Smashed burgers from Cook's Illustrated Annual Edition 2020 (page 5) by Cook's Illustrated Magazine

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

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

  • bwhip on January 12, 2021

    Wow, these were so good! I’ve been wanting to try this technique and recipe for a while, and now my wife says she always wants burgers this way! Amazing that the burgers can be so thin and have all of that great caramelization and crispy edges, and still be so juicy. I’m sure that having great quality beef helps. Excellent instructions, easy and the results were fantastic. I couldn’t deal with using Kraft singles, but was happy to find some Sargento sharp cheddar slices that were super thin and melted quickly. Looking forward to having these again.

  • nadiam1000 on August 09, 2020

    Interesting twist on a burger - I felt they were a bit overdone because the patties are so thin. Next time I will flip a bit sooner. Making 2 at a time worked out great for my son and I. Used Boar's Head American Cheese slices - not a huge fan of American Cheese but this brand is good and goes well on burgers. The sauce is a nice accompaniment - I made extra so we can have another round of burgers. Served on potato buns.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.