HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
TUESDAY, JULY 27, 2021
These burgers are a smash
Give the grill a rest and
sear burgers on a skillet
By GRETCHEN McKAY
Pittsburgh Post-Gazette
Grilling is a preferred
cooking method for a lot of
people in summer. Yet there
are times when it’s so hot
and humid outside that the
last place you want to be
is standing over a hot grill,
dripping sweat.
Those nights, when
you’re still craving a burger,
why not make them in a
skillet?
Smash burgers — the apt
name for balls of hamburger
meat that are smashed into
thin patties after being
placed on a fl at top or hot
pan — not only come
together in a fl ash, but they
just might also be the best
tasting burgers. Searing the
meat in a hot pan causes it
to caramelize and create a
nice crust. And because it
cooks in its own fat very
quickly, you don’t have to
worry about the burgers
drying out, so long as you
don’t smash it again after
fl ipping.
Traditional toppings call
for pickles, shredded let-
tuce, diced onion and a good
slather of salty-sweet spe-
cial sauce. And don’t forget
slices of American cheese!
This recipe calls for
Assemble burgers: Spread a
generous amount of sauce over
4 bun bottoms, then top with
a burger from the oven, pickles
and lettuce. Place bun bottom
on top of each burger, and
spread a little more sauce on
top. Add a cheeseburger, along
with more lettuce, chopped
onion and pickle chips, plus a
little more sauce if you like your
burgers really messy.
Top each burger with a top
bun, and serve immediately,
with plenty of napkins.
Makes 4 burgers.
— Gretchen McKay, Post-Ga-
zette
stacking two burgers
between three buns, which
makes it a handful, not to
mention messy to eat. So
be sure to have a stack of
napkins.
DOUBLE-
DECKER
SMASH
BURGERS WITH
SECRET SAUCE
For sauce
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoons sugar
1 teaspoon white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
For burgers
1 pound ground beef, 70% lean
Kosher salt and pepper
1 teaspoon vegetable oil
4 slices orange or white
American cheese
4 hamburger buns, plus 4
hamburger bun bottoms
1/2 head iceberg lettuce,
shredded
1/4 cup fi nely chopped onion
1/4 cup dill pickle chips,
homemade or jarred
When your computer is in despair
Gretchen McKay-Pittsburgh Post-Gazette/TNS
A double smash burger with cheese is messy to eat, but easy to make.
Prepare sauce: In small bowl,
stir all the ingredients together.
Taste and adjust seasonings.
Preheat oven to 250 degrees.
Prepare burgers: Divide
ground beef into 8 2-ounce por-
tions and gently form each into
a large, loose ball. Do not form
patties — you will be smashing
the burgers in the pan.
Heat a cast-iron griddle or
large stainless-steel skillet over
medium-high until very hot,
about 2 minutes (a drop of
water should sizzle in the pan),
then lightly brush with vegeta-
ble oil or butter.
Place 4 meat balls on the hot
griddle and smash fl at with a
spatula for several seconds to
form 4-inch patties. No worries
if they’re not perfectly round,
but they should be wide and
fl at; you want to sear the bot-
tom of the patty into the heated
cooking surface for around 10
seconds.
Season liberally with salt and
cook patties, without touch-
ing, until the outer edges are
brown, about 2 minutes. Flip
patties, season with more salt
and cook another minute or so,
until burgers are medium-rare.
Remove to an oven-proof plate
and place in oven to keep warm.
Repeat with remaining 4
meat balls, adding a slice of
cheese to each after the burgers
are fl ipped. Cook until cheese
starts to melt and burgers are
medium-rare, about 1 minute.
For All your
Meat processing
needs
Schedule Early
For our Mobile Truck!
Bring in your game scraps for
sausage, burger or jerky!
Baker County
CUSTOM MEATS
2390 11th Street
Baker City OR.
Owners Del & Jana
Woodcock
OUTSTANDING
VISIT BAKER’S MOST
INTERESTING STORE
M ICHAEL
COMPUTER REPAIR
Store is open 24 hours
541-786-8463
Fast and Reliable
7 am to 7 pm Take Out Only
MOBILE COMPUTER SUPPORT
Take out and Catering is Available.
DALE BOGARDUS 541-297-5831
515 Campbell Street Baker City
541-523-4318
M. Curtiss PN-7077A CCB# 183649
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