Smash Burger Recipe
A smashed burger is at the key to replicating your favorite fast food joint's irresistible burger. Thin juicy beef patties topped with cheddar cheese and stacked for the most amazing homemade double cheeseburger you will ever make.
Servings: 6 patties
Ingredients
- 1 pound 80-85% lean ground beef
- 1-2 tablespoons vegetable/canola oil for cooking
- Salt and pepper to taste
Burger toppings
- Toasted brioche buns
- Mild orange cheddar or yellow American cheese
- 1 thinly sliced red/yellow onion try caramelized
- Ketchup/mustard/mayo
- Dill sandwich chip pickles
- Shredded lettuce I like thinly chopped leaf lettuce
Instructions
- Roll the beef into 2-inch diameter balls. I was able to get 5-6 patties out of 1 pound of ground beef. If making double cheeseburgers this is the perfect size. If making single patties, make them slightly larger.
- Bring a skillet, flat cast iron griddle, or baking steel to high heat (on the stove or on the grill). Let it get very hot and brush it with a little oil.
- Place beef balls on the hot skillet and immediately press down firmly with a flat spatula or burger press until the beef is smashed into a thin 1/4-1/2-inch thick patty. Season with salt and pepper to taste. To prevent sticking, place parchment paper between the beef/spatula.
- Let sear for 2 minutes. The edges may split and won't be perfect. This is OK and actually preferred as it adds texture. Flip burgers, season with salt and pepper, and cook for 2 more minutes (burgers will be cooked medium and no longer pink). In the last 30 seconds, top each patty with cheese. Remove from the heat.
- Toast the buns in the remaining burger grease to crisp the interior and warm the buns. It's a phenomenal touch and makes the burger that much better. Assemble as double or single cheeseburgers. Layer with shredded lettuce, pickles onion, ketchup, and mustard.
Notes
If making double cheeseburgers, make 2-inch diameter beef balls. If making single patties, make them slightly larger.
Cook smash burgers quickly on a preheated skillet, about two minutes per side. This keeps your burgers really juicy and prevents them from drying out from overcooking. Since we're not cooking on a grill, we'll retain all of the beef's juices.
To prevent sticking, place a small piece of parchment paper on top of the burger before smashing it.
Smash burgers are usually made with 80% or 85% lean ground beef, giving them lots of flavor. 90% is too lean and will leave your smash burger on the dry side.
I season my smash burgers with salt and pepper to bring out the flavor. Toppings should be kept simple to showcase the beef. Pickles, shredded lettuce, ketchup/mustard/mayo, and red or yellow onion. Lettuce always goes under the patty.