Craving a delicious smashed burger? Join Kitchen Coordinator Alexandra in celebrating with the cheeseburger connoisseur's favourite sandwich, a Smash Burger.

Alexandra will teach you how to choose the right kind of beef, how to caramelize it to perfection, and which toppings will make your burger sizzle.

WATCH IGTV CLASS HERE

DOWNLOAD SMASH BURGER RECIPE HERE
 

INGREDIENTS:

  • Approximately 3 tbsp vegetable oil 
  • 1 lb. ground beef (medium fat content or higher) 
  • Kosher salt, to taste 
  • Pepper, to taste 
  • Cheese slices, to taste 
  • 4 burger buns, toasted 
  • Toppings and condiments, as preferred for serving 


TOOLS:

  • Cast iron skillet 
  • Knife 
  • Cutting Board 
  • Bowl 
  • Spatula (or ceramic plate) 


INSTRUCTIONS:

  • Heat a cast-iron skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal rustic portions, but do not roll them out into patty shapes. ​
  • Place portions on a skillet and “smash” flat with a spatula or ceramic plate to form 4" diameter burgers.​
  • Season with salt and pepper and cook for about 2 minutes, or until the edges are brown. Do not touch the burgers during this time.​
  • Flip burgers, season again, and place a slice of cheese on top of each burger. Cook until cheese droops and burgers are medium, between 1 and two minutes (1 minute if you prefer your burgers on the medium-rare side). 
  • Serve patties on buns with toppings and condiments.   


Q&A WITH ALEXANDRA LAI 

Alexandra Lai is the Kitchen Coordinator at The District Kitchen.

ARE YOU USING AN EXTRA VIRGIN OLIVE OIL?

AL: Yes, I am using an extra virgin olive oil. This olive oil is from MyOlive located inside The Food District.

WHY DID YOU USE A PLATE?

AL: The plate is what’s “smashing” our burger, and it does two things: it’s going to give our burgers a rough texture which gives them more surface area for caramelization, and it also helps our burgers cook faster.

DO YOU SEASON THE CAST IRON?

AL: Yes, you need to make sure that you take care of your cast iron. Normally when people talk about seasoning their pots and pans, they are not talking about salt and pepper. They are taking about making sure that it has oil so that the pan won’t rust. You will also need to season your wok as well. I use a small amount of cooking oil on a cloth and give it a wipe down once it’s been cleaned.