Farmer’s Deluxe Smash Burger
ilk Lodge is serious about this being a “farmer’s” deluxe: this burger is only on the menu when they’re able to get the fresh lettuce, onion, and tomato from a local farm. The bun is adorned with “goop” sauce, their take on a classic Olympia-area burger condiment. You’ll have enough for multiple burgers, and extra’s perfect as a dip for fries.
Some keys to smash burger success, as pointed out in the video above, include being sure the pan’s “ripping hot” when the meat is added, smashing the burger quite thin, and letting it brown well to create a bit of crust before turning.
Ingredients
- 4 ounces top-quality ground beef
- 1-2 teaspoons butter
- 1 hamburger bun
- Salt
- 2 slices smoked gouda or other cheese of choice
- A few slices dill pickle
- A few small pieces lettuce
- 2 thin slices tomato, preferably heirloom
- 1 thin slice sweet onion
Goop
Ingredients
- 1 cup mayonnaise
- 3 tablespoons finely chopped dill pickle
- 1 tablespoon dill pickle brine
- 1 tablespoon yellow mustard
- 1/2 teaspoon finely chopped or pressed garlic
Directions
- For the goop, combine the mayonnaise, pickle, pickle brine, mustard, and garlic in a small bowl and whisk together to mix. Taste for seasoning, adjusting with more mustard, brine, or garlic to suit your taste. (For a smoother texture, you can pulse the mixture a few times in a mini-processor.)
- Form the ground beef into 2 balls of equal size. Heat the butter on part of a flat-top griddle or in a large heavy skillet over medium-high heat (just enough for the bun halves). Add the bun halves cut side down on the butter and lightly toast for a minute or so; set the bun halves aside.
- Add the ground beef balls and use a large heavy spatula to press down evenly to a thin burger 4 to 5 inches across—if you have a burger press, this is the time to use it! Be sure to watch the video above for tips on the “smash” process. (If using a skillet, you may need to cook each portion separately.) Lightly salt the meat and cook until well browned on the bottom, 1 1/2 to 2 minutes. Turn the burgers, top each with a slice of cheese, and cook until the underside is browned and the cheese melted, 1 to 2 minutes longer. While cooking on the second side, prep the bun: spread a couple tablespoons of the goop on the top bun and top with the pickle slices and onion. On the bottom bun, layer the lettuce and tomato. When ready, stack the burgers and set them on the bottom bun. Carefully flip the top bun over onto the bottom half and serve right away.
