Smash burgers get their name from the fact that they're "smashed" during the cooking process. This helps them to cook more evenly, as well as renders out some of their fat. We top ours with garam masala-infused spinach and onions, Colby, and a little mayonnaise for good measure.
Ingredients
- 1 lb ground beef
- 4 hamburger buns
- 3 tbsp butter
- 2 medium yellow onions, thinly sliced
- 1 tbsp lemon juice
- 2-3 cups baby spinach
- ¼ tsp garam masala
- 3 oz sliced Colby cheese
- Mayonnaise, for serving
Preparation
- Form the ground beef into 4 patties.
- Heat a large, heavy skillet over medium-high heat. Slather the interior of the hamburger buns with the butter and toast in the pan until golden. Set aside.
- Transfer the patties to the skillet. Season with salt and pepper, and add additional butter to the pan, if needed. Cook for 4 minutes on one side. Flip the burgers, then press them gently into the pan (a burger press is ideal for this, but a metal spatula also works well). Cook for another 4 minutes, or until lightly browned on both sides. Set aside.
- Add the onions to the pan. Cook until softened and starting to brown. Add the lemon juice, spinach, and garam masala. Cook for another 2 minutes, or until the spinach is wilted.
- Prepare the patties: transfer the vegetable mixture in equal portions on top of the burgers. Layer the sliced cheese overtop of the vegetables. Return the patties to the skillet, turn off the heat, and cover. Allow the patties to cook in the ambient heat of the skillet until the cheese melts.
- Spread mayonnaise over the inside of the burger buns. Place one patty on each bun bottom. Top with the remaining half bun, pressing down slightly. Serve warm.
