This burger recipe pairs the classic fixings of a Philly cheesesteak (onions, peppers, mushrooms, and provolone cheese) with two thin smashburger patties for a double layer of flavor.
½sweet onionsliced thin
1green bell peppersliced thin
1lb.80% lean/20% fat ground beef
Heat a griddle or cast iron pan over medium-high heat. Add the oil, onions, peppers, mushrooms. and a pinch of salt and saute until soft and starting to brown, 10-15 minutes. Remove and set aside.
Butter the burger buns and place them on your cooking surface for a few minutes to toast, then transfer to a plate and slather in mayo.
Form the ground beef into 4, 4oz balls. Increase the heat to high. Place the balls on the griddle and using a sturdy spatula, smash the balls down onto the surface to make the patties as thin as possible. Cook for about 1 minute, until the meat begins to release from the pan and the bottom is well browned. Flip the patties, place provolone on top of two of the patties and then stack the remaining patties on top of the cheese.
Remove from the heat and place on the buns. Top with the onions, peppers & mushrooms. Enjoy!
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