Cheesy Double Smashburgers
Smashburgers with double, juicy beef patties, melty cheese, shallots, thyme and garlic aioli.
Cook Time: 20 Minutes
Servings: 4
Ingredients: 13
Ingredients
Preparation
-
Step 1
Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
-
Step 2
Place butter, shallots, garlic and a pinch of thyme on griddle. Cook over medium heat 3 to 5 minutes or until shallots are tender and softened. Evenly place half of balls on griddle over medium-high heat; cook 1 to 2 minutes or until bottoms are browned and crispy.
-
Step 3
Turn balls onto shallot mixture, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
-
Step 4
Evenly divide shallots and place on top of patties. Add cheese slice; stack 2 patties together.
-
Step 5
In small bowl, combine mayonnaise, granulated onion and garlic powder.
-
Step 6
Spread garlic mayonnaise on buns. Evenly place lettuce on bottom buns; top with double patties, pickles, if desired, and top halves of buns.
Cooking Tip: Customize with other creative burger toppings!
Nutrition Information
827 Calories
24g SAT FAT
68g PROTEIN
8.6 mg IRON
14.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4: 827 Calories; 423 Calories from fat; 47g Total Fat (24 g Saturated Fat; 1.1 g Trans Fat; 2.7 g Polyunsaturated Fat; 14.8 g Monounsaturated Fat;) 255 mg Cholesterol; 1310 mg Sodium; 34 g Total Carbohydrate; 3.3 g Dietary Fiber; 8.2 g Total Sugars; 68 g Protein; 0 g Added Sugars; 712.1 mg Calcium; 8.6 mg Iron; 1139 mg Potassium; 16.9 mcg Vitamin D; 0.7 mg Riboflavin; 14.5 mg NE Niacin; 1.1 mg Vitamin B6; 6.5 mcg Vitamin B12; 893 mg Phosphorus; 14.9 mg Zinc; 66.5 mcg Selenium; 227.2 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
