Regal Beagle Online

• 4 hamburger buns, split and buttered or spread with mayo
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices American cheese

Topping options:

• Shredded or leaf iceberg lettuce
• Thinly sliced onion
• Sliced tomato
• Pickles
• Mustard
• Mayonnaise
• Burger sauce

Heat a large cast iron skillet over medium heat. Working in batches as needed, place four split buttered hamburger buns cut-side down in the skillet and toast until golden-brown, 1 to 2 minutes. Transfer to plates or a serving platter cut-side up.

Divide 1 pound lean ground beef into four portions (4 ounces each). Gently roll each one into a ball. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat the same skillet over high heat until it feels very hot when your hand hovers over it (don’t get too close!). Place two meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges, 2 to 3 minutes.

Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with one slice of American cheese. Cook until the second side is browned and the cheese is melted, 1 to 2 minutes. Transfer to the two bottom bun halves. Repeat cooking the remaining two meat balls. Top the burgers with the desired toppings, close each one with a top bun, and serve immediately.

Key Ingredients in Smash Burgers

• Ground beef: Lean ground beef is ideal here because the beef will shrink up less during the short cooking time (don’t worry, it’s still juicy!).
• American cheese: Go for deli-sliced American cheese that will melt over the patties like a creamy dream. It’s so much better than the individually wrapped singles!
• Hamburger bun: As far as I’m concerned, it’s gotta be a Martin’s potato bun—but any squishy hamburger bun will do. Avoid heavier rolls like brioche or pretzel buns because they’re too bready for such a thin griddled patty.
• Toppings: Keep it simple with a little burger sauce and some pickle chips, or add lettuce, tomato, and onion to complete your smash burger.

Helpful Swaps and Add-ins

• Onions: Before you flip the burger patties, top the uncooked side with extremely thinly sliced onions and press them into the surface. When you flip the burger, you’ll end up with delicious griddled onions stuck to the patty.
• Thinner patties: Rather than 4, divide the ground beef into 8 balls and press into ultra-thin patties that will cook for 1 minute per side. Top half of the patties with cheese and stack 2 on each bun. There will be more crispy bits, but it’s a little more work and the patties are more delicate to work with.
• Cheese: You can omit the cheese or swap in another type depending on your preference—cheddar, Gouda, Muenster, and Swiss all work well.

More Toppings for Smash Burgers

• Caramelized onions
• Sauteed mushrooms
• Crispy bacon
• Sliced avocado
• Pickled, raw, or candied jalapenos
• Fried eggs
• Other sauces like ketchup, barbecue sauce, burger sauce, or Big Mac sauce

Helpful Tips

Spatula variation: If you don’t have a spatula without slots, you can tightly wrap a slotted spatula with aluminum foil, or place a 4-inch square of parchment paper over the meat ball before pressing down. Griddle method: You can use a cast iron griddle instead of a skillet to cook all four burgers at one time.

Make-ahead and Storage Tips

You can prepare any desired toppings up to a day in advance and refrigerate in separate airtight containers. Leftover patties can be refrigerated separately from the buns and toppings in an airtight container for up to three days.

Thank you for your service and for any of your family members that will be remembered on Monday, May 25th.

After the party…

Serves 4 to 6 Prep Time: 20 minutes Total Time: 20 minutes

• 3 large avocados, halved and pitted
• 1 1/2 tablespoons lime juice, from 1 lime, plus more to taste
• Heaping 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 scallions, white and light green parts only, very thinly sliced
• 1/4 teaspoon minced garlic, from 1 clove (optional)
• 1 jalapeño pepper, seeded and minced (about 2 1/2 tablespoons; see note)
• 1 small tomato, seeded and diced
• 3 tablespoons fresh chopped cilantro

Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).

We’re looking forward to celebrating Regal’s 50th Anniversary with all of you tomorrow! A few quick reminders for the event:

• Dealership operations will close at 5:00 PM for the celebration
• Event begins at 6:30 PM
• Location: Haus 820
• Complimentary valet parking will be available for all guests
• If you prefer to self-park, please see the attached parking map for nearby lots
• Please arrive ready to celebrate, this event is all about recognizing and thanking our amazing team for helping make 50 years possible!

We appreciate each and every one of you and can’t wait to celebrate together!

What do you think about?

The thoughts that fill your mind are crucial because what you cling to influences your worldview.

If you choose to dwell on God’s promises, you start to recognize God’s blessings during uncertain times. Trusting that God will redeem your present pain equips you to walk forward in faith and keep on fighting.

Isaiah 12:2 reminds us that we belong to a God who is faithful to keep His promises. This God rescues us and fights for us. So when we belong to God, we have nothing to fear—all we need to do is cling to Him and wait on Him to act.

So as you walk forward today, reflect on some of God’s promises, and let them transform the way you think:

God will sustain you. (Psalm 55:22)

God’s peace will guard your heart. (Philippians 4:7)

God delights over you with singing. (Zephaniah 3:17)

God will instruct you and teach you in the way you should go. (Psalm 32:8)

God is your refuge and strength, your help in times of need. (Psalm 46:1)

In all things, you are more than a conqueror because God loves you. (Romans 8:37)

God will never leave you or forsake you. (Deuteronomy 31:6)

God’s perfect love casts out all your fear. (1 John 4:18)

Nothing can separate you from God’s love. (Romans 8:38-39)

God’s not done with you. (Philippians 1:6)

Allow these truths to fill your mind today!

Shrimp Nachos

Active time: 25 minutes Total time: 35 minutes Serves 6

Shrimp:

• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 pound medium (21/25) shrimp, shelled and deveined

• 1 large ripe, but not mushy, avocado, diced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper

• 10 to 12 ounces salted tortilla chips
• 4 cups (packed) coarsely grated sharp cheddar and/or Monterey Jack cheese, divided
• 3 scallions, thinly sliced, white and green parts separated
• 2 jalapeno peppers, stemmed and seeded, finely chopped
• 1 small red onion, finely chopped, about 3/4 cup
• 1 large vine-ripened tomato, cored and seeded, diced
• 1/2 cup fresh cilantro leaves and tender stems

Heat the oil in a large skillet over medium heat. Add the cumin and red pepper flakes and stir until fragrant, about 15 seconds. Arrange the shrimp in one layer in the skillet and cook until pink on both sides, 2 to 3 minutes. (They may be slightly underdone at this point, but they will continue to cook in the oven.) Transfer the shrimp to a plate lined with a paper towel to absorb any excess oil.

Combine the avocado, lime juice, and cumin in a small bowl. Season with salt and black pepper and stir gently to coat. Set aside.

Heat the oven to 375 degrees F.

Spread half of the tortilla chips in a 9-by-13-inch baking dish or on a rimmed baking sheet lined with parchment. Sprinkle 1 1/2 cups of the cheese, half of the white scallions, half of the jalapenos, and half of the red onion over the chips.

Spread the remaining chips over the top. Sprinkle 1 1/2 cups more cheese over the chips. Scatter the remaining white scallions, jalapenos, and red onion over the top.

Transfer to the oven and bake until the cheese melts and the nachos are hot, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler.

Arrange the shrimp over the nachos. Sprinkle the remaining 1 cup cheese over the shrimp. Transfer to the oven and broil until the cheese melts, 1 to 2 minutes, rotating the pan once.