ROUSES_Summer2022_Magazine.indd

Use freshly ground beef.

Get the right fat content: 80% lean/20% fat ground chuck is the ideal blend for most burgers.

Keep ground beef in the refrigerator until you are ready to form into patties.

SMASH BURGER Makes 4 servings

Don’t overwork the rawmeat too much, or your burger will be dry and tough. With cold hands, gently roll the meat into a ball, then squish it into a patty.

Direct contact with the hot griddle or cast iron creates more opportunity for browning, which means more flavor on the outside. Smashed burgers cook very quickly, so they stay nice and juicy. WHAT YOU WILL NEED: 1½ pounds ground beef, 80/20 lean 4 slices American cheese 4 white or brioche hamburger buns Condiments, to dress burgers Lettuce 4 slices tomato HOW TO PREP: Divide beef into 8 balls about 2 inches in diameter. Bring a cast-iron skillet or grill to medium-high heat. Once the skillet or grill is hot, lightly brush the surface with oil. Place beef balls directly on the hot surface. Using a large metal spatula or burger press, smash each ball into a ¼-inch-thick patty. Liberally season the patties with salt and pepper, and cook, undisturbed, for 2 minutes. Flip the patties, season again with salt and pepper, and cook for another 2 minutes. In the last 30 seconds, top each patty with a slice of cheese. Meanwhile, lightly coat the inside of the buns with butter, and toast in the skillet or on the grill until golden brown. Build burgers with preferred condiments on bottom bun followed by lettuce, tomato, two burgers and the top bun.

Don’t salt the meat until you are ready to cook. Salt draws out moisture.

On average, use 5 ounces of ground chuck for thin, crispy burgers; and 8 ounces for thicker, pub-style burgers. If you make your patties ahead of time, keep them on a tray or platter, covered, and bring them up to room temperature before cooking. Make a small, shallow thumbprint in the middle of the patty before cooking. This will help keep the burger from puffing up as it cooks. Make sure the grill, skillet or flat top is very hot — the hotter the better. That’s the only way you will get that char and crust on the burger.

Only flip the burger once, and don’t squish down on it during cooking or you’ll lose all the juices.

Remember to let burgers stand for a fewminutes when they come off the grill.

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Burger Bassics