Sometimes, I get so excited about cooking and food that I skip the fine print.
Okay, okay. It was the bolded, italicized 26-size font subtitle.
I clearly missed it.
“Two Great Griddle Burgers”
Right there, in plain sight.
Completely missed it.
Honestly, it could’a had Vegas-style blinking lights and I’d probably still have missed it.
[I have my moments.]
My war-torn, dog-eared, happily licked, water-spotted, oil-spattered, most recent Food & Wine magazine (June, 2011 edition) contained [what I thought was] such an awesome-sounding burger.
Cheddar-and-Onion Smashed Burgers.
No, I’ll say it outloud; no parentheses.
YUM, YUM, YUM.
Of course, I had to make them.
Smashed burgers. Smashed.
On the grill.
Through the grill grates.
On the grill. Not griddle.
Well, if you add two “d’s,” subtract and “l,” and add an “e,” you kinda have the same thing.
And because of this fabulous oversight of mine, I will now spontaneously combust our grill when I try to use it next.
[Think of all the onion slices and goo I lost between the grates of the grill because it wasn't a griddle.]
Stay tuned for my next blog post to see how this all ends…
So, let me recommend to my favorite cooks in the world (looking at ya’all who are reading this)…
Don’t do what I did and omit the fact that you need a griddle. Even a skillet will do.
Despite my griddle gaff, these burgers still turned out fantastically delicious. Wow.
Jake was talking about them for days…
So, imagine what YOU can do when you use a griddle and don’t lose half the meat and half the onions…
You got this! Put your chef’s hat on and grab your griddle!
Without further a-do, let’s get to this delicious burger that drew my attention over-and-above the bolded, italicized, sub-heading… Yeah. They’re that good. Courtesy of Food & Wine, June, 2011 issue, pg 76. I added Emily’s brown sugar bacon, and used kosher dill pickles but that’s about all I changed.
Makes 4 burgers.
* 16 thin kosher dill (Claussen brand) pickle slices, patted dry, (original recipe calls for same amount, but bread-and-butter pickle slices)
* 4 of your fave larger-sized buns, potato buns or old-style burger buns, buttered and toasted
* 1 1/4 lbs ground beef chuck, 30% fat (you can use lower-fat content, but the fat content is something that binds the smashed burgers together, so I wouldn’t recommend less than 20% fat
* Salt and freshly ground black pepper
* 2 small onions (I used sweet yellow onions), sliced paper thin (think a sharp knife here, friends)
* 4 oz (or so) sharp cheddar cheese, sliced
* Original recipe calls for Umami dust, which is purported to amp the flavor of the burgers, but I couldn’t readily find it (yet – they say it’s coming to stores soon), nor could I readily find the ingredients at my nearest grocery store. Keep it in mind however – it’ll be available soon at: www.umamiburger.com.
Emily’s brown sugar bacon
Emily is one of my beautiful, talented and funny nieces… And she loves brown sugar bacon. Man, let me tell you… That little Lady has great taste! The baked version came from my Sis, Roxanne. Emily is her little girl. [HI, Emily and Roxanne!!! :)]
* 10 slices thick-cut bacon
* 2 Tbsp brown sugar
* 1 Tbsp garlic powder
You can cook the bacon one of two ways:
* Stove-top: Place the bacon in a skillet and fry on one side until just-opaque. Sprinkle 1 Tbsp brown sugar and 1/2 Tbsp garlic powder over the bacon. Cook for another minute or two. Flip the bacon, sprinkle remaining 1 Tbsp brown sugar and 1/2 Tbsp garlic powder. Cook until desired done-ness (whether you like to crispy or less-crispy). Drain on paper towels and cut into 1-inch slices.
* Baked: Preheat oven to 400 degrees. Line a baking sheet with foil. Lay the bacon in a single layer on the baking sheet. Sprinkle top side of the bacon with 1 Tbsp brown sugar and 1/2 Tbsp garlic powder. Bake until just-bubbly, about 12 to 15 minutes. Remove from oven, flip bacon, sprinkle with remaining brown sugar and garlic powder and bake until desired doneness, about another 10 to 15 minutes, depending on your preference. Drain bacon on paper towels and cut into 1-inch slices.
Meanwhile, heat a cast-iron griddle until very hot.
Place the pickle slices on the bun bottoms.
Without overworking the meat (over-formed and over-worked chuck for burgers tends to cave to a “meatloaf-ey” feel), loosely form it into balls and place them on the griddle. Cook the meat-balls over moderately high heat for 30 seconds. Flatten each ball into a 4- to 5-inch round patty: place a large spatula on top and squish down, then mend any loose ends along the sides of the burger with the spatula. Season the patties with salt and pepper. Cook for 2 minutes, until well-seared.
Press a handful of sliced onions onto each patty. Using your spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese (love cheese!) and cook for another 2 minutes. Cover with a roasting pan (or a deep lid) and cook until cheese is just-melted and a bit gooey, about another minute. Transfer the burgers to the pickle-covered buns. Top with bacon slices (as many as your heart desires), and sprinkle with umami dust (if using). Top with the upper buns and serve.
Enjoy, Friends! And watch out for those bolded, italicized, 26-font, subheadings!