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Flat Top Animal-Style Wagyu Smashed Burgers

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!

Flat Top Animal-Style Wagyu Smashed Burgers

Ingredients

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    • ½ cup mayonnaise

    • ¼ cup ketchup

    • ¼ cup sweet pickle relish

    • ½ teaspoon sugar, optional

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    • 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

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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!