the smashed burger.

I am as close to a burger purist as you can get which means that when I want a burger I want a cheeseburger with nothing but cheese on a burger (cooked medium-rare or even better smashed) and a sqiushy potato roll.   No lettuce, no tomatoes and DEFINITELY no onion.  (The handful of times I remember going to McDonalds as a kid my order was always “Quarter Pounder with Cheese No Onions No Pickles”.)  I’m not sure if this makes me part of the norm or if it makes me an outlier but I am OK with it either way.  

What all of this really means is that I love Shake Shack.  I don't care if you think it's over-hyped or the burgers aren't that great, I think it's pretty damm perfect.  It's salty and satisfying and everything I crave when I want a burger (also their cheese fries are utterly amazing and I only recently discovered that and I can't believe I didn't know that sooner).  So when I figured out that I could make a smash burger - the kind of burger Shake Shack is known for - in the comfort of my own home, well it's safe to say I was at the butcher 24 hours later.

This is my dream burger.  Thin and crispy edged.  Melted cheese that manages to seep into every beefy crevice.  It's perfect in it's simplicity but if you desire toppings the world is your oyster. Best of all this can be made indoors on a cast iron skillet which means no grill is required (perfect for those city folks).    

The Smashed Burger

Recipe from Serious Eats and Epicurious

Makes 4 hamburgers

1 pound freshly ground beef (3/4 pound ground sirloin + 1/4 pound brisket is recommended, but if you can’t find, use chuck) with an 80/20 fat ratio

2 tablespoons unsalted butter, plus more if needed
4 potato rolls, preferably Martin’s brand
2 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices cheese, American or whatever you like on burgers, if you’re making cheeseburgers
Optional toppings (if you are so inclined) 1/4-inch-thick tomato slices, thinly sliced pickles, burger-sized pieces green-leaf lettuce, ketchup (duh), mayo 

Prepare the meat: Form the meat into four equal-sized four-ounce meat “pucks,” roughly 2 1/2 inches thick. Place them on a plate lined with plastic wrap or waxed paper and freeze for 15 minutes, but no longer. We don’t want to freeze the meat, but we’d like it to be extra-cold when it hits the pan.

Toast the buns: Heat a griddle, large cast-iron skillet (my first choice and recommendation), or large heavy stainless-steel skillet over medium heat. Melt the butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 1 to 2 minutes. Place toasted buns on four plates; you’ll keep using your griddle or skillet.

Cook the burgers: Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet — you’ll need this only for your first burger batch; after you’ve made a couple or if you’re scaling the recipe up, the fat from the earlier burgers will be sufficient — heat until oil begins to smoke, at least two minutes. Working one at a time, add a patty to griddle and immediately flatten it to a 1/2-inch thickness with a heavy spatula and something with weight and heft (the handle of a second spatula, a meat pounder, etc. see details up top) to help it along. You’ll have to “hammer” harder than you might think to flatten the patties out. A second spatula can be used to help remove the hamburger stuck to the flattening one, so not to tear the patty. Generously season with salt and pepper. Repeat with remaining patties.

Once the first side is deeply browned with crisp, craggly edges, about 1 1/2 to 2 minutes for medium — mine were all quite black when they were flipped, and yet still totally pink inside when we cut into them; it will be hard to overcook them at this high heat — use a spatula to scrape underneath the patty and flip it over. Cover with a slice of cheese if making cheeseburgers, and cook 1 to 2 minutes more, until melted. Repeat process with remaining patties.

Assemble burgers: Transfer cooked patties to toasted burger buns. Top burgers with tomatoes, lettuce, pickles (if using) ketchup and mayo and immediately dig in.

black bean burgers.

Well we are back.  Discussing food!  Real food and not liquid food.  I've never been so excited.  Especially since we are discussing black bean burgers which are my new favorite thing after having a most epic one a couple of weeks back when Tyler and I had date night at the new burger joint in Jersey City.  It was so epic that I spent the better part of the last 2 weeks researching recipes and trying to come up with a homemade version that would make me dance in my seat the way that one did. 

There burgers will satisfy carnivores and vegetarians alike.  They are meaty, filling, and beyond flavorful due to a combination of peppers, onions, and spices galore. Sure you could omit the spices so they don't feel so Southwestern but my thought is it's better to embrace this characteristic and let the burger be it's awesome Tex-Mex/South-West self.  I like to serve them on (homemade) hamburger buns (recipe coming later this week!) with pepper jack cheese, sliced avocado, pickled jalapenos, ketchup, and mayo because a burger can really be enhanced by the sum of it's parts (that and the fact that I have a love affair with toppings and condiments).

