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.
Link Copied!
Prep Time: 10 min
Cook Time: 15 min
Total Time: 30 min
Ingredients:
- 1 pound Ground Beef (80% lean or leaner)
- 6 potato sandwich buns, toasted
- 3 medium Yukon Gold potatoes (about 3/4 cup), shredded, drained well
- 1/2 cup thinly sliced onion
- Salt and pepper, to taste
- 1 cup shredded Italian cheese blend
- 6 eggs, fried
Cooking:
- 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.
- Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy.
- 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.
- Top each patty with 2 tablespoons cheese.
- Evenly place patty on each bun; top with 1/3 cup coney sauce, fried egg and top halves of buns.
Cook's 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.
