Playlist: Essential Dance-Punk — Because the weekend is here, and it’s time for being a glutton and dancing it off with the likes of Franz Ferdinand, New Order, and Peaches. It took five songs to make my lunch, but only one to devour it.
Music on Shuffle. Watch on Dance. Off the bat, Gossip’s “Standing In the Way of Control” had me pumped, doing maniacal running in place at every chorus. For some reason, “Dude You Feel Electrical” by Shout Out Out Out Out brought out out out out my 80’s moves (yes, the Carlton) and a lot of air-keyboarding squats. LCD Soundsystem’s “Daft Punk is Playing at My House” got my heart rate to 145 as I danced all over the house letting my burger cool (optional).
As far as chains go, Smashburger is my favorite, so I was excited when Bon Appétit shared The BA Smash Burger recipe. I have slightly tweaked their recipe below, but I highly suggest reading their elaborations in How to Make a Smash Burger at Home. And could just throw a slice of cheese on there like they do, but I wanted something richer, so I made a cheese sauce. Recipes and instructions are separate, so that you can make your own cheesy decisions.
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Ingredients – makes 4 servings
An important note on your ground beef: Choose 80/20, and DO NOT buy (or form) patties.
- 1 lb ground beef (20% fat)
- Kosher salt, fresh ground black pepper
- Olive oil and clarified butter (for pan)
- Toppings of choice
- Iceberg lettuce for “bun” [or Oopsie Bread (recipe later), or a regular bun if you’re not dieting]
Heat skillet on medium-high; drizzle in some olive oil and clarified butter; Divide ground beef into 4 equal portions (do not form patties); Season beef generously with salt and pepper on both sides.
Place beef portions in skillet and SMASH as flat as possible with a spatula (“craggy edges are your friend”); Cook for about 2 minutes (for Medium, longer for Well-done); Flip patties, add cheese*, and cook 2 more minutes for Medium, longer for Well-done.
Video clip: smash that burger, tssss
Ingredients – makes 4 servings
Note: Use a double-boiler, or just a metal bowl on top of a saucepan of barely simmering water
- 1 stick unsalted butter
- 2 tbsp heavy cream
- 1 – 1.25 c shredded cheese of your choice
- Melt butter in bowl; Whisk in heavy cream.
- Whisk in small amounts of cheese (a couple of tablespoons) at a time, until all of the butter is fully incorporated and the sauce is thick. Serve immediately.
*If you’re using a cheese sauce, you can add it when you’re dressing the burger on your plate. If you’re using cold cheese, however, this is definitely the time to add it.
I told my partner, “I’ve never made a cheese sauce before, so ‘whisk’ me luck.” How’s that for cheesy?
I don’t have any complaints with my sauce, but it’s not The Stand status, and I’d appreciate suggestions.
This would have taken less than 10 minutes start-to-finish if I hadn’t been so into the music. That’s okay — we’re here to cook and we’re here to dance!
What’s that I’m using in my video clip? My new Scanpan 60th Anniversary Fry Pan, of which I am quite fond. And, I will be purchasing a proper spatula for burgers, because this slatted one wasn’t exactly my friend.
I used mayo, ketchup, spicy brown deli mustard, sauerkraut, heirloom tomato, and sautéed onion as my toppings. I may or may not make myself a second burger for dinner.