Smash Burger
Courtesy of Goldburger
I first tried Goldburger about a year ago, right when the world started to lose its marbles. I went with a friend who knows how I feel about burgers (and also that I was losing my mind without outdoor dining) and was set on introducing me to what he knew would be my new favorite thing in Los Angeles.
I ordered their classic burger with all the works because that's how I was taught by my foodie mother to try something for the first time, exactly as the establishment intends. My first Goldburger was gone in a matter of minutes and definitely did not last the car ride home. Even though I am not a fan of sauce on my burgers--besides ketchup, burgers need ketchup--the garlic mustard aioli perfectly complemented the burger's crispy edges and crunchy pickles.
The next day I went back for another, and that weekend another, then boom, I was addicted. I had never had a smash burger prior to trying Goldburger, but had decided it was now my favorite food in the world (I am a fan of extreme titles).
So when it came time to come up with a recipe for a smash burger you can make at home, I thought who better to tap in with than the owner of Goldburger, Allen Yelent. After receiving the title of Burger of The Year from Food and Wine, Allen deemed their classic burger "The Goldburger." He describes the original menu item as being "simply dressed with fresh dill pickles, grilled onions, and a garlic-mustard aioli we make in-house, in between a butter-toasted, locally made plush white bun." The plush bun he speaks of is sourced from the local woman-owned bakery, Galasso's.
Goldburger aims to evoke the best things about Los Angeles, which Allen tells us to him means "Simple, classic, recognizable, comfortable, but at the same time really good, memorable, exciting, and high quality." I’m here to confirm that Goldburger by far serves all of those amazing adjectives in between a soft bun five days a week.
You can catch Goldburger Wednesday through Sunday, 12-8 pm in Highland Park. If you're not in L.A. (or it's a Monday or Tuesday) and you're in need of a smash burger, Yelent has given us the simple recipe to nail making it at home. Check it out below, and make sure you have all of the essential tools you need to make a perfect burger.
How to Make It
1
Heat up a dry cast iron or steel griddle to about 450 degrees.
2
Roll two 3-ounce balls of meat, forming the ball not too loose and not too tight—using gloves helps here to not transfer the warmth of your hands to the meat.
3
Cut off the root and stem of the onion and peel. Using a mandolin carefully slice onion extremely thin, almost translucent. These cook on the patties so we need them to cook fast.
4
When griddle is hot, wipe down with a cloth to ensure it’s bone dry.
5
Butter buns crown and heel, toast on hot griddle. Add mayo, mustard, and pickles to bottom bun.
6
Place two balls of meat down with about 4-5 inches of space between them. Salt generously.
7
Using the tenderizer press down, but not all the way flat, hold for 3-5 seconds to ensure good, even contact, then spread the edge of the patty, tampering down. This will get you a nice juicy middle as well as lacy edges. Cover with shaved onions, as much or as little as you like. Cook for about 90 seconds and you’ll start to see liquid forming and the color becoming a richer pink. Using the scraper (or turn spatula upside down), carefully scrape the patty to separate from the griddle, making sure you don’t leave any sear on the griddle. Flip, ensuring onions stay under the patty, and immediately add cheese. Once the cheese is partially melted— about 30-45 seconds— stack patties and add to bun.
The 4 Essential Burger Tools
Make better burgers by adding these four tools to your arsenal.
Ingredients
6 oz 80/20 grass-fed ground beef
2 slices American cheese
1 yellow onion
fresh dill pickles
mayonnaise
country dijon mustard
1 squishy white bun
1 tbsp butter
Directions
1
Heat up a dry cast iron or steel griddle to about 450 degrees.
2
Roll two 3-ounce balls of meat, forming the ball not too loose and not too tight—using gloves helps here to not transfer the warmth of your hands to the meat.
3
Cut off the root and stem of the onion and peel. Using a mandolin carefully slice onion extremely thin, almost translucent. These cook on the patties so we need them to cook fast.
4
When griddle is hot, wipe down with a cloth to ensure it’s bone dry.
5
Butter buns crown and heel, toast on hot griddle. Add mayo, mustard, and pickles to bottom bun.
6
Place two balls of meat down with about 4-5 inches of space between them. Salt generously.
7
Using the tenderizer press down, but not all the way flat, hold for 3-5 seconds to ensure good, even contact, then spread the edge of the patty, tampering down. This will get you a nice juicy middle as well as lacy edges. Cover with shaved onions, as much or as little as you like. Cook for about 90 seconds and you’ll start to see liquid forming and the color becoming a richer pink. Using the scraper (or turn spatula upside down), carefully scrape the patty to separate from the griddle, making sure you don’t leave any sear on the griddle. Flip, ensuring onions stay under the patty, and immediately add cheese. Once the cheese is partially melted— about 30-45 seconds— stack patties and add to bun.
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