08/05/2026
Mexican-Inspired Smash Burger
Ingredients
1 cup loosely packed fresh cilantro
1 tablespoon lime juice, from one lime
1 teaspoon veggie oil,
8 ounces ground beef, divided into 4 balls
Salt and freshly ground black pepper
1/4 teaspoon ground cumin, divided
1/4 teaspoon dried Mexican oregano, divided
1/4 small white onion, very thinly sliced or finely shaved on a mandoline
2 serranos, very thinly sliced or finely shaved on a mandoline
2 slices Monterey Jack cheese,
2 brioche buns,
Directions
In a small bowl, combine cilantro with lime juice. Set aside.
Add 1/2 teaspoon oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and spread over entire surface with a paper towel. Set skillet over medium heat and allow to preheat for 5 minutes. Increase heat to high and heat until skillet is smoking, about 1 minute. Place two beef balls in pan and smash down with a stiff metal spatula. Smashed patties should be slightly wider than burger bun. Season with salt, pepper, 1/8 teaspoon ground cumin, and 1/8 teaspoon oregano. Immediately add all of chile slices, followed by all of the onion slices, dividing them evenly between both patties. Use a spatula to press topping firmly into meat.
Cook until bottom of patties turn brown and crispy, about 1 minute. Using the back side of a stiff metal spatula, scrape patties from pan, making sure to get all of the browned bits then working with 1 patty at a time, slide spatula under patty, and secure toppings with a second spatula, and flip. Repeat with second patty.
Cook until chiles and onions soften and burgers are cooked through, about 30 seconds.
Divide dressed cilantro leaves onto the base of both buns. Transfer 1 cooked patty with onions and chiles to cilantro leaves on each bun base.
Wipe skillet clean with paper towels and set skillet over high heat, add remaining 1/2 teaspoon oil, and heat until just smoking. Place remaining 2 beef balls in skillet and smash down with a stiff metal spatula. Smashed patties should be slightly wider than burger bun. Season with salt, pepper, remaining 1/8 teaspoon ground cumin and remaining 1/8 teaspoon oregano.
Cook until bottom of patties turns brown and crispy, about 1 minute. Using the back side of a stiff metal spatula, scrape patties from pan, making sure to get all of the browned bits. Flip patties and top each patty with 1 slice of cheese. Cook until bottoms are browned and cheese is melted, about 30 seconds. Transfer to top of other cooked patties. Close each assembled burger with bun top and serve.
Serves 2
Time: 20 minutes
1 1/2 protein, 2 starch, 1 dairy, 2 fat
