Let’s Get Wild Again

Don’t you just love that photo? It’s an Emus just wandering about at the Hilo Zoo. Emus are some of my favorite birds because they have a lot of dim-witted personality.

Originally these burgers were slated for a share on the Nativity of John the Baptist. After careful thought, that seemed almost rude or flippant. They are much more suited for a Wildcard Wednesday, don’t you think?

In the world of fast food burgers, Smashburgers are somewhat of a new comer. The idea of ground beef on a bun found a wide audience among Americans attending the World’s Fair in Saint Louis in 1904. When it came to new foods, hamburgers had some steep competition at the fair. Also introduced that year were waffle ice cream cones, cotton candy, peanut butter and iced teas.

Then in 1906 a tell all novel; The Jungle, turned the hamburger world – and the entire meat packing industry on its head. Tales of filth and unsavory practices made people think twice about their food supply, especially when it came to ground meats.

Oh but thanks to a couple of fellow from Kansas burgers became a thing again. Edgar “Billy” Ingram and Walter Anderson opened their first White Castle Restaurant. To change the minds of consumers, White Castles were gleaming clean inside and out. Billy Ingram even commissioned a medical school study depicting the health benefits of eating hamburgers.

From White Castle, the love of burgers grew. McDonald and In-N-Out Burger both opened in 1948. Burger King came on the scene in 1954, and Wendy’s in 1969. I grew up eating burgers, although rarely from a fast food chain. Home cooked burgers are nothing like the true Smashburger. A Smashburger is exactly as the name implies – it’s smashed. You start with a very light-weight ball of ground beef, barely over 2 ounces, and rather than form a thin patty, the ball is smashed on the grill. Flattened while it sizzles. Now if you were just to put a single patty on a bun, the bread to meat ratio would be way, way off. Which is why we’ll double-stack our Smashburgers. Are you ready for a burger grilling sensation?

Classic Griddle Smash Burgers
3 Lettuce Leaves
1 Beefsteak Tomato
6 Hamburger Dill Pickle Chips
3 Hamburger Buns
1-1/2 tablespoons Butter
6 Parchment Paper Squares
Salt to taste
Black Pepper to taste
Hamburger Seasoning to taste
3 slices American Cheese
Ketchup, Mustard or Mayo as desired

Break off lettuce leaves. Slice tomatoes and drain pickle chips until ready to use.

Heat a large griddle to its highest setting for about 6 minutes. The griddle needs to be smoking hot.

Spread butter on the inside of the buns, toast on the griddle until lightly browned, about 30 seconds. Wrap buns in foil and place in a warm oven.

Form meat into six loosely-packed balls, about 2.5 ounces each. DO NOT pack the meat tightly as this will prevent burgers from smashing properly. Spray 2 spatulas with cooking spray. Place each ball on the hot griddle, immediately smash down with the spatulas criss-cross to a thickness of about a quarter-inch. Season with salt, pepper and hamburger seasoning.

Grill for about 90-seconds or so, until the edges are browned and a nice crust has formed. Gently lift and flip the burgers. Top three of the patties with cheese. Grill an additional minute. Transfer to a rimmed baking sheet, hold in a warm oven while the buns are made ready.

Open the buns, spread desired condiments on the top and bottom bun. Stack lettuce, then tomato on the bottom bun. Retrieve burgers from the oven. Place plain burger over the tomato, the cheese burger, followed by the pickles. Close with the top bun, serve with fries and enjoy. Be sure to have plenty of napkins as these flattened burgers are still incredibly moist and juicy.

Serve with fries and enjoy!

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Give me discernment, that I may observe Your law
and keep it with all my heart.
Teach me the way of Your decrees, O Lord.