Ribeye Smashburger

Ribeye Smashburger Dish Guide

Five in 25

Five Ingredients

Yellow mustard

1 lb ribeye steak

Pickle chips

Hamburger Buns

American Cheese (or cheese of choice)

From the Pantry

1 T olive oil

Using a sharp knife, slice the ribeye into thin strips, cut these into small mince and then run your knife through the meat thoroughly until it is coarsely ground, about 3-4 minutes.  Alternatively, you can use a food processor or meat grinder.

Form the minced ribeye into 3-4 oz balls.

Heat a skillet over medium high heat.  Add a tablespoon of olive oil to coat the pan.  Place 2 of your ribeye balls into the pan and use a large, firm spatula to press them into a thin patty.  Season with salt and pepper and let cook for 2-3 minutes or until juices start to bubble through the top of the patties and the bottoms are nicely browned.  With a quick scraping motion, release the patty from the pan and flip.  Add cheese and cook for 1-2 minutes until cheese is melted.  Since we minced the meat ourselves if the patties are still medium or medium rare inside it is just fine but cook to your liking.

Toast the bun for a few minutes in a hot oven or toasted oven.  Add the mustard and pickles to the bun.  Add one or two patties and any additional desired condiments.