Smashburgers

I have been making so many burgers this year!  This is unusual because I've never been known for my love of hamburgers, but it turns out I like them a lot better when I make them myself.  This is my newest burger adventure, I came upon the recipe on the Pioneer Woman blog a couple of weeks ago and immediately decided to make them for the 4th of July today, along with Cheesy Ranch Potatoes and watermelon.  I've never had a burger like this before because we don't have a Freddy's, Steak 'n Shake, Smashburger, Culver's, or any place like that around here, but the idea of smashing two plain meat patties very thin and melting cheese between them intrigued me.

I will definitely make these again because they turned out really well!  These are the most tender burgers I've made, I think because the meat is handled very little.  They have an awesome, browned crust as well, which makes them super yummy.  I plan to make these when my in-laws visit us next, and I only make our favorite recipes for them!

Quick Note:  I use Stacey's Hamburger Seasoning recipe from AllRecipes and leave out the paprika.  I made a quadruple batch and have it in a little shaker in my spice cabinet.  Also, I found the perfect method for smashing the burgers flat.  Based on all the reading I did online, it can be tricky to flatten the burgers, but my approach was great.  All I did was wrap a medium (about 6 inches in diameter), flat bottomed glass bowl in aluminum foil and then pressed down on it with both hands.  The meat did not stick at all to the foil and it was very easy to clean up.

Smashburgers

1 lb ground beef
butter
hamburger seasoning
sliced cheese
hamburger buns
condiments of choice

Preheat griddle or large nonstick skillet to 350/medium high.  Form the meat into 8 evenly sized balls and place on a plate.

When the griddle/skillet is hot, grease it by melting a burger sized circle of butter in 4 spots on the cooking surface.  Place a ball on each buttered spot, then immediately smush very flat (about 1/6 inch) and sprinkle generously with hamburger seasoning.

Let patties cook until nicely browned on the bottom, then carefully flip with a spatula or tongs.  Sprinkle the uncooked side with more hamburger seasoning, then continue to cook until the patties are cooked through.

Flip 2 of the patties over again, then top those two with a slice of cheese each and the remaining 2 patties.  It will look like you have two sandwiches with layers of meat, cheese, then meat again.  You can add another slice of cheese on top of each if you would like.  Cook until cheese is melted, then remove to the hamburger buns.

Repeat with remaining 4 balls of meat.

Yield: 4 double layer cheeseburgers.