2 smash patties, American cheese, Draft Room sauce, LTO, House Brioche.
The Story
This is the burger that built America - two perfectly smashed patties with crispy edges and juicy centers, melted American cheese, and our signature Draft Room sauce on a buttery brioche bun. It's the kind of honest, no-nonsense burger that makes you remember why you fell in love with burgers in the first place.
Master the art of the smash burger at home with this foolproof technique that creates those coveted crispy edges and juicy centers. The key is high heat, a heavy spatula, and resisting the urge to flip too early.
Ingredients
1/2 lb ground beef (80/20 blend)
2 slices American cheese
1 brioche bun split and toasted
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp yellow mustard
1/2 tsp garlic powder
2 leaves butter lettuce
2 slices ripe tomato
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
1
Make the Draft Room sauce by mixing mayonnaise, ketchup, mustard, and garlic powder in a small bowl. Set aside.
2
Divide ground beef into two 4-ounce portions. Gently form into loose balls without overworking the meat. Season with salt and pepper.
3
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until smoking hot. Add vegetable oil.
4
Place beef balls in the hot pan and immediately smash each one with a heavy spatula, pressing down firmly to create thin patties about 4-5 inches wide. Don't move them for 2-3 minutes.
5
Once the edges are deeply browned and crispy, flip the patties. Immediately top with American cheese slices.
6
Cook for another 1-2 minutes until cheese melts and the bottom develops a crust. Remove from heat.
7
Lightly toast the brioche bun halves in the same pan until golden.
8
Spread Draft Room sauce on both bun halves. Layer bottom bun with lettuce, tomato, both cheese-topped patties, and top bun. Serve immediately.
