MAKES 1 BURGER
I’m going to make a bold statement: This is simply the best burger you will ever make at home.
If you’ve somehow remained unaware of the smash-burger trend, it works like this: You start by forming your beef into a meatball. Then you put it on a hot surface and smash it like you mean it. This creates an inimitable sear on the bottom of the meat, sealing in all the flavor, and allows the meat to almost caramelize. It makes for a truly smashing (couldn’t resist) burger experience.
In this recipe, culinary genius Kenji López-Alt takes the trend one step further and delivers a double-decker patty with gooey cheese sandwiched between the meat. It’s truly last-meal-worthy.
1 soft hamburger bun, split, buttered and toasted (here)
Toppings: shredded lettuce, raw onions, sliced tomatoes, sliced pickles, Special Sauce (here)
120 grams (4 ounces) freshly ground beef chuck, divided into two 60-gram (2-ounce) balls
Salt and pepper
50 grams (1 slice) good melting cheese, such as American
1. Prepare your bun by laying toppings on the bottom half of the bun. Have it nearby and ready for when your burger is cooked.
2. Position your Baking Steel on the stovetop. Preheat on high heat for 10 to 15 minutes; you’re looking for a surface temperature of 400 to 425°F. To test the surface, sprinkle a few drops of water on it; they should dance rapidly across the hot surface, evaporating in moments.
3. Place the balls of beef on the griddle and use a stiff metal spatula to smash them down; use a second spatula to add targeted pressure. Smashed patties should be slightly wider than the burger bun.
4. Season generously with salt and pepper and allow to cook until the bottom is well browned and the top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back of a metal spatula, carefully scrape the burger patties from the surface, making sure to get all the tasty browned bits.
5. Flip patties and immediately place a slice of cheese over one patty, then stack the second patty directly on top. Remove from griddle and transfer to waiting bun. Serve immediately.