Oh! And don't forget the chips.  

Black Bean Burgers

Recipe adapted from Serious Eats

Makes 6 – 8 Patties

2 (15 ounce) cans black beans, rinsed and drained

4 tablespoons vegetable oil, divided

1 small to medium sized yellow onion, finely chopped 

1 large poblano pepper, finely chopped (about 1 cup)

3 medium cloves garlic, minced

1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked Spanish Paprika (Hot)

1/3 cup finely crumbled feta or cotija cheese

1 whole egg

3/4 cup panko bread crumbs

Kosher salt and freshly ground black pepper

Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)

6 to 8 hearty hamburger buns, toasted

Condiments as desired, such as chipotle mayo (or regular mayo), ketchup, mustard, or mayonnaise (optional)

Toppings as desired, such as shredded lettuce, sliced onions, avocado, and pickled jalapenos (optional)

Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce, cumin, chili powder, and paprika, and cook, stirring, until fragrant, about 30 seconds.  Place mixture in food processor and pulse about 5 times until the mixture is finely chopped. Transfer mixture to a large bowl.

When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture.  Taste and add salt and pepper as necessary. Add egg and bread crumbs.. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

sweet potato-quinoa burgers

This recipe was stumbled upon.  I wasn't thinking about sweet potatoes or quinoa or burger alternatives but, while browsing the cookbook selection at Anthropologie (they have one of the best curated selections ever) and searching for the quintessential French bistro napkins I am obsessed with (I still haven't found them), I discovered it and proceeded to make it that evening.  

This is probably the best veggie burger I have ever encountered.  It doesn't crumble or fall apart after one bite (the way most every veggie burger has the habit of doing), it feels and tastes substantial which is why even hardcore meat eaters will love it (the boy gave it two thumbs up).  The combination of spices works amazingly well with the sweet potato and quinoa and that elevates the burger from boring to bold.  Served with your favorite burger fixings and you have one epic (vegetarian friendly) burger night.  


Sweet Potato-Quinoa Burgers
Recipe adapted from The Kinfolk Table Cookbook 

I loved the idea of this recipe, I absolutely detested the fussiness of it. I streamlined things, upped the level of spices, and basically made it much more user friendly.  

Makes 6 burgers

1 pound (455 grams) sweet potatoes, scrubbed
1/2 cup (3 1/2 ounces/100 grams) quinoa
2 tablespoons olive oil
Kosher salt
1 cup (240 milliliters) water
1 cup (4 ounces/115 grams) chickpea flour
Freshly ground black pepper
1 teaspoon (3 grams) ground corriander
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon cumin 
1 - 2 tablespoons basil or cilantro or a combination of both 
1 teaspoon sesame seeds plus additional for sprinkling the burgers with 
For serving: Buns or english muffins, sliced avocado, roasted tomatoes, fontina cheese, or whatever burger accompaniments you love (this is just what I love!).  

Position a rack in the middle of the oven, and preheat the oven to 350 degrees.  Arrange the sweet potatoes on a baking sheet and cook for about 45 minutes or until tender.  Transfer the sheet to a rack to cool the potatoes for about 10 minutes.  

Meanwhile, rinse the quinoa under cold running water in a fine mesh-sieve until the water runs clear.  Heat 1 tablespoon of the olive oil in a medium sauce-pan over medium -high heat until shimmering.  Add the quinoa and 1/2 teaspoon salt and cook, stirring, for about 5 minutes or until the quinoa is beginning to dry and turn golden. Add the water and bring to a boil.  Reduce the heat to medium and simmer for about 10 minutes or until most of the water has evaporated.  Reduce the heat to low, cover, and cook for 15 minutes until all of the water has been absorbed and the quinoa is tender.  Fluff the quinoa with a fork and transfer to a bowl. Cool completely.  

Peel the potatoes and add the softened potato to the bowl with the quinoa.  Use a fork to smash the potato and mix to combine with the quinoa. Add in the corriander, cayenne, paprika, cumin, basil or cilantro, sesame seeds, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt.  Add the chickpea flour 1/4 cup at a time, stirring well after each addition.  The mixture should be a little tacky but soft.  Cover the bowl with plastic wrap and refrigerate for about 5 hours or overnight.  

Remove the mixture from the fridge, form 6 patties about 3 inches in diameter and 1 inch thick.  Sprinkle the patties with sesame seeds.  Heat 1 tablespoon of oil in a large skillet over medium heat.  Place 3 of the burgers in the pan and cook the burgers for about 3 minutes per side or until well browned.  Remove from the pan and repeat with the other 3 patties.  Serve with condiments of your choice.