BLT Smash-Burgers

BLT Smash-Burgers

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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.


  • 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

Total Time 30 MIN
Serves : 4

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.

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