RECIPE MAGIC!

 

THE SMASH BURGER

The smash burger is a diner-style classic—crispy-edged, fast-cooked, and deeply satisfying. Around here, it’s the kind of thing you’d find on a County food truck menu with a glass of cider in hand, or on a hot cast iron pan in a Kingston backyard.

And while the sizzle comes from the pan, the soul of this burger might just be the tomato. Ontario grows more of them than any other province—field-grown, greenhouse-raised, sliced thick or spooned into ketchup. However you use them, they’re a cornerstone of burger culture.

To replace the flat-top griddle that gives smash burgers their signature crispiness, use a cast iron pan—on the stovetop or the BBQ. Coarse ground beef works best, with at least 20% fat. Avoid extra lean. If that’s what you have, just add a few splashes of EVOO to your mix. Keep the meat cold until cooking, and use a spoon or ice cream scoop to portion, not your hands. Smash it once, let it go, and let the caramelization do the rest.

TIPS to get the perfect smash burger with a crisp exterior:

  • Pre-heat grill or stovetop to receive cast iron pan or griddle. It should be hot before you add oil and then the raw meat.
  • Do not make a patty with the meat before frying. Simply place a mound of raw meat (enough for a patty) in pan or griddle before pressing down with a stiff, large metal spatula.
  • Smash the meat firmly, only once at the outset, keeping most of the fat inside the burger. The patty should be on the thin side, with rough, almost frilly edges.
  • Avoid moving the patty while cooking for maximum caramelization.
  • Don't be afraid to use store-bought condiments. It's part of the fun.

INGREDIENTS: 

  • 2 tbsp fresh olive oil for pan, extra if adding to very lean ground beef

  • 1 pound medium/lean ground beef, at least 20% fat (not extra lean)

  • 4 to 8 cheese slices (or if preferred, thinly sliced cheddar)

  • Soft potato rolls/buns, sliced horizontally, then toasted

  • 1 to 2 Ontario tomatoes, greenhouse or field, sliced thick

  • Kosher salt to taste

  • Optional condiments: Drizzles of infused GARLIC olive oil & FIG balsamic, store-bought ketchup and mayonnaise, lettuce, dill pickle slices

DIRECTIONS:
Heat pan medium-high. Add olive oil. Divide ground beef into 2 to 3 inch round balls, not patties. Place in pan 1 or 2 at a time. Leave lots of space between the two. Take a flat metal spatula and form a patty with rough edges. Avoid trying to round the edges. Sprinkle with salt to taste. Cook for 2 minutes, undisturbed, until pan-side of patty is completely seared and you can lift freely. Flip and place one to two cheese slices on top. Cook for 1 minute until cheese is completely melted. Place on potato roll/bun. Add condiments.