Cooking Lesson #1050: Velveeta Smash Burgers

 …from the Perspectives’ Kitchen

Make it a Double!

How you doin’? My Velveeta Smash Burger recipe makes super juicy, gooey burgers with crispy edges. I prefer to cook these indoors—they fry up very fast because of the high heat, so make sure you have everything ready to go!
 
Here’s what you need to know: a Smash Burger is made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time. It’s a delicious way to take a classic family dinner up a notch.
 
Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 smash burgers
 
Ingredients
1 pound ground chuck beef (80% lean)
2 tablespoons softened unsalted butter
4 large, seeded hamburger buns
4 6-inch squares parchment paper
Kosher salt to taste (I like to use a shake or two of garlic salt to add a little more flavor)
4 slices Velveeta cheese
Burger toppings of choice (lettuce, tomato, grilled onion, ketchup, mustard, mayonnaise, thousand island dressing, sweet pickles)
 
Directions

1. Preheat a cast iron or heavy skillet on high heat and preheat until smoking.
2. Form the meat into 8 loosely packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly.
3. Spread the butter on the inside of the buns and grill them in the skillet until lightly browned on both sides. Set aside.
4. Place the lettuce leaf and tomato on the bottom bun.
5. Place each meat ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are crisscrossed to get proper leverage as you press down. Sprinkle the meat with salt.
6. Grill for about 1 minute, until the edges are dark brown and the centers are light pink in color.
7. Using a firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with Velveeta Cheese slice.
8. Grill an additional 30 seconds.
9. Stack the plain patties over the Velveeta Cheese-covered patties so you have 4 stacks.
10. Move each stack to a prepared bun and serve with your favorite toppings.

​ChefSecret:  For best results, don't use meat that is leaner than 80/20, and make sure the meat is very cold. If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula very hard with both hands to smash them down. You can use any flavor of cheese you prefer.
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Quip of the Day:  A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger." I looked at his salad and responded, "Maybe it died because you keep eating all its damn food!"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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