By Timothy Hollingsworth
We’re taking the classic smashed burger up a notch with porcini powder and a special sauce. The dried mushroom powder, sometimes called dust, gives the meat an even deeper savory flavor. If your supermarket carries dried porcinis but not powder, simply grind the whole dried mushrooms in a spice grinder. Spreading a little mayo on the buns before toasting them makes them nicely browned and crisped.
4Activating this element will cause content on the page to be updated.
|1 Tablespoon||kosher salt|
|1 1/2 Teaspoon||freshly ground black pepper|
|1 1/2 Teaspoon||dried porcini powder|
|1/4 Cup||mayonnaise, plus more for the buns|
|2 Tablespoon||finely diced cornichons|
|1 Tablespoon||finely diced white onion|
|1/4 Teaspoon||onion powder|
|1/4 Teaspoon||granulated garlic|
|2 Pound||ground beef, 80% lean|
|1 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|1/4 Cup||thinly sliced white onion (optional)|
|8 Slices||American cheese|
|1/2||red onion, thinly sliced|
Tim Hollingsworth’s Smashed Burger Spin
For the seasoning: In a small bowl, mix the salt, pepper, and porcini powder.
1 Tablespoon kosher salt
1 1/2 Teaspoon freshly ground black pepper
1 1/2 Teaspoon dried porcini powder
For the sauce: In another small bowl, combine the ¼ cup mayonnaise, ketchup, cornichons, diced white onion, onion powder, and granulated garlic and stir to combine. (Cover and refrigerate if not using right away.)
1/4 Cup mayonnaise, plus more for the buns
2 Tablespoon ketchup
2 Tablespoon finely diced cornichons
1 Tablespoon finely diced white onion
1/4 Teaspoon onion powder
1/4 Teaspoon granulated garlic
Spread a little mayonnaise on the cut sides of the buns and reserve. Prepare the patties by dividing the beef into 8 equal portions (about 4 oz each) and rolling each portion into a ball. Place the balls on a rimmed baking sheet and sprinkle the tops with about half of the porcini seasoning. (You’ll use the rest during cooking.)
4 hamburger buns
2 Pound ground beef, 80% lean
Have handy a large, metal spatula and a 5- to 6-inch inch square of parchment paper (to keep the patties from sticking to the spatula). Preheat 2 adjacent zones on the flat top to medium-high heat and 1 zone to medium-low heat, for 8 to 10 minutes.
Squeeze or drizzle the oil onto the hot cooktop and use the spatula to spread it evenly. Place the buns cut side down on the medium-low zone and toast until golden, about 1 minute. Transfer the rolls to a plate or platter.
1 Tablespoon canola oil or other neutral flavored oil with a high smoke point
Place a beef ball on the medium-high hot surface. (If adding white onion, place some on top of the ball.) Top the ball with the parchment square, then press down firmly with the spatula to create a thin patty 5 to 6 inches across. Repeat to make the other 7 patties. Cook each patty until nicely browned on one side, about 3 minutes.
1/4 Cup thinly sliced white onion (optional)
Carefully flip the patties, sprinkle with the remaining seasoning, and top with the cheese. Cook, covering the patties with the dome to speed the melting, if desired, until the cheese is melted, about 1 minute more. Transfer the patties to a clean plate, stacking them to make 4 double patties.
8 Slices American cheese
To serve, place a stack of two patties on the bottom bun. Top with some of the red onion and a couple slices of tomato. Spread some special sauce on the top bun, top the burger with it, and take a big bite. Enjoy!
1/2 red onion, thinly sliced
1 tomato, sliced
In order to add notes for this recipe, you must log in or create an account.