Smash Burgers In Cast Iron Skillet
Servings 4 people
Homemade Smash Burgers are juicy burgers that are smashed down onto a hot cast iron frying pan to deliver deliciously caramelized burgers! These easy-to-make burgers are ready to be introduced to your taste buds in just 35 minutes!
Ingredients
- 2 pounds ground beef 80/20 preferred
- ¼ cup salted butter melted
- 4 hamburger buns
- 2 tablespoons seasoning salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon ground black pepper
- 8 slices cheese
- sliced tomatoes for serving
- sliced red onions for serving
- shredded lettuce for serving
- dill pickles for serving
Instructions
- Divide the ground beef into 8 equal portions and shape each portion into a ball, handling the meat as little as possible. Place the balls onto a plate or cookie sheet and refrigerate for at least 15 minutes. The meat will stick together better if it goes onto the grill hot.2 pounds ground beef
- Prepare pieces of parchment paper to use while smashing the burgers but cutting them into 5 or 6-inch squares. Set aside.
- Next, butter the buns generously then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted. Or, place the buttered bun cut side up on a baking sheet and bake them in the oven at 350°F for about 5 minutes, or until toasted.¼ cup salted butter, 4 hamburger buns
- Heat a cast-iron frying pan over medium-high heat with a little bit of oil then place one of the balls of meat into the pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (use a meat mallet or meat press) to create a thin patty. Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder (I use a sprinkle of each).2 tablespoons seasoning salt, 1 tablespoon ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder
- Add and press balls but do not crowd the pan. You will need to do a couple of batches. Do not crowd the patties.
- Cook the patties for 2 to 4 minutes or until charred and brown on the bottom, the patties are ready to flip when the juices begin pooling on top. Do not disturb, move, poke, or flatten the patties while they are cooking. The only time you will move them is when you flip them. Flip them over (make sure to scrape up the browned bits from the pan) and allow to cook for another 2 to 4 minutes, or until cooked to desired doneness.
- Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers.8 slices cheese
- Place the burgers on the buns and add whatever optional garnishes you prefer.sliced tomatoes, sliced red onions, shredded lettuce, dill pickles
Notes
- This recipe makes 4 double cheeseburgers.
- You don't want to mix the seasonings into the meat because it will overwork the meat and change the texture of the burger. The less handling the better.
- How To Store: Place the Smash Burgers into an airtight container and store them in the fridge for up to 4 days. You can also freeze them for up to 4 months.
- Can I Still Make This Recipe If I Don’t Have A Cast Iron Skillet? You can definitely still make these burgers even if you don’t have a cast-iron skillet! Instead, you can just use a well-heated, heavy-bottomed skillet or frying pan. You could even make these on a griddle or Blackstone. Regardless if they’re Blackstone Smash Burgers or Cast Iron Skillet Smash Burgers the important part is that they’re safe to eat!
Nutrition
Calories: 1055kcal | Carbohydrates: 30g | Protein: 57g | Fat: 78g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 248mg | Sodium: 4315mg | Potassium: 814mg | Fiber: 2g | Sugar: 4g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 527mg | Iron: 7mg
Find it online: www.sugarandsoul.co/smash-burgers/