Crust Burger
A cross between a Smash Burger and a Patty Melt, this Crust Burger is sure to please with its pleasant crunch, melty, gooey cheese, juicy beef patty, and delectable sauce for dipping.
Equipment
- large metal spatula
- Cast iron skillet
Ingredients
- ½ lb ground beef
- salt & pepper
- 4 Potato burger buns
- 4 tbsp butter
- red onion, thinly sliced
- 4 slices American cheese
For the Sauce:
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
Instructions
Make the sauce:
- In a small bowl, stir together mayonnaise, ketchup, hot sauce and Worcestershire sauce. Set aside.
Cook the burgers:
- Measure out and form 2 ounce sized meatballs with the ground beef.
- Preheat a cast iron skillet over medium high heat.
- Spread butter onto the inside half of each of the potato buns.
- Place buns, buttered side down, on the skillet and cook until toasted and golden brown, smashing the buns flat as they cook with a large metal spatula.
- Flip buns and toast the outside of the buns as well, smashing them flat with the spatula as they cook.
- Remove from the skillet, and set the toasted buns aside.
- NOTE: The outside of the buns now become the inside of the burgers, and the inside becomes the outside.
- After all the buns are toasted, place a meatball in the center of the skillet and use the large spatula to smash the patty as thin as possible.
- Season the beef patty with salt and pepper.
- Once the first side of the patty is crispy and browned, flip it over and season with additional salt and pepper.
- Top the beef patty with slices of red onion and a slice of American cheese.
- Cook until the burger patty is crispy and browned on the second side.
- Transfer the cooked patty to a toasted bun.
- Top the patty with the other bun. The insides facing out and the outsides facing in.
- Return to the skillet and toast buns for about 30 seconds to a minute per side, or until the cheese is completely melted.
- Serve the burgers with the dipping sauce on the side.