Smash cheeseburger

Name: Smash cheeseburger
Prep time: 8 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 182 g beef boneless (ran/topside), trimmed, minced in front of you after the mincer has been run clean (182 g beef boneless lean); 8 g white beef fat (charbi) from the trim, minced in with the burger beef (190 g together) (8 g White beef fat (charbi) from the trim); 1/4 tsp, on the pan (1.5 g salt); 1/4 tsp (0.5 g black pepper); 1 processed cheese slice (21 g cheese slice); 1 bakery bun (70 g burger bun); a few thin rings (20 g onion); 2 slices (20 g tomato); a small handful finely shredded (20 g cabbage)

Two thin beef patties, with a little beef fat minced in so they stay juicy, smashed onto a screaming-hot dry pan for a dark crust and stacked with a slice of cheese, light burger sauce, crunchy cabbage, tomato and onion. A takeaway burger at home.

Protein 48 gCarbs 43 gFat 27 g

Makes 1 · Weekend 8 min · On the day 10 min · Raw pack

Jump to recipe Watch the video

Video: Easy Smash Burger Recipe — Preppy Kitchen

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Ingredients

182 g beef boneless (ran/topside), trimmed, minced in front of you after the mincer has been run clean 182 g

8 g white beef fat (charbi) from the trim, minced in with the burger beef (190 g together) 8 g

1/4 tsp, on the pan · salt 1.5 g

1/4 tsp · black pepper 0.5 g

1 processed cheese slice 21 g

1 bakery bun · burger bun 70 g

a few thin rings · onion 20 g

2 slices · tomato 20 g

a small handful finely shredded · cabbage 20 g

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Method

Saturday night: split the 190 g of fat-flecked mince into 2 loose 95 g balls without kneading; wrap each in a square of butter paper, bag flat and freeze.
Night before: move the bag to the fridge.
Heat the dry pan on high 2 min (no oil: the beef fat greases it). Toast the bun cut side down 30 s; spread the sauce and add the cabbage on the base.
Put one ball in, lay the butter paper on top and press hard with the spatula for 10 s to 0.7 cm (about 12 cm across); peel the paper off, salt and pepper.
Cook 2 min without moving until a dark crust forms; scrape under, flip, 45 s uncovered; lift it onto the bun base.
Smash and cook the second ball the same way; lay the cheese on it straight after flipping, 45 s uncovered, then stack it on the first patty. Cut into the middle: no pink, juices clear.
Add tomato and onion and close the bun.

Freeze & reheat

Freeze: 2 raw beef balls in butter paper, flat bag. Label: 'MON - DINNER - Smash burger beef 2 x 95 g (RAW BEEF) - smash & pan 5 min, no pink - made Sat __/__'
Thaw & reheat: Fridge Sunday night; cook from fridge-cold. Minced beef is always cooked through, never pink. Never thaw on the counter.
Keeps: Raw mince: fridge 1 day; freezer 2 months

Why it tastes good: Smash one patty at a time so each gets the whole hot pan, salt it only once it is down, and do not touch it for 2 minutes: the crust and the minced-in beef fat are what keep a thin patty juicy.

Nutrition, per portion