Smash burger recipe offers a quick lesson on hamburgers
There's nothing like necessity to encourage you to learn a new skill, right? I remember sitting on an old curb in Pittsburgh watching a guy I worked with teach me how to change a tire so I could get myself home one night. I learned to sew because I had a young kid who would never sleep and I wanted a blackout curtain (and maybe a full night's rest.) I've learned a lot of things as I age and go through different stages, but I have never ever learned to make myself a hamburger.
Until now. Like a lot of things these days, I didn't learn this new skill from a friend, instead I read about it on one of my go-to sites, the always practical and popular Smitten Kitchen. I adapted her thorough recipe by simplifying the process and adding some spunkier flavor.
So for you out there who, like me, might have been content to wait for a burger to come to you, here's a little tutorial. Added bonus? No grill required. This is a winter burger made in a heavy skillet and ready to eat any day. Really cold meat is thrown on a really hot pan and smashed down, creating a burger that's thin and scraggly and quick to cook.
Easy Smash Burger
makes 4 burgers
1 pound ground beef
2 cloves garlic
about one quarter of a yellow onion, about 4 tbls. after grating
salt, pepper
a little light oil for pan (olive, vegetable)
Deal with the garlic and onions (or use my "cheat" below.) Peel the cloves and either mince finely, use a garlic press, or grate carefully on a Microplane or small side of a box grater. Peel the onion and grate it.
Mix the onions, garlic, a bit of salt, and about 1/2 tsp. pepper into the ground beef.
Make four burgers by scooping and pressing the meat into a 1/2 cup measuring cup. Plop these discs onto a plate.
Fifteen minutes before you're ready to cook, freeze the plate of formed burgers. (Don't freeze more than 15 minutes. We're just trying to get the meat really cold.)
Heat a cast iron or other heavy skillet over high. Add about two tablespoons of oil and swirl around.
Take the burgers from the freezer and place one in the sizzling skillet. Immediately press it down with a lid or burger press. Repeat for each burger. (Improvise with a piece of foil and bottom of a heavy pot, if more muscle is needed.)
Cook on the first side for 2 minutes.
Flip and cook 2 minutes more, smashing a little bit extra if needed.
Serve as you like on a nice bun or bread.
The cheat: I keep a blend of garlic and onion in the freezer to make meals like this extra quick (and as a way to store alliums that are getting soft.) In a food processor, blend a ratio of one medium onion to one head of garlic, cloves peeled and separated. Process until fairly smooth and then spread this mixture into a thin layer in a ziploc freezer bag. Freeze and, when needed, break off a piece. Leave to thaw briefly on a plate before mixing into the burger meat.
Patty melt variation: I do like a hamburger on simple lightly toasted bread. Slice an onion thinly and cook as much of it as you want over medium heat with salt and oil or butter until soft. (Or throw the sliced onion, oil, and salt in a foil packet and roast at 400F till soft.) Cook the burger as above but after the flip, add a crumble or slice of melty cheese and pile high with the cooked onions. Pepper generously and serve on your favorite toast.
Anne Willhoit is an educator, community volunteer, and enthusiastic baker who likes to create recipes that use from-scratch techniques and are inspired by local, seasonal ingredients. Find her on Instagram at @aawillhoit or drop her an inquiry at FromScratchKS@gmail.com.
This article originally appeared on Kitsap Sun: Anne Willhoit recommends an easy way to made smash burgers
