Slinger Smashburgers
A regional St. Louis classic reimagined into a delicious burger. Inspired by the original slinger which consists of ground beef, hashbrowns, chili, cheese and onion.
Cook Time: 30 Minutes
Servings: 6
Ingredients: 8
Ingredients
Preparation
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Step 1
Heat griddle flat top or large cast-iron skillet over medium heat until hot. Combine Ground Beef, potato and onion in small bowl. Divide evenly into 6 portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
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Step 2
Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy.
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Step 3
Turn balls, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef.
Cooking Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. -
Step 4
Top each patty with 2 tablespoons cheese.
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Step 5
Evenly place patty on each bun; top with 1/3 cup coney sauce, fried egg and top halves of buns.
Nutrition Information
560 Calories
10g SAT FAT
40g PROTEIN
5.9 mg IRON
6.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 burger: 560 Calories; 243 Calories from fat; 27g Total Fat (10 g Saturated Fat; 0.6 g Trans Fat; 2.9 g Polyunsaturated Fat; 9.4 g Monounsaturated Fat;) 265 mg Cholesterol; 970 mg Sodium; 38 g Total Carbohydrate; 2.6 g Dietary Fiber; 6.7 g Total Sugars; 40 g Protein; 3.1 g Added Sugars; 301.2 mg Calcium; 5.9 mg Iron; 709 mg Potassium; 44.8 mcg Vitamin D; 0.6 mg Riboflavin; 10.8 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 360 mg Phosphorus; 6.3 mg Zinc; 52.3 mcg Selenium; 227.2 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in many varieties, but most often seen in white, yellow and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Yukon Gold Potatoes: These potatoes are known for their golden skin, tender flesh and creamy texture. It’s are a great kitchen staple known for its versatility and can be boiled, mashed or cut into pieces and added to stews or roasts.
- Egg: This well-known ingredient is high in protein, vitamins and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
- Coney Sauce: A thin, savory, chili-based sauce with ground beef and warm spices. It doesn’t include beans and is used as a topping on fries, hotdogs or burgers.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What type of ground beef is best for burgers?
It’s all about preference and what you have on hand. We recommend 80/20 ground beef ; it provides a great texture and rich flavor.
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What type of onion should be used in this recipe?
Any sweet onion, like Vidalia, Walla Walla or Maui are ideal.
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Why are the beef patties smashed on the griddle?
The technique of smashing ground beef, over a hot griddle, creates a thin patty and a crispy, caramelized crust and texture that pairs well with the other toppings.
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Do I need a burger press to smash the patty?
No need to buy any special gadgets. If you don’t have a burger press, a sturdy spatula and parchment paper works in a pinch. Be sure to press firmly and evenly to flatten patties over the onions.
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