Prepare to revolutionize your burger game with the most mind-blowing, crispy-edged, flavor-packed smash burger you've ever tasted! Whether you're a venison enthusiast or a beef lover, this recipe will transform your ordinary burger night into an extraordinary culinary adventure. With restaurant-quality results right in your own kitchen, you'll create burgers so delicious they'll have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 500g ground venison or beef
- Salt and pepper to taste
- 4 burger buns
- 4 slices cheddar cheese
- 1 onion, sliced
- Pickles, for topping
- Ketchup and mustard, for serving
Instructions
- Remove the ground venison or beef from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
- Divide the ground meat into 4 equal portions, loosely forming them into balls of about 125g each. Do not overwork the meat, as this can make the burgers tough.
- Heat a cast-iron skillet or heavy griddle over high heat until it's smoking hot. This is crucial for creating the signature crispy crust on a smash burger.
- Place a ball of meat on the hot surface and immediately use a sturdy spatula to firmly press down on the meat, smashing it into a thin patty (about 1/4 inch thick). Season generously with salt and pepper.
- Cook the patty for about 2-3 minutes until the edges become crispy and a deep brown crust forms. Do not move the patty during this time to ensure maximum caramelization.
- Flip the patty and immediately add a slice of cheddar cheese on top. Cook for an additional 1-2 minutes until the cheese melts and the meat is cooked to your desired doneness.
- While the burgers are cooking, lightly toast the burger buns on the same skillet or in a separate toaster until golden brown.
- Sauté the sliced onions in the same skillet with a pinch of salt until they become soft and slightly caramelized.
- Assemble the burgers by placing the patty on the bottom bun, topping with caramelized onions, pickles, ketchup, and mustard.
- Serve immediately while hot, allowing the crispy edges and melted cheese to be enjoyed at their peak.
Tips
- • Temperature is key: Let your meat sit at room temperature for 30 minutes before cooking to ensure even heat distribution. • The smash technique matters: Use a sturdy, flat spatula and press down firmly and quickly to create those irresistible crispy edges. • Don't overcrowd the pan: Cook burgers in batches to maintain high heat and achieve maximum caramelization. • Choose the right skillet: Cast-iron or heavy griddle pans provide the best heat retention and create the perfect crust. • Season generously: Don't be shy with salt and pepper - they're crucial for developing deep flavor. • Cheese melting trick: Add cheese immediately after flipping and cover briefly to ensure perfect melting. • Rest is best: Allow burgers to rest for a minute after cooking to retain juiciness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
