Flat Top Animal-Style Wagyu Smashed Burgers
Author
Mandy Tanner
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Inspired by a
fast-food favorite secret menu item, the Animal-Style Smashed Burgers are made
with American Wagyu Ground Beef, cooked with mustard on a flat-top griddle and
are topped with American cheese, and griddled onions. The spread is just a few
ingredients and can be made in advance. Use soft burger buns like potato, or
butter buns for a more authentic experience.
Make it a meal with fries; Bagged frozen fries can also be cooked from frozen on the flat-top or in an oven for an easy weeknight meal!
Ingredients
Spread
-
½ cup mayonnaise
-
¼ cup ketchup
-
¼ cup sweet pickle relish
-
½ teaspoon sugar, optional
Smash Burgers
-
1 package American Wagyu ground beef - 1 lb
-
1 tablespoon kosher salt
-
1 teaspoon black pepper
-
Yellow mustard, as needed
-
½ yellow onion, diced ¼ -inch pieces
-
Canola oil, or other high-heat oil, for cooking
-
4 slices American cheese
-
4 leaves of iceberg or green leaf lettuce
-
1 large tomato, sliced into 4 (¼-inch-thick) slices
-
4 soft burger buns, such as potato or butter buns
-
Dill pickle rounds, as needed for serving
-
French fries, cooked for serving, optional
-
Ketchup, for serving, optional
Directions
Preheat the Flat Top Griddle to medium-high heat. Gather a large burger spatula, a 6-inch piece of parchment paper, oil for cooking, and a steam dome if available.
Prepare the Spread; This can be done in advance and stored covered in the refrigerator until ready to serve. In a small bowl, add the mayonnaise, ketchup, relish, and sugar, and stir to combine.
For the Wagyu Smashed Burgers; Divide the SRF Wagyu Ground Beef into 4 (4 ounce) portions and shape into balls, trying to not overwork the meat. Season the burger balls on all sides with kosher salt, and pepper.
When ready to cook; Drizzle the cooktop with oil and spread with a spatula to coat. In one zone, add the onions and season with kosher salt. Cook, tossing occasionally with a spatula until golden brown and tender, about 7 minutes.
Add the burger balls to the cooktop and top with parchment paper to prevent sticking to the spatula. Use a large spatula to press the burgers into rounds, about ¼-inch-thick. Repeat for all burgers, then top with about 2 teaspoons of yellow mustard on each patty. Cook for 2 to 3 minutes, then flip the patties. Continue cooking for another minute, then top with a slice of cheese. Use a steam dome, if available to help melt the cheese. Remove the patties from the cooktop when cooked to desired doneness and cheese has melted, about 5 to 6 minutes total.
While the burgers and onions cook, place the buns cut-side-down on the cooktop and let toast for 30 to 60 seconds, just until golden brown. Remove from cooktop.
Assemble the burgers; On the bottom bun, spread generously with spread. Top with a few pickle slices, followed by a slice of tomato, crisp lettuce, the burger patty with melted cheese, and finally finish with griddled onions, and a top bun. Serve warm with fries, if desired. Enjoy!