Classic Diner-Style Smashed Cheeseburgers

Indulge in the nostalgic flavors of Classic Diner-Style Smashed Cheeseburgers – a beloved American classic that never fails to satisfy your burger cravings. These delectable smashed cheeseburgers are inspired by the iconic offerings of classic diners, bringing all the familiar flavors and textures you know and love right to your kitchen.

Made with freshly ground beef, the patties are perfectly seasoned and smashed to create a crispy, golden-brown crust that locks in the juicy goodness within. The secret to achieving that classic diner-style taste lies in using a heavy-bottomed skillet and pressing down on each patty while cooking to achieve that desired thin, yet flavorful, burger.

SERVES 2 TO 4

INGREDIENTS:

• 1 pound freshly ground beef (store-bought or home-ground)
• 4 soft hamburger buns, preferably Martin’s Potato Sandwich Rolls
• 2 tablespoons unsalted butter, melted
• Vegetable oil
• Kosher salt and freshly ground black pepper
• 1 small onion, finely sliced (optional)
• 4 deli-cut slices American cheese
• Toppings as desired (thinly sliced raw onions, pickles, etc.)

INSTRUCTIONS:

1. Divide the ground beef into 4 even portions and form them into pucks about 2 inches high and 2½ inches wide. Refrigerate until ready to use.
2. Open the hamburger buns but do not split the hinges. Lightly brush with the melted butter, then toast them under a hot broiler or in a toaster oven until they turn golden brown, which takes about 1 minute. Set aside.
3. In a 12-inch heavy-bottomed stainless steel or cast-iron skillet, rub the inside with vegetable oil using a wadded-up paper towel. Heat the skillet over medium-high heat until it starts to smoke. Season the beef pucks with salt and pepper on the top side, then place them seasoned side down in the hot skillet. Press down on each patty with a wide heavy spatula until it reaches a thickness of roughly ½ inch and a diameter of 4 to 4½ inches, using a second spatula if necessary to apply pressure. Season the tops with salt and pepper.
4. Cook the patties without moving them until a golden brown crust develops on the bottom, which usually takes about 1½ minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to gather all the browned bits. If you are using onions, add them on top of the burgers, then cover each patty with a slice of American cheese. Continue to cook until the patties reach the desired doneness, around 30 seconds longer for medium-rare.
5. Assemble the burgers to your liking using the toasted buns and/or patties and adding toppings such as thinly sliced raw onions, pickles, or any other favorites.

FRY SAUCE RECIPE:

Go to any burger joint in the Midwest and ask for fry sauce, and you’ll get a little tub of pink, creamy goo to dip your fries in or slather on your burger. At its most basic, it’s a mix of mayo and ketchup. I like to liven mine up with a few spices and some pickle juice.

INGREDIENTS

• ½ cup mayonnaise, preferably homemade
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon kosher dill pickle juice
• 1 teaspoon sugar
• Pinch of cayenne pepper

INSTRUCTIONS:

1. In a bowl, whisk together the mayonnaise, ketchup, yellow mustard, kosher dill pickle juice, sugar, and a pinch of cayenne pepper until smooth.
2. The fry sauce can be stored in a covered container in the refrigerator for up to 2 weeks.

Enjoy your Classic Diner-Style Smashed Cheeseburgers with the flavorful Fry Sauce for a nostalgic and mouthwatering burger experience!