English16 min
Smashburgers
4 burgers. Cook 12 to 16 minutes. Griddle.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
526
Calories
2,102 kcal in this batch
Protein
26.9 g
Fat
45.4 g
Carbs
1.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Mix the Johnny's and the pepper into the beef.
- 2
Form four fist-sized balls.
- 3
Cook the bacon on the griddle and break it apart.
- 4
Add the onion.
- 5
Smash each ball as flat as it will go.
- 6
Cook 4 to 8 minutes a side, 12 to 16 minutes in all.
- 7
Add the cheese.
- 8
Toast the bun.
- 9
Mayonnaise and the tomato go on.
- 10
Onion, tomato, a bun, cheese, and mayonnaise go on.
Cook's notes
The beef is also called ground chuck.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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