Smash Burgers With Cumin Carrots  

These burgers are packed with flavor, but require minimal fuss. Plus, the cumin-spiked carrots are seriously good—so good that we don’t even miss the fries. If you’ve never made a “smash” burger, the technique is simple: you’ll add the patty to screaming-hot oil, then immediately smash it to create a deliciously crispy crust. Because it’s so tasty, don’t hide the burger under fancy toppings. Instead, simply build it on a hamburger bun with a slice of cheese, mayo, lettuce, and ripe tomato. If you can’t find baby carrots with tops, cut medium carrots in half lengthwise and then cut each half into 3 equal pieces.

smash-burgers-cumin-carrots
Photo by Jennifer Causey
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 541 calories
    • Fat 33 g (10 g saturated fat)
    • Cholesterol 69 mg
    • Sodium 803 mg
    • Protein 16 g
    • Carbohydrate 41 g
    • Sugar 13 g
    • Fiber 4 g
These burgers are packed with flavor, but require minimal fuss. Plus, the cumin-spiked carrots are seriously good—so good that we don’t even miss the fries. If you’ve never made a “smash” burger, the technique is simple: you’ll add the patty to screaming-hot oil, then immediately smash it to create a deliciously crispy crust. Because it’s so tasty, don’t hide the burger under fancy toppings. Instead, simply build it on a hamburger bun with a slice of cheese, mayo, lettuce, and ripe tomato. If you can’t find baby carrots with tops, cut medium carrots in half lengthwise and then cut each half into 3 equal pieces.

Ingredients

  1. Check 12 ounces ground chuck
  2. Check ½ small onion, grated
  3. Check 1 teaspoon kosher salt, divided
  4. Check 1 teaspoon black pepper, divided
  5. Check 3 tablespoons canola oil
  6. Check 1 tablespoon unsalted butter
  7. Check 1 tablespoon honey
  8. Check 1 teaspoon ground cumin
  9. Check 1 pound small carrots, halved lengthwise
  10. Check 2 tablespoons fresh flat-leaf parsley
  11. Check 4 hamburger buns, toasted
  12. Check Mayonnaise, lettuce, and sliced tomatoes, for serving

     

Directions

  1. Place beef, onion, and ¾ teaspoon each salt and pepper in a large bowl and fold gently to combine. Shape
 into 4 ½-inch-thick patties.
  2. Heat oil in a large skillet over high.
 Add patties and, working quickly, flatten to ¼-inch thickness with a wide
 spatula. Cook, flipping once, until
 well charred, about 1 minute per side. Transfer to a plate and cover to keep warm. Reduce heat to medium-high.
  3. Add butter, honey, cumin, and remaining ¼ teaspoon each salt and pepper
 to skillet; cook, stirring, until butter melts. Add carrots and cook in a single layer, undisturbed, until they begin
 to brown, about 4 minutes. Reduce
 heat to medium, cover, and cook until
 carrots are tender, about 5 minutes; transfer to a serving bowl, pour pan drippings over, and top with parsley.
  4. Build burgers on toasted buns with mayonnaise, lettuce, and tomato slices. Serve with carrots.