Semi-Smash Burger with NSS sauce
I like to use 80/20 meat/fat ratio ground beef. Many prefer 75/25, but the burgers get too greasy. The 80/20 blend still keeps it juicy while rendering the excess fat during the cook for that beautiful crust. When you form the burger balls, avoid overworking the beef or handling it too much. You want it to spread out when smashing for that amazing texture that semi-smash burgers are known for. Just loosely form it with your hands, and you’re done. Serves 4
Ingredients
- 2 lbs 80/20 burger meat, divided into 8 even pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, softened
- 4 sturdy sesame buns
- ¾ cup diced red onion
- 8 thick slices sharp cheddar
- 4 mounds butter leaf lettuce or iceberg
- 1 recipe NSS Sauce, recipe follows
Directions
1. Form the ground beef lightly into 8 balls. Season all surfaces with salt and black pepper. Reserve while you toast the buns.
2. Spread the softened butter thinly on the cut sides of the buns.
3. Preheat a large cast-iron pan or griddle over medium-high heat and quickly toast the buns to golden brown. Remove to a plate. Arrange the bottom of the bun on the plate, toasted side up, to receive the cooked burgers.
4. Turn the heat up to high. You want the cooktop to read 450° F or more. You do not need any oil. You want the beef to stick and form a crust, and the oil will prevent that from happening. If your pan isn’t big enough, you will have to cook the burgers in 2 batches. Don’t worry, the cooking time is short.
5. Place 1 heaping tablespoon per burger of minced onion in the pan. Space them evenly, as you will be smashing the burger down over the top of them. You will need room to do this. Place one ball of meat over each mound of onion and flatten with a spatula to as close to ½ inch thick as possible. Cook 90 seconds before flipping. When you flip, you need to make sure you carefully scrape up the edges with a thin metal spatula. This will make sure the crust stays intact, which is the whole point of a semi-smash burger.
6. After flipping, top the burger with cheese and cook 90 seconds more. With the spatula, make two stacks of two burgers each and place them on a toasted bun bottom. Cook the remaining burgers the same way.
7. Top with 2 tablespoons or more of the NSS Sauce and then the lettuce and bun top. Serve additional sauce on the side. The sauce is also a delicious topping for ripe, juicy tomatoes that can be served alongside your burger instead of on top. Enjoy.