Smash Burger Recipe

• porcje: 7 servings
• czas aktywny: 10 minutes
• całkowity czas: 16 minutes

Składniki

1 pound ground beef (or lamb) (454 grams)

1/2 tablespoon oil (plus more as needed)

1/2 thinly sliced onion (yellow or red)

salt and pepper (to taste)

yellow mustard (drizzle on each one)

4 slices cheddar cheese (halved)

toppings of choice (such as lettuce leaves, sliced tomato, sliced pickles, hot sauce, mayo, etc)

Wskazówki

Divide the meat into 7 equal portions. I like to weigh each one or use a 1/4 cup measuring cup. Each ball should be 2.5 ounces.

Heat up the pan (or blackstone) and add some oil. Once the oil is hot, add the thinly sliced onions in 7 individual bundles, each spaced a few inches apart, and let cook for about 1 minute.

Add a ball of meat on top of each onion bundle. Place a small piece of parchment paper on top and smash it down with a burger press or the bottom of a small pot. (You can also do this with a flat metal spatula as well.)

Once smashed, remove the parchment paper and add a sprinkle of salt and pepper. Add a drizzle of yellow mustard to taste. Cook until the bottom of the burger patties are caramelized and golden, about 2 minutes.

Flip the patties and cook for about 2 minutes. Add half a slice of cheese to each patty and cook for about 1 minute.

Note: I like to cook my burgers for 2-3 minutes on each side but keep an eye on them, so they do not overcook or burn.

Once the cheese has melted, remove the patties from the heat and serve as single or double patties, with any burger toppings you like. Check out my tips below for low-carb alternatives to burger buns.

Wartości Odżywcze

• Wielkość Porcji: 1 burger patty
• Kalorie: 213 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 1 g
• Cholesterol: 56 mg
• Sód: 107 mg
• Węglowodany Całkowite: 0.2 g
• Błonnik Pokarmowy: 0.001 g
• Cukry Całkowite: 0.03 g
• Białko: 13 g