Summer Smash-and-Fry Burgers
By Catherine Newman
Thick slabs of iceberg lettuce not only offer a convincing bun-like way to hold a smash-and-fry burger patty with fixings, but they also add a satisfying crunch.
As everyone who is avoiding carbs or gluten already knows, a burger wrapped in a single leaf of lettuce is a fine thing to eat, but it’s not like eating a burger on a bun.
And this isn’t either, really, but oh, it is so much closer! Using thick slabs of iceberg lettuce not only gives you a convincing bun-like way to hold your burger and fixings, but it also adds a satisfying crunch. Plus, you’ll have plenty of lettuce leftover to make a salad.
If you have another way you’re sure is the best way to cook the burgers, go ahead. Otherwise try this fantastic smash-and-fry burger method and see what you think.
Recipe Details: Smash-and-Fry Burgers with Chipotle Mayonnaise
Active Time: 15 minutes
Total Time: 15 minutes
Makes: 4 servings
Total carbohydrates: 3 grams per serving, excluding additional toppings
Ingredients
For the burgers:
- 1 pound ground beef
- Salt
- 2 heads iceberg lettuce
- Chipotle mayonnaise (see below
- Burger fixings such as cheese, pickles, onions, etc. (optional)
For the chipotle mayonnaise:
- 1 (7 oz) can chipotles in adobo (brands to look for include Embasa, San Marcos, Herdes, and La Costena)
- Salt
- Half a lime, juiced
- 1/3 cup mayonnaise
Instructions
- Make the chipotle mayonnaise: To make the chipotle purée, scrape a (7-ounce) can of chipotles in adobo into the blender and puree it until smooth. Whisk 1 teaspoon of the chipotle puree with a pinch of salt, lime juice, and mayonnaise. (Store the remaining chipotle purée in your fridge in an impeccably clean glass jar where it will keep indefinitely − unless it doesn’t, which is what sometimes happens. A thin layer of oil over the top seems to help keep it longer in the fridge.)
- Make the burgers: Begin heating a large cast iron or stainless steel skillet or griddle over medium-high heat.
- While the skillet heats, divide the ground beef into 4 portions, and gently shape each portion into a wide, flattish patty that’s around 4 ½ or 5 inches in diameter. Salt each side of each burger significantly.
- When the skillet is very hot (after around 5 minutes, a flick of water should sizzle and evaporate), add the patties, using the flat bottom of a Pyrex or other heatproof dish to quickly smash each one flat after you put it in the pan.
- Cook the burgers for around 3 minutes, or until the bottom is crusty and dark brown, then flip them and cook another 3 minutes, or until done to your liking. If you’re adding cheese, you can put it on about two minutes before you think the burgers are done.
- Meanwhile, cut 4 half-inch slices from each head of iceberg lettuce: yYou’ll cut the rounded side off of 4 different faces of each lettuce head so you’ll end up with 8 skinny domed slices. These slices don’t need to be perfect. (You’ll have leftover inner lettuce, which you can store in the refrigerator in a plastic bag.)
- Assemble the burgers: Arrange four lettuce “buns” cut-side up, top each with the burger and desired fixings, then add the remaining “buns” cut-side down.
Photo credit: Catherine Newman
