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These burgers are all about the deeply caramelized crust that forms when you smash balls of ground beef into a searing-hot skillet. Pile the patties high with melty cheese and other tasty toppings, then wash everything down with a cold Anchor steam.
Makes 4 servings
25 minutes active
25 minutes total
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: milk, wheat, eggs.
What You Get
Anchor Steam beer
Ground beef (see note below)
Sliced cheddar cheese
What You'll Need
Salt and freshly ground pepper
Chill the beers. Shred the lettuce into thin strips. Slice the tomatoes. Toast the buns. Remove the ground beef from the packaging and roll into four balls. Heat a large cast-iron or stainless steel skillet over medium-high heat until it just begins to smoke, about 3 minutes. Lightly brush the pan and the back of a metal spatula with vegetable oil.
Working in batches, add the balls of beef to the pan. Use the oiled side of the spatula to firmly press down for 10 seconds and make a thin patty that is slightly larger than the bun. Season with salt and pepper. Cook until a dark crust forms on the bottom, about 2 minutes. Use the spatula to flip the burger, being sure to scrape up any browned bits from the pan. Top each patty with 1 slice of cheese, cover, and continue to cook for 1 to 2 minutes longer until the cheese is melted and the second side is deeply browned. Transfer to a clean plate and tent with foil to keep warm while you cook the rest of the burgers.
To build the burgers, spread both sides of the buns with special sauce. Stack with the patties and lettuce, tomatoes, and pickles. Serve warm, with the frosty beer on the side.