GREENSBORO, N.C. — You can work up quite the appetite after spending time in the pool. One food writer shares memories of working up an appetite at the pool that only burgers, fries, and a sweet treat could satisfy.
In the July issue of Our State, Chef Lynn Wells shares four recipes that are sure to satisfy: Smash Cheeseburgers, Peppered Crinkle-Cut Fries, Cherry Pineapple Slushies, and Peanut Butter Ice Cream Cups.
You can find the recipe for Smash Cheeseburgers here.
Smash Cheeseburgers
Yield: 4 burgers.
1½ pounds ground chuck
½ teaspoon seasoning salt
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
1 tablespoon vegetable oil
4 slices American cheese
4 hamburger buns, buttered and lightly toasted
4 to 8 dill pickle slices
Special Sauce:
2 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon yellow mustard
2 teaspoons dried minced onions
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon granulated sugar
Combine beef, seasoning salt, Worcestershire, and pepper in a large bowl. Using your hands, mix ingredients until well combined. Form the mixture into 4 large meatballs (6 ounces each).
Heat a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add oil to the hot pan, making sure it is evenly distributed. When the skillet has just begun to smoke, add meatballs and firmly smash them flat, about ¼-inch thick, with a heavy metal spatula. Let cook for about 2 minutes, until a crust forms on the bottom.
Flip patties and top with cheese; cook for another 2 minutes for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers (internal temperature should reach 160°).
Place patties on toasted buns and serve with special sauce and pickle slices.
For the sauce: Place all ingredients into a mixing bowl and whisk until well incorporated. Refrigerate until ready to serve.