The Art of the smash burger

Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut.

Sometimes the simplest meals are the ones we crave most. For us, it’s the smash burger — a crispy-edged, juicy classic that practically screams summertime. Easy to make, endlessly satisfying and always a crowd-pleaser.

The secret? Start with great ground beef, season generously with salt, freshly cracked black pepper and a dash of Tony Chachere’s Original Creole Seasoning, available at DUGAZON. Cook on a screaming-hot grill or cast-iron skillet with a little butter to create those irresistible caramelized edges.

From there, it’s all about the layers: toasted potato buns, melted American cheese, crisp iceberg lettuce, thinly sliced onion, ripe tomato, crunchy pickles and your favorite condiments. Simple ingredients, done exceptionally well.

Like so many of our favorite meals, the smash burger reminds us that everyday cooking can be something special. Gather family or friends, set the table — even if it’s just on the porch — and enjoy the moment. Good food has a wonderful way of bringing people together.

Ingredients

•1½ pounds ground beef, 80% or 85% lean

•Salted butter, for griddle and buns

•American cheese, such as Kraft Singles

•Kosher salt

•Freshly ground black pepper

•Tony Chachere’s Original Creole Seasoning

•8 potato buns

•1 large tomato, thinly sliced

•1 large yellow or purple onion, thinly sliced

•Sliced pickles

•Iceberg lettuce

•Favorite condiments, such as ketchup, mustard, mayonnaise or other sauces

•Divide the ground beef into eight loosely packed balls, about 3 ounces each.

Equipment

•Cast-iron or flat-top griddle (we like the Lodge brand)

•Burger press

•Sturdy spatula

•Gas grill

Instructions

1. Preheat the grill.

Heat the gas grill on high for 10 to 15 minutes. Place the cast-iron griddle over the burners. You want the surface to reach about 500 to 550 degrees.

2. Toast the buns.

Butter the cut sides of the potato buns. Place them on the hot griddle and toast for 30 to 60 seconds, until golden. Remove and set aside.

3. Smash the burgers.

Place four beef balls on the hot griddle with a little butter. Depending on the size of your griddle, you may need to cook them in batches. Don’t overcrowd the griddle; the burgers need room. Wait about 10 seconds, then firmly smash each ball with a burger press until it is about ¼-inch thick. Immediately season with salt, pepper and Tony Chachere’s.

4. Cook.

Let the burgers cook undisturbed for two to three minutes. You’ll know they’re ready when the edges are deeply browned and crispy.

5. Flip.

Use a sharp metal spatula to scrape underneath each burger and flip. Immediately top each patty with a slice of American cheese. Cook for another 30 to 60 seconds.

6. Serve.

Place the burgers on the toasted potato buns. We prefer one patty per burger, but you can stack two if you like. Add tomato, lettuce, onion, pickles and your favorite condiments.

Eat and enjoy! Repeat with the remaining beef balls.