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BLT Smash-Burgers

A ripping hot plancha, or griddle, gives the smashed patties in these BLT Smash-Burgers the maximum surface area for getting that charred crust.


From Food & Wine

We’re beefing up the summertime BLT with these smash-burgers—thin beef patties that are pressed onto a ripping hot plancha, or flat-top griddle, so they cook quickly and develop a smoky crust. Without grill grates, the juices from the burgers stay on the griddle, keeping them moist.


Ingredients

  • 1 pound 80% lean ground chuck

  • Kosher salt
  • Freshly ground black pepper 

  • 4 thick-cut bacon slices

  • 1/4 cup best-quality mayonnaise

  • 8 Pullman or brioche bread slices, lightly toasted

  • 1 ripe heirloom tomato, cut into 8 slices

  • 1 head butter lettuce, leaves separated


 

How to Make It

Step 1

Set up a plancha for cooking 
(see Note for technique).


Step 2

While plancha heats, divide beef into 4 equal portions and roll between palms to form loosely packed balls. 


Step 3

Lay beef balls on plancha, leaving 4 inches between balls. Sear 1 minute. Use the back of a large spatula to press burgers firmly, smashing them into 1/4-inch-thick patties. Sear until almost cooked through, about 3 minutes. Sprinkle generously with salt and pepper, and flip burgers. Cook burgers 1 minute; remove to a plate to rest.


Step 4

Place bacon slices on plancha and cook until crisp and fat is rendered, about 2 minutes and 30 seconds per side. Transfer to plate with burgers. Cut bacon strips in half crosswise.


Step 5

Spread mayonnaise on 4 bread slices, and top each with 2 tomato slices and several lettuce leaves. Place a burger and 2 bacon pieces on each, and cover with remaining 4 bread slices. Cut into triangles and serve immediately.

See more at: Food & Wine

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Food Magazine: BLT Smash-Burgers
BLT Smash-Burgers
A ripping hot plancha, or griddle, gives the smashed patties in these BLT Smash-Burgers the maximum surface area for getting that charred crust.
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