Top Of The Marq Burger

Ingrediënten

# Top of the Marq Garlic Smash Burger (No Onions)

A copycat version of the lacy-edged garlic smash burger from Top of the Marq in Cape Girardeau, MO. This version omits the red onions.

## Ingredients

* 1 lb ground chuck beef (80% lean / 20% fat)

* 4 soft brioche burger buns

* 4 slices classic American cheese

* 2 tbsp butter (for toasting buns)

* Kosher salt and coarse black pepper

## Instructions

1. Divide the ground chuck into four 4-ounce portions. Gently roll them into loose balls. Keep them in the refrigerator until the exact moment they go onto the grill.

2. Melt 2 tablespoons of butter on a griddle or cast-iron skillet over medium heat. Toast the brioche buns face-down until deep golden brown. Set aside.

3. Turn the cooking surface up to high heat (450°F+). Place the cold beef balls onto the dry, smoking-hot surface.

4. Place a square of parchment paper over a beef ball and press down hard with a heavy burger press. Smash it completely flat (under 1/4-inch thick) so the edges are thin and lacy. Repeat for all patties.

5. Remove the parchment paper. Season the tops generously with kosher salt and coarse black pepper. Let cook undisturbed for 2 minutes until a dark, crunchy crust forms on the bottom.

6. Use a sturdy metal spatula to scrape underneath the patty, ensuring the crust stays attached. Flip the patty over. Immediately place a slice of American cheese on top. Cook for 30 to 45 seconds more until melted.