Smashed Burgers with Special Sauce and Cucumber Salad
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Ingredients & Equipment
What we send
- 1English cucumber
- 1head Boston lettuce
- 1/4 cupsliced dill pickle
- 4 slicesyellow Cheddar cheese
- 2 packetsmayonnaise
- 1 packetDijon mustard
- 1 packetketchup
- 1 tablespoonred wine vinegar
- 1 teaspoonsugar
- 2potato buns
- 12 ouncesground beef
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large nonstick pan with lid
Rinse all produce. Thinly slice tomato. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Pat lettuce dry with paper towel and separate large leaves. Finely chop half of pickle slices, reserving remainder for Step 6. Halve cheese slices.
Make Special Sauce
In a small bowl, whisk together mayonnaise, mustard, ketchup, and chopped pickles until fully combined. Set aside until Step 6.
Make Cucumber Salad
In a medium bowl, whisk together red wine vinegar, sugar, and 2 tablespoons olive oil. Add cucumber and season with ¼ teaspoon salt and pepper as desired. Toss to coat and set aside to marinate until ready to serve.
Toast Buns and Prepare Burgers
Slice buns open horizontally, if they arrived whole, and place cut-side down in a large nonstick pan over medium-high heat. Toast until golden, 1-2 minutes. Transfer to serving plates, reserving pan for making burgers. Using your hands, divide beef and form into 4 equal balls, then place on a plate.
Return pan from buns to medium-high heat. Carefully hover your hand a few inches from the pan—when you can easily feel heat, add beef balls, spacing apart. Sear for 30 seconds. Using a spatula, smash down to flatten. Season with ¼ teaspoon salt and pepper. Cook, 2 minutes, then flip. Season with ¼ teaspoon salt and pepper. Top with cheese slices. Cover pan. Cook until crisp, 1-2 minutes more.
Plate Smashed Burgers
Stack 2 patties atop each bun bottom, then top with sliced tomato, lettuce, reserved pickles, and special sauce. Finish with bun tops. Plate cucumber salad alongside smashed burgers. Dig in!