If you love playing whack-a-mole, this recipe’s for you. But instead of bopping critters on the head, you’ll be smashing burger patties until they’re as flat as can be. There’s a point to all that pounding, though (other than stress relief): the extra surface area means a patty that gets crisp and deeply browned for an incredible flavor sensation that’s sure to please even the most discerning burger lovers.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Potato Buns(ContainsMilk, Wheat, Eggs, Soy)
Wash and dry all produce. Heat a grill over direct heat and brush grates with oil. (TIP: If cooking indoors, heat a drizzle of oil in a grill pan or large pan over medium-high heat). Cut six thin slices from pickle; cut the remainder in half. Halve lemon.
Slice half the tomato into thin rounds; dice other half. Peel onion, then slice two ¼-inch-thick rounds from the equator (the fattest part; use the rest as you like). Divide beef in half and shape into two balls. Flatten each ball with your palm until you have a patty that’s about ½-inch thick. Season with plenty of salt and pepper.
Add patties to grill or pan and cook to until marks appear on bottom, 3-4 minutes.
Flip patties over and cook on other side to desired doneness, 3-4 minutes more. About a minute before they’re done cooking, place cheddar on top of patties, cover grill or pan or loosely tent with foil, and let cheddar melt.
While patties cook, split buns in half. Toast on grill or in pan until light golden, 1-2 minutes. Place lettuce, diced tomato, a squeeze of lemon, and a large drizzle of olive oil in a medium bowl and toss to combine. Season with salt, pepper, and more lemon (to taste).
Mix ketchup and a pinch of chipotle powder in a small bowl. (TIP: Add more or less chipotle powder to taste—it’s spicy.) Spread ketchup mixture onto buns, then fill with patties, sliced pickle, tomato rounds, and onion slices. Serve with salad and pickle halves on the side.