Everything Pork Smash Burgers With toasty hoop cheese
When the burger craving comes upon us, nothing else will do. Smash burgers: those delectable little patties with a bit of crunch — the kind we seek out at our favorite hole-in-the-wall burger joints. We used NC ground pork for these, topped with hoop cheese.
Ingredients
- 2 pounds ground pork (at least 80/20 fat)
- 2 tablespoons ‘everything bagel’ seasoning
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ¾ cup vegetable oil in bowl
- Buns (potato or brioche)
- 1 stick melted butter
- 1 pound wedge of hoop cheese
Directions
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Place griddle or large cast iron skillet on grate. Preheat grill to highest heat.
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Combine pork and seasonings and mix as little as possible. (The more you handle, the tougher the meat will cook.)
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Divide into 12 balls. Roll in bowl of oil and place onto hot griddle. Do not move for at least 1 minute. Flip, then using the bottom of a mason jar, “smash” the burger to make it thin. Cook about 2 minutes, turn and cook the other side about the same. Stack in pan to the side to keep warm.
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For the buns, brush the insides with melted butter. Grill the buttered sides while the burgers cook. Place burgers onto “ungrilled” outsides of buns (buttered side out).
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Put mounds of hoop cheese into hot skillet. As it melts, scoop a portion with spatula onto each burger and eat as is or add toppings.
4 things scrumptious smash burgers need...
- Heavy cooking surface with very high heat
- Minimum 20 percent fat-to-lean content for the meat
- 3- to 4-ounce burger size to keep thin and crispy
- Ooey-gooey cheese! Cheddar is a good sub for hoop cheese.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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