Jennifer Causey
Hands-On Time
30 Mins
Total Time
30 Mins

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Build burgers on toasted buns with mayonnaise, lettuce, and tomato slices. Serve with carrots.

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