FWC Smash Burgers

Ingredients:

• 1 lb FWC ground beef 
• 4 burger buns
• Salt and pepper (to taste)
• Cheese slices (American cheese is traditional, but feel free to use your favorite)
• Butter (for toasting buns)
• All your favorite toppings Toppings:
  • Lettuce
  • Tomato slices
  • Pickles
  • Bacon
  • Onions (grilled or raw, based on preference)
  • Ketchup, mustard, or any other favorite condiments

Instructions:

1. Prepare the Patties:
   • Divide the ground beef  (about 3 oz each).
   • Roll them into loose balls, but don’t compact them too tightly. You want them to be soft to get that perfect smash.
2. Heat the Skillet or Griddle:
   • Preheat a cast-iron skillet or griddle on medium-high heat until it's super hot. This will help you get a crispy, flavorful crust.
3. Toast the Buns:
   • While the skillet is heating, butter the insides of the burger buns and toast them in a separate pan or on the skillet until golden brown. Set aside.
4. Smash the Patties:
   • Place the meat balls onto the hot skillet.
   • Immediately smash them down with a spatula (a flat one works best) until they’re about ¼ inch thick. Press hard to get a good sear on the bottom.
   • Sprinkle it with salt and pepper right after smashing.
5. Cook the Patties:
   • Let the patties cook without moving them for about 2-3 minutes until the edges are crispy and brown.
   • Flip the burgers and immediately add a slice of cheese on top of each patty. Let it melt for another 1-2 minutes.
6. Assemble the Burger:
   • Place the cooked patties on the bottom half of the toasted buns.
   • Add your desired toppings like lettuce, tomato, pickles, and onions.
   • Top with the other half of the bun.
7. Serve:
   • Serve immediately and enjoy the crispy, juicy, and flavorful smash burger!

Tips:

• Don’t overwork the meat when making the balls. Keep them light and airy for the best texture.
• Get your temp. around 400°F to 450°F, the griddle will create the ideal crispy outer layer while keeping the inside juicy and tender. If the griddle is too cool, the burgers will cook too slowly, and you’ll lose that crispy sear. If it’s too hot, the outside will burn before the inside is properly cooked.
• Water test: Drop a small splash of water on the griddle. If it sizzles and evaporates quickly, the surface is hot enough. If it just sits there or takes a while to evaporate, the griddle isn’t hot enough yet
• Experiment with your toppings to make your burger unique!

Happy Smashing!

ENJOY!