Good Eggs Meal Kits
Smashed Cheeseburgers & Beers
Product Details
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
Little gems
Tomatoes
Buns
Ground beef (see note below)
Sliced cheddar cheese
Special sauce
Bread-and-butter pickles
What You'll Need
Vegetable oil
Salt and freshly ground pepper
Step 1
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.
Step 2
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.
Step 3
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.
