Smashburgers

We live one mile from Carl’s Drive-In, which is one of the Top 10 best burger joints in America. Don’t take my word for it, just google it. Carl’s is located on Hisoric Route 66 and has one large griddle, a deep fryer, about 16 barstools, an usually three not-so-nice attendants flipping the patties. They make drive-in style hamburgers that are smashed super thin on a stainless-steel griddle and serve with minimal toppings. You can eat a double Carl’s burger with one hand in about five bites while pulling out of their Indy parking lot, which is the way burgers should be in my opinion.

Dave

See also: Dave’s Food Phases

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• Ground beef (16% or 20% fat)
• Salt and pepper
• Sturdy flipper
• 6-inch stainless-steel paint scraper – clean

Toppings:

• American cheese
• Pickles
• Onions (raw or grilled)
• Lettuce
• Tomato
• Ketchup
• Mustard
• Don’t mess around with anything else

• Buns (potato buns are best) – may be smeared with a little mayo or butter for toasting on the griddle (recommended)

Season beef with salt and pepper (1 teaspoon salt per pound of beef) and form into 5-ounce loose but formed balls. Heat coast iron or stainless steel griddle until very hot.

Prepare buns by spreading with a thin layer of mayo/butter and grill them for 3-4 minutes until warm and crisp.

Place burgers on the griddle for 1 minute, then smash into thin patties by placing the back of the flipper on each ball and pressing down on the middle of it with the edge of the paint scraper with the other hand. Patties should be less than 1/2″ thick and tapered at the edges.

After 2-3 minutes, use the paint scraper to dislodge patties from the griddle and flip then. Cook for 2 minutes. Top with American cheese and cook for another 30 seconds to melt. Transfer to toasted bun and add toppings.

NOTE: If preparing multiple batches, the griddle must be thoroughly scraped clean of all grease and residue with the paint scraper between batches. This is very important.