Late Night Smashed Cheeseburger

Summary by Krater

Kenji Lopez-Alt demonstrates how to make a smashed burger step by step at his restaurant Wursthall in San Mateo, including toasting the bun, seasoning coarse-ground brisket and chuck patties, using parchment paper and a weight to smash them on the griddle, scraping them off with a razor scraper, adding American cheese, and assembling the burger with homemade mayo, shredded iceberg lettuce, sliced onions, and dill pickles.

From the video

Answers: How do I make a smashed burger like Kenji Lopez-Alt?

• smash burger technique
• burger assembly
• griddle cooking

Ingredients

• 1 burger bun
• butter
• 2 1/4 ounces beef
• 2 1/4 ounces beef
• salt
• pepper
• American cheese
• mayo
• shredded iceberg lettuce
• sliced onions
• dill pickles

What it concludes

• The burger bun should be toasted because the burger cooks faster than the bun can toast.
• Using parchment paper over the beef patties prevents them from sticking to the spatula when smashed.
• Burgers should be cooked about 90 percent of the way through on the first side before being scraped off the griddle with a razor scraper and flipped.