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Smash burger

I decided to try making a smash burger in a sauté pan instead of on the grill, like I normally do. It was really good!

Started with a 1 pound package of 85/15 grass fed ground beef.

Separated out 5.3 oz (1/3 lb) and seasoned with:

Form into a ball.

I prepared this in the morning so I vacuum sealed and refrigerated it until dinner.

Used the remainder of the ground beef to make taco seasoned ground beef for nachos or taco salad.

This is my burger press. I got a stainless steel one instead of cast iron so I can put it in the dishwasher.

Heated a sauté pan over medium heat. Added a little olive oil. Added the ball of ground beef, then pressed it flat and cooked until done.

I used a Wildgrain brioche roll that I baked earlier in the day.

Served with lettuce, tomato, red onion, and ketchup.

And a side of balsamic green bean salad.

This was really good and I'll make it again for sure. Beware if you don't have a good outdoor-venting range hood, however. It's smoky!

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