Classic diner-style smashed cheeseburgers from The Food Lab: Better Home Cooking Through Science (page 552) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fry sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhughes24 on December 30, 2021

    A great way to make burgers at home.

  • anya_sf on February 21, 2021

    Great burgers! I was able to cook 3 at a time in my 12" cast iron skillet. Used a meat pounder to help flatten them, although I should have pressed them down a little more as they shrank back a bit. I loved how quickly these cooked and didn't have to worry about achieving the perfect medium-rare - although Kenji says that, this type of burger inevitably ends up medium-well but still remains juicy. The fry sauce was perfect on them.

  • taste24 on June 22, 2020

    If you're a fan of the smash burger (thin patties that are crispy on the exterior and edges, and sometimes stacked) - there is no better recipe/method than this one. I continue to go back to this way of making burgers over and over.

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