Slinger Smashburgers

• 30 min
• 6 SERVINGS
• 560 Cal
• 40 g Protein

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
• 2 cups Beef Coney Sauce, warmed
• 6 eggs, fried

Cooking:

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.
2. Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy.
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.
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.
4. Top each patty with 2 tablespoons cheese.
5. Evenly place patty on each bun; top with 1/3 cup coney sauce, fried egg and top halves of buns.