Triple Stack Smash Burgers

• servings: 2 servings
• active time: 15 minutes
• total time: 21 minutes

Ingredients

Burgers

1 1/2 lbs 80/20 Ground beef (Choose a ground beef with a fat content of around 80/20, which will result in juicy, flavorful burgers. )

Salt and pepper ( These simple seasonings are all you need to flavor your burgers.)

2 Hamburger buns

6 slices Cheddar cheese

Toppings

1/2 cup Mayonnaise

2 tbsp Ketchup

1 tbsp Dijon mustard

1/2 tbsp Worcestershire sauce

1 tsp Garlic powder

Salt & Pepper (to taste)

Have fun with it!

OPTIONAL

1 yellow onion

1 shallot

Fresh parsley

Fresh chives

2 cloves of garlic

1/4 cup of olive oil

Directions

Patties:

Preheat a griddle or skillet over high heat for at least 5 minutes - with some olive oil.

Divide the ground beef into 6 equal portions and shape them into balls. 4 oz each. Should make 6 patties total out of 1 1/2 pounds of ground beef.

Place each ball on the hot griddle or skillet and immediately smash it down with a spatula to form a thin patty. Press down firmly to ensure that the patty is thin and has good contact with the cooking surface.

Season each patty with salt and pepper.

Cook the patties for 1-2 minutes on each side or until they are browned and crispy.

If you're adding cheese to your burgers, place a slice on top of each patty during the last 30 seconds of cooking to allow it to melt.

Once the patties are cooked to your liking, remove them from the griddle or skillet and let them rest for a few minutes before serving.

Assemble the burgers with 3 patties each burger (with a slice of cheese on each patty) and also add all of your desired toppings.

Burger Buns:

Toast the hamburger buns on the griddle

OPTIONAL: Load a blender up with 10 grams or 0.35 oz of fresh parsley, 10 grams or 0.35 oz of fresh chives, 2 fresh cloves of garlic and 62,5 ml or ¼ cup of olive oil

OPTIONAL: Pour it out on a deep plate so you can dip each half of your burger buns in the sauce

Sauce:

In a small bowl, combine the mayonnaise, ketchup, mustard, Worcestershire sauce, garlic powder, salt, and black pepper.

Stir until the ingredients are well combined.

Taste the sauce and adjust the seasoning as needed.

Spread the sauce on the top and bottom buns of your smash burger.

Notes

Optional Way to Make the Patties:

Shape the meat into golf balls and place them onto baking paper. Cut the baking paper into squares so you can move them individually

Slice up 1 yellow onion and 1 shallot into fine rings.

Slice up 100 grams or 3.5 oz of pickles.

Sprinkle on a little bit of oil and put a couple of onion rings on the pan/griddle.

Grate fine 1 tbsp worth of Parmesan cheese on top of the onions.

Put the ball of meat on top with the baking sheet on top and press it down with a big and wide spatula as hard as you can.

Take off the baking paper and once you have a nice maillard effect it's time to flip it around.

Put on a slice of cheese to let it melt on top.

Put 2 patties on top of each other on a toasted burger bun.

Add a couple of optional pickles and add the cap to the burger.