Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
For the smash burgers
- 450 g (1 lb) ground beef
- 4 black burger buns (made with squid ink or edible vegetable charcoal), or regular buns
- 4 slices of orange cheddar
- 4 lettuce leaves
- 1 tomato, sliced into rounds
- 1 small red onion, thinly sliced
- 30 ml (2 tablespoons) vegetable oil
- Salt and pepper, to taste
For the burger sauce
- 60 ml (¼ cup) mayonnaise
- 30 ml (2 tablespoons) ketchup
- 15 ml (1 tablespoon) yellow mustard
- 15 ml (1 tablespoon) pickles, finely chopped
- 5 ml (1 teaspoon) smoked paprika
Preparation
- In a bowl, mix together the mayonnaise, ketchup, mustard, pickles, and smoked paprika. Set aside in the refrigerator.
- Using a small, sharp knife, cut out eyes, a nose, and a zigzag mouth in each slice of cheddar to create pumpkin faces. Set aside in the refrigerator so the cheese holds its shape.
- Divide the ground beef into 4 equal portions and shape into balls without packing the meat too tightly.
- Heat a large cast-iron skillet or griddle over high heat with the vegetable oil. Place the meatballs in the pan and press them down firmly with a stiff spatula to form very thin patties. Season with salt and pepper.
- Cook for about 2 minutes, until a golden brown crust forms. Flip the patties and continue cooking for about 1 to 2 minutes, or until the beef is fully cooked (71 °C at the center).
- Remove the patties from the heat and immediately place a slice of cheddar on top of each one. Let the cheese melt slightly from the heat of the meat, without covering, to preserve the pumpkin faces.
- Lightly toast the inside of the burger buns in the skillet.
- Spread burger sauce on the bottom halves of the buns. Add lettuce, tomato slices, the patties topped with cheddar, and a few slices of red onion.
- Assemble the burgers by gently placing the top bun slightly off-center to reveal the pumpkin face. Serve immediately.
