Recently, I have enjoyed cooking ground beef as “smashburgers” rather than standard burgers on the grill. First, it’s a lot easier than having to go in and out to tend the grill while the burgers are cooking. Secondly and most important, Smashburgers taste great. The juices are seared into the burger, and they cook quickly. I use about a ¼ pound of low-fat ground meat (ground sirloin is ideal) with a sprinkle or two of Montreal Steak Seasoning along with salt and pepper. Smash the burgers to about ½ inch thickness and cook them quickly in a hot iron skillet with a whisper of olive oil and a pat or two of unsalted butter. Flip them when they are brown on one side and then – ta da – serve them on a slice or two of Texas Toast, not traditional buns. Put a slice of provolone cheese on top of the burgers and between the toast and put them back into the hot skillet and cook till the toast browns on both sides, flipping once. Powerful flavors, for sure. I may never cook another hamburger on a grill and with Texas Toast, who needs hamburger buns?
Smashburgers on Texas Toast
1 lb. Ground sirloin
Montreal Steak Seasoning
S & P to taste
1 T olive oil
1 T unsalted butter
8 Pc. Garlic Texas Toast
4 slices provolone cheese
