⏤ The Recipe
Smashburger.
Learnhow to make a smashburger recipeat home. These crispy, juicy burger patties are topped with melty cheese and layered on a toasted bun with a homemade sauce for a quick meal even better than restaurant varieties.
Prep
10m
Cook
5m
Total
30m
Serves
2
⏤ The Story
Learnhow to make a smashburger recipeat home. These crispy, juicy burger patties are topped with melty cheese and layered on a toasted bun with a homemade sauce for a quick meal even better than restaurant varieties.
Smashburgers are a type of burger made with thin patties that are cooked quickly on a griddle and smashed down with a burger press. A great smashburger is all about balance: crispy-edged patties with a juicy center, thin-sliced cheese that’s been melted just enough to hold it all together, and a few simple toppings, all tucked inside a fluffy toasted bun. You can find them at various restaurants, but I much prefer to make smashburgers at home.
See the recipe card below for the complete ingredients list and instructions.
Smashburgers cook very quickly. So, I highly recommend gathering all your ingredients before you begin and keeping them close by as you cook.
⏤ The Method
Step by step.
- 1
Divide the beef into six equal portions.* Gently roll each portion into a ball and then pass the beef between two hands, slapping it from one hand to the other to compress the ball and remove any excess air. Place the balls on a plate, and chill uncovered in the refrigerator to let the fat re-solidify.
- 2
While the burgers are in the refrigerator, make the special sauce. In a small mixing bowl, add all of the ingredients and whisk well to combine. Cover and refrigerate until ready to use.
- 3
Once the burgers are ready to cook, preheat a large cast iron griddle or skillet over medium-high heat. Add the oil to the griddle, and once the oil is shimmering, add the bun top side down to the griddle.
- 4
Cook for one to two minutes, or until the top bun is a deeper golden brown. Remove from the griddle and set aside.
- 5
Season the top of three ground beef balls with salt. Add them to the still-hot griddle, and cover each ball with a generous heap of onions, if desired. Place a heavy burger press onto each patty, compressing it down to ¼ inch thick.
- 6
Cook each patty for one minute, or until deeply golden brown and lacy. Season the other side of the burger with salt. Then, flip the patty, and cook for 30 seconds. Add more oil as needed while cooking.
- 7
Turn off the heat and add three pieces of American cheese to three of the patties (one on each), and three pieces of the sharp cheddar to three burgers. Cover the patties to let the cheese melt. Once the cheese is melted, stack three patties on top of each other, alternating cheese types.
- 8
Transfer the patty stack to the prepared bun. Top with a few pickle slices, a drizzle of ketchup, mustard, and special sauce. Serve immediately.
⏤ Chef's Notes
The ingredient amounts in the instructions do not change when doubling or tripling the rcipe. Please adjust accordintly.*I prefer 80/20 lean ground beef because the higher fat content ensures juicy burgers with those crispy edges.*If doubling or tripling the ingredients, adjust the instructions as needed, forming six burger patties for every two pounds of meat.*Nutrition information will vary depending on the type of beef, cheese, and condiments.Storage:You can assemble and portion the patties one to two days in advance and store the special sauce in the refrigerator for up to one week. However, I don’t recommend cooking the burgers ahead of time. They tend to become soggy as they sit and are likely to dry out if reheated.
⏤ Cook Next
