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Thin Burger

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Recipe photo courtesy of Sang An

Straight out of central casting: a savory, slender patty on a deliciously squishy bun.

Source: Martha Stewart Living, August 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.

Patty
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.

Cheese
This guilty-pleasure burger begs for gooey, melty American cheese.

Bun
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.

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Reviews

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How would you rate this recipe?
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  • sazerac
    6 AUG, 2014
    Simple and delicious. I love a good burger, especially a thin one. This recipe makes a perfect fast-food style burger. No need to go out for one!
    Reply

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