NFA Burger’s Game Day Double Stack Smashburger Recipe

The College Football Championship is coming up on Jan. 20 at Mercedes-Benz Stadium in Atlanta. Whether you’re supporting Notre Dame or Ohio State, this popular smashburger from NFA Burger is something all fans can agree on.

NFA Burger, owned by Billy Kramer, operates out of a Chevron gas station in Dunwoody, but don’t let the lack of frills fool you. This smashburger recipe is easy enough to make at home and leaves things open to interpretation when it comes to toppings and seasonings. Choose what makes you happy!

Keep scrolling for the recipe for NFA Burger’s Game Day Double Stack Smashburger.

NFA Burger’s Game Day Double Stack Smashburger Recipe (Makes four burgers):

Ingredients:

• 1.5 lbs of ground beef with as high a lean/fat ratio as possible (73/27 or 75/25 is ideal).
• Seasoning of choice: The key to seasoning is finding spices that you prefer – it sounds simple, but oftentimes, people make seasoning based on what an “expert” tells them is better. Use salt, pepper, and whatever seasonings you love, like paprika, onion powder, garlic powder, etc.
• Condiments of choice: Billy Kramer prefers complementary condiments. Tomato and lettuce add a ton of liquid to the burger which can break the bun down and take away from the flavor whereas mustard, pickles and cheese can balance out your spice blend.
• Cheese of choice (optional): Kramer uses American cheese
• Sauce: Kramer says: “creating a sauce is easy; mix mustard, ketchup, mayo, pickle juice and some spices…change the percentages based on your desired flavor profile. Remember, everything on a burger should work together, not independently of each other.”
• 4 hamburger buns: Kramer says: “buns may be simple, but the wrong bun can ruin a burger. I prefer a squishy potato bun. Keep in mind that you don’t want to have a disproportionate bun to meat ratio or a bun that breaks apart. If you’re talking about the bun at the end of the meal, then you messed up.”
• Kramer’s preferred bun: Martin’s potato roll. If you want to get fancy, a brioche will do.

Directions:

1. Heat your grill, flattop, or cast iron skillet. To get the Maillard reaction, the grill needs to be above 350 degrees. Kramer prefers 400 degrees because the temp on the grill drops when you place cold meat on the grill. 
2. If using a cast iron skillet, turn burner to medium-high heat. If using a skillet or a surface that doesn’t have a controlled temperature, take a few drops of water and sprinkle on the grill. If the water beads up and “dances”, it’s ready to cook. If the waters steams away, the temperature isn’t right.
3. Portion ground beef into 8 balls/patties/ pucks. The key is to avoid overworking the meat. Grab a handful or use an ice scream scooper, portion it out and pat softly into a ball (not tight).
4. To smash, place patties on a heated up and greased grill, flattop, or cast iron skillet and within 30 seconds, smash each one with a heavy, durable spatula to flatten. After about 10-20 seconds, remove the press in one swift motion. ONLY smash once.
5. Season the patties after the first smash. AVOID seasoning prior as it will create a salt bomb and alter the texture of the meat as well. 
6. Once you smash the burgers, run the flat side of the spatula around the edges of the patties. This will give you the “meat lace” you so desire.
7. If the grill, flattop, or cast iron skillet is temped properly, your burgers should be ready to flip within 30-45 seconds.
8. Once you flip, DO NOT PRESS DOWN on the patty. If using, place cheese on the patty and then cover to get a proper cheese melt.
9. Finish cooking for two minutes or until meat is done.
10. Assemble on buns (two patties per bun) with desired toppings and serve!

Billy Kramer’s Tips:

• 75/25 beef/fat ratio
• Don’t overwork the meat.
• Season generously. Most people make the mistake of under-seasoning
• If smashing, smash the patties within 10-20 seconds of placing on the grill to keep the fat from rendering too fast. Don’t place a ball / puck on the grill unless you can smash within 10-20 seconds. The longer the meat is on the grill, the quicker the fat renders and you don’t want to lose too much fat. Fat = flavor.
• If smashing, smash once. Don’t press down a second time.  Smash once and leave it alone until you are ready to flip. NEVER press down once the burger is smashed. You’re not cooking it faster, you’re pushing all the fat out.
• You need a flat surface to smash a burger, like a flattop or cast iron skillet. The key is temperature control.