Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And again from !

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Here’s a tasty diner classic that is sure to be a definite weekend treat!

Here’s how I made mine:

1-took 1 small-package of ground beef (1/2lb) and season to your taste
2-divide in to 1/2 quarter pound balls and press onto hot grill then press down flat as possible and flip until both sides are cooked and no pink remains
3-add cheese+bacon if preferred then stack Patties and place onto toasted buns
4-apply favourite condiments and toppings then plate with preferred side such as fries or whatever you please
5-dig in and enjoy!

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From Chris: It is -very- important to note that in order to make decent smashburgers, your grill pan / sauté pan MUST BE SEARING HOT. You can test it by just using a teensy bit of meat or a drop of water; and if it dances around, you are good to go.

The idea behind the smashburger is to literally press the meat down against the hot surface (preferably with a spatula) so that it gets that crust. (otherwise known as a Maillard reaction) - if you don't want to, that's fine, but that is at least one key to this dish.

The -other- key would be to liberally season your burger meat on both sides. (some recipes will call for finely chopped onions or other spices in the meat.) This is so that the other flavors in the burger are also enhanced, and not just a "one-note" of just meat.

As for the potatoes, a decent roast in the oven (even a hobo foil pack would work well here) is all you need.