How-To: Classic Smashburgers

Want to know the secret to making the best burger ever? Make it a smashburger. These thin, diner-style burgers are exactly what the name says: burgers that have been smashed. So how does that make it better than a regular patty? When you press down on a burger on the griddle, it increases the contact of the meat with the heat source, intensifying the flavor and creating a crispy outer crust. The thinner patty makes it ideal for stacking and smothering in cheese.

To start, add ground beef and The Backyard burger seasoning in a stainless or glass mixing bowl. The Backyard has an extremely fine blend of pepper, salt, and butter flavors that distribute evenly when mixed into ground meat. A little goes a long way!

Mix to combine, then portion into 8 balls (about 2.5 oz. each). The key to a good smash is a preheated cast iron skillet or a flat-top griddle. Heat a cast-iron skillet over medium-high heat.

Cook 2 burgers at a time. Place meat balls 3 inches apart in the preheated skillet. Using a metal spatula or stainless steel mixing bowl, smash down each meatball to ¼ inch thickness. Sear 1 to 2 minutes until a nice crust appears, then flip and sear on the other side for 1-2 minutes.

Place a slice of Muenster cheese on each patty then top with the other smashed patty. Transfer each smashed stack to a sheet tray or cutting board while cooking the remaining burgers.

Now that your burgers are done, don't let all the delicious meaty bits go to waste. Add the sliced onions to the hot skillet and stir, making sure to scrape up any seared bits. Cook for 2 minutes, then deglaze with beer. Continue to cook 3 minutes, until beer is reduced and onions are caramelized. Stir in butter and season with salt and pepper.

To assemble each smashburger, layer the bottom bun, cheeseburger stack, caramelized onions, then top bun. Bonus points if you lightly butter and toast your bun before stacking. Serve with a side of fries, a cold one, and your favorite toppings.