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Smash Burger
by Jamie Ager
Jamie Ager

Serves: 4

Ingredients

Burger

  • 1 lb Hickory Nut Gap Smash Burger beef (divided into 4 equal portions)
  • 4 slices Colby Jack cheese
  • 4 potato burger buns
  • ½ small white onion, thinly sliced
  • 1 small tomato, sliced
  • 4 leaves green leaf or iceberg lettuce
  • salt &and black pepper, to taste

Hamburger Sauce

  • ¼ cup mayo
  • 2 tbsp yellow mustard
  • 2 tbsp ketchup
  • ¼ cup diced pickles

Directions

  1. Make the HNG Sauce by mixing together mayonnaise, mustard, ketchup, and diced pickles; Set aside.
  2. Divide the meat into quarters, roll into a loose ball. Top each ball on the top with a small square of parchment paper.
  3. Place a griddle (or large cast-iron skillet) over medium-high to high heat.
  4. Toast the buns cut-side down on the griddle for 30–60 seconds, until golden brown.
  5. Place each rolled 4-ounce beef portion onto the hot griddle one at a time.
  6. Immediately press flat firmly with a burger press or heavy spatula. Patty should be about ¼-inch thin. Hold the burger flat for 10 seconds to ensure maximum contact with the hot surface for a deep brown crust. Remove parchment paper square.
  7. Season each patty generously with salt and black pepper and let cook without moving for 2 minutes, until the edges are crispy and browned.
  8. Flip the burger, place a slice of cheese on each patty, and cook for another 30–45 seconds, until the cheese melts. (Place a sheet pan over the top of the skillet to promote melting, if needed)
  9. Spread HNG Burger Sauce on the top and bottom bun. Add a tomato followed by the cheeseburger patty. Top with onion slices, lettuce and the top bun.