Smash burger

Method6 steps · about 25 min

1. 1

   Step 1: Combine the ground beef (300 g) and ground pork (100 g) with black pepper (to taste) and mix evenly.

   Uses 300 g ground beef · 100 g ground pork · Black pepper to taste

2. 2

   Step 2: Cover the prepared meat mixture and refrigerate while preparing the buns. Halve both buns and spread the bases with mayonnaise (to taste).

   Uses 2 burger buns · Mayonnaise to taste · 300 g groundbeef 100 g groundporkpeppercombined

3. 3

   Step 3: Add the lettuce leaves (2) to the prepared bun bases and slice the pickles (to taste). Heat an iron, cast-iron or steel pan until very hot. Divide the chilled meat mixture into four portions of about 100 g each and shape into loose patties.

   Uses 2 lettuce leaves · Pickles to taste · coveredmixedmeatrefrigerated whilebunsready · twobunshalvedbasespreadmayonnaise

4. 4

   Step 4: Put one prepared patty at a time in the hot pan and immediately press firmly to flatten very thin. Cook for about 60 seconds, then scrape underneath and flip.

   Fry smashed patty first side · 1 minUses chilled 400 g mixture dividedfour 100 gportions

5. 5

   Step 5: Cook the other side for about 90 seconds, continuing as needed until the center reaches 71°C (160°F). Transfer to a plate and immediately top each fully cooked patty with one Cheddar slice. Repeat for all four patties.

   Fry smashed patty second side · 2 minUses 4 slices Cheddar cheese · four 100 g portions pressedthin andfirstsidecooked 60 sec each

6. 6

   Step 6: Stack two prepared cooked cheese-topped patties on each lettuce and mayonnaise bun base. Add the prepared sliced pickles, spread the bun tops with ketchup (to taste) and close the two burgers.

   Uses Ketchup to taste · twomayonnaisebunbasestoppedlettuce · picklesslicedatassemblyprep · foursmashpattiescooked 71°C toppedfourCheddarslices