Double Smash Burgers With Cheddar And Tater Tots

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Beef · high-protein

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Ingredients

• 1 lb lean ground beef
• 4 large, split hamburger buns
• 2 slices American cheese
• 7 oz frozen tater tots
• 1/2 tbsp vegetable oil
• 1/2 tbsp butter
• 1 1/2 tbsp mayonnaise
• 1 1/4 tbsp ketchup
• 1/4 cup dill pickle chips
• 1, sliced paper thin yellow onion
• 2 leaves iceberg lettuce
• 1, sliced tomato
• to taste kosher salt and coarse black pepper

Method (tap to check — screen stays awake)

1. Skip the oven - it will not preheat in time. Put the tots in a wide skillet with the oil over medium-high, cover for 5 minutes, then uncover and shake every minute for 4 minutes more until they are crisp and blistered. Tip them onto a plate and keep the pan.
2. Divide the beef into eight loose balls without compacting them, and stir the mayonnaise, ketchup and a spoonful of chopped pickle into a sauce.
3. Get a cast-iron skillet screaming hot over high heat. Lay in two balls, smash each flat with a stiff spatula for a full 10 seconds, and season. Cook 2 minutes until the edges are lacy and dark brown, then scrape up and flip.
4. Lay cheese on each patty, cook 45 seconds more, and stack two patties per bun. Repeat with the rest, buttering and toasting the buns in the same pan.
5. Build with sauce, onion, lettuce and tomato, and get the tots on the plate while they are still crackling.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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