FoodPorn

Thank you much! No fried egg. Just mayo, green leaf lettuce, thin tomato slices, chopped sweet onion and bacon. I think I need to dial down on the green leaf a bit.

The burger you’re describing sounds like a masterpiece though!

Couple chefs in NL called their burgers 'dutch' with a fried egg on it, so now I do too! Not every burger needs one, but some :-) , yes please!

Amazing! Those look delectable!

You make the patties into a loose meatball shape(around 4 ounces). Ground beef 80/20 works best from what I’ve heard. Then when your pan is super hot, you throw them on and smash them super thin. Let them cook about 2 mins, then get a metal spatula to flip. Add cheese if you so desire and let it cook for another min.

The one in the pic is a double smash burger with 2 patties. Magnificent IMO. I just started this journey a couple weeks ago and I am hooked! Although I need to prob chill a bit since not exactly the most healthy thing.

To signal boost @Lifecoach5000 love of the smashburger: J. Kenji Lopez-Alt goes into great culinary depth about burgers, including the Oklahoma smashie. This is the version I make for friends and loved ones: https://www.seriouseats.com/oklahoma-onion-burger-recipe

If you can source beef from grass-fed pastured steer (in contrast to CAFO beef), it makes such a huge difference. For example, we get beef from a small scale local rancher family that does all their own butchery. Anything more than salt and pepper on their beef starts to detract from the subtle complexities in the meat, complexities missing from grain-fed beef.

Squirt of mustard onto the skillet before applying the meatball! It caramelizes into the meat only leaving a great depth of flavor, not a mustard forward finish

Been keeping it pretty basic. Just a dash of salt and pepper and garlic powder on one side right after I SMASH