¼ pounds ground chuck (80% fatty beef)
02 -
½ teaspoon coarse ground black pepper
03 -
½ teaspoon powdered garlic
04 -
½ teaspoon dried onion powder
05 -
½ teaspoon powdered mustard
06 -
1 teaspoon tangy Worcestershire sauce
07 -
½ tablespoon cooking oil
08 -
Generous ¾ teaspoon kosher salt
09 -
4 pieces Cheddar cheese
10 -
4 soft burger buns (lightly warmed if you want)
11 -
Your favorite burger fixings
# Instructions:
01 -
Mix beef, pepper, powdered garlic, onion powder, mustard powder, and Worcestershire in a big bowl. Use your fingers to blend everything well. Shape into 4 big meatballs (about 4½ oz each), then flatten each into a thick 1-inch patty and smooth the edges. Chill for at least 15 minutes, but you can keep them covered in the fridge for up to a day.
02 -
Switch on your kitchen fan and warm up a 12-inch cast-iron or nonstick pan over medium-high heat.
03 -
Take patties from the fridge and sprinkle salt all over them. Put oil evenly across the hot pan. Drop burgers into the pan one at a time, smashing each one flat with your metal spatula until they're about ¼-inch thick before adding the next one.
04 -
Let burgers sizzle about 2 minutes until they've got a nice crusty brown bottom. Flip them over and lay cheese on top. Cook another 2 minutes for pinkish middle or 3 minutes for more well-done.
05 -
Put the hot patties on your buns and add whatever toppings you like.
06 -
You can freeze raw patties for up to three months. Just freeze them on a tray first to keep their shape, then put them in a ziplock bag. Thaw in your fridge overnight before cooking them.