Organic Smash Burger

Number of servings:

Preparation time:

15 minutes

Ingredients

For the Burger:

180–200g (6-7 oz) freshly ground beef (preferably chuck or ribeye)
1 brioche bun
2 thick slices of cheddar (or American cheese)
1 tbsp butter (for toasting the buns)

For the Burger Sauce:

3 tbsp mayonnaise
1 tbsp ketchup
1 tsp Dijon mustard
1 small dill pickle, finely chopped
1 pinch of smoked paprika
1 pinch of garlic powder
1 pinch of freshly ground black pepper

Toppings:

A few leaves of crisp lettuce (e.g., iceberg)
2–3 thin slices of tomato
A few thin slices of red onion

Preparing

1. Prepare the Sauce and Toppings

In a small bowl, mix all the sauce ingredients: mayonnaise, ketchup, mustard, chopped pickle, and spices (paprika, garlic, pepper). Set aside.

Wash and slice all the vegetables (lettuce, tomato, onion).

Slice the bun in half and butter the cut sides.

Heat a large skillet (preferably cast iron or stainless steel) over medium heat. Place the buns buttered-side down and toast for 30–45 seconds until golden and crispy. Remove from the skillet and set aside.

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2. Cook the Burger

Form the ground beef into two loose balls (about 90-100g / 3.5 oz each). Do not pack them tightly.

Heat the skillet (the same one you used for the buns) over high heat until very hot.

Place the beef balls on the dry skillet, leaving space between them. Let them sear for 10-15 seconds.

Cover one ball with a piece of parchment paper and firmly press down with a flat, sturdy spatula, smashing it into a thin patty. Repeat with the second ball.

Cook on very high heat for about 60–90 seconds, until the edges are crispy and brown.

Carefully flip the patties and immediately place a slice of cheese on each.

Cook for another 30–60 seconds, until the cheese is fully melted and the other side of the meat is seared.

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3. Assemble the Burger

Spread the prepared sauce on the bottom and top halves of the bun.

On the bottom bun, layer the lettuce leaves, tomato slices, and red onion.

Place both cheese-covered patties on top of the vegetables.

Cover with the top half of the bun.

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