Dinner Summer

Hub Smash Burgers

Crispy-edged griddle burgers built entirely from the Hub. Grass fed beef, a real bakery bun, and whatever the tomato table looked like this week.

Ingredients

Tap to check items off as you go.

1
Divide the beef into 8 loose balls, about 4 ounces each. Do not pack them tight. Season the outside with salt.
2
Get a cast iron skillet or griddle ripping hot. Butter the cut sides of the rolls and toast them face down until golden.
3
Working in batches, drop the beef balls onto the hot surface and smash flat with a sturdy spatula. Cook 2 minutes until the edges crisp.
4
Flip and cook 1 minute more. Stack two patties per roll.
5
Top with sliced onion and halved cherry tomatoes. Serve hot.

Cook it with local ingredients.

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