An argument that burgers should be smaller, patties flatter and not stacked in absurdities.
Now that the election is over, we can once again focus on the important things. We can take all the newly revived national pride and redirect that energy into making cheeseburgers normal again. No more stacking 1/3 and 1/2 pound patties with onion rings, fried jalapeno strips, too thick candy coated bacon and so much sauce that the bun turns to mush. Let’s bring back the quarter pound patty. Smash that sombitch. Add cheese and a little onion. If you’re feeling fancy, add dill pickles and a little mustard. Take pride in the perfection of simplicity.
The recipe below is credited to national treasure, George Motz. There are more at the link.
Classic Smashburger ‘All the Way’
Ingredients
3.5-ounce ball of ground chuck
Lawry’s seasoning
Martin’s Potato Roll, toasted with butter
Slice American cheese
Diced sweet onion
French’s yellow mustard
2 dill pickle chips
Directions
Take the 3.5-ounce ball of ground chuck and smash it on a hot flat-top, then sprinkle with a small amount of Lawry’s. Flip after a few minutes, then add cheese, covering it with a metal bowl or large pot lid to melt. The finished patty is then transferred to a toasted bun that has been set up with the mustard, pickle chips and onion (on the heel).
