Chef notes
We love taking something familiar and flipping it on its head. This time it’s bratwurst — turned into a juicy, crispy-edged smash burger. Piled with melty Swiss, sweet beer onions and spicy mustard, this thing eats like a backyard Oktoberfest on a bun.
Technique tip: Use a square of parchment between the meat and your burger press to keep it from sticking and to get a clean smash.
Swap option: If you’re feeling crazy, go for a pretzel bun.
Special equipment: A cast-iron griddle or flat top grill and a burger press.
“TODAY Loves Food: Recipes from America’s Favorite Kitchen” is now available.
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Hamburgers
