Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.
Why this recipe works
- Smashing ground beef firmly into a non-greased pan or griddle increases contact points, delivering maximum crust and maximum flavor.
- We use a bench scraper or better, a razor wallpaper scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.
- By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist.
Note These burgers cook very fast, so it's best to make them one at a time. If making multiple burgers, keep them warm under a tent of foil while preparing subsequent burgers.