The Ultimate Internet's Smash Burger Recipe

Have you ever wondered what the best burger on the internet looks like? Let's take you on a gastronomic journey. This deliciously crafted smash burger brings together two crispy, juicy patties and two slices of melty cheese, all encased within buttered, toasted buns. To twist things up a bit, we've used a hearty serving of our Hatch Chile Salsa instead of traditional ketchup, delivering just the right amount of spice to keep your tastebuds tingling.

Rather than opting for the popular three-to-four ounce patty, this unique recipe advocates for a slightly lesser weight - two-and-a-half ounces - primarily because each burger stacks two of these. It enhances the surface area, promising a generous crunch to every bite without compromising on the substantial meat content. To achieve this, we don’t mould the beef into patties straight away. Instead, we roll each portion into a neat ball - the smashing comes into play once the meatball is in the pan.

For the optimal smash burgers, our recipe includes some pro tips. Start with really cold meat and avoid overworking it when rolling into balls. Preheat your pan till it’s really hot before cooking. Flatten the meatballs firmly and swiftly, flipping the patties only once - when the bottom sides are richly browned and crisp. Don't compromise on the meat quality; ground beef with less than 15% fat won’t suffice - the fat content is key to a juicy patty that doesn’t dry out when smashed.

To recreate the internet's best burger, here's the list of ingredients:

1 pound 85% lean ground beef
1/4 cup grated sweet onion (from 1 small onion)
2 tablespoons roasted, peeled, and chopped Hatch chiles (fresh or thawed frozen chiles)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup canola oil, divided
8 white American cheese slices
4 brioche hamburger buns, split
1/4 cup unsalted butter, melted
6 tablespoons mayonnaise
6 tablespoons Hatch Chile Salsa