Classic Smashed Burger Recipe
I have to admit, there's something magical about biting into a freshly made smash burger. The way the patties are super thin yet juicy, the gooey cheddar melting between layers, and that light crunch from brioche buns lightly toasted on the grill… Heaven!
Ingredients
- Ground beef
- Cheddar cheese slices
- Burger buns
- Iceberg lettuce
- Tomatoes
- Pickles
- Red onion
- Mayonnaise
- Yellow mustard
- Salt
- Black pepper
- Garlic powder
Instructions
- Start by dividing the ground beef into small portions, about 3 ounces each. Roll them into loose balls but don’t overwork them. Chill these in the fridge while you prepare the toppings. Shred iceberg lettuce, slice tomatoes, red onions, and dill pickles, and toast your buns on a skillet.
- Stir together mayonnaise and yellow mustard for a simple, tangy burger sauce. This step is quick but really adds a lot of flavor.
- Heat your skillet or griddle to medium-high. Place the beef balls onto the hot surface, then cover each with a piece of parchment paper. Smash them flat with a press or spatula until they’re thin. Remove the parchment, season the meat, and cook for two minutes. Then, flip the patties, add a slice of cheese on one, and top it with another patty.
- Spread the sauce on the bottom bun, stack pickles, lettuce, and tomato slices, followed by the cheesy double patty. Top it off with the other half of the bun. Repeat for all burgers, and serve them hot!
- Present your smash burgers on a large platter alongside French fries, corn on the cob, or a fresh salad. If you want to elevate the vibe, wrap them in parchment paper for a restaurant-style touch. Add a refreshing lemonade or a cold soda to finish the meal perfectly.
Notes
- Keep the Beef Cold: Unlike steaks, burger meat should hit the skillet straight from the fridge. Cold beef prevents the fat from breaking down prematurely, ensuring juicy patties.
- Don’t Over-Smash: Smash the patties just once during the cooking process. Over-smashing can drain the juices, leaving you with dry meat.
- Opt for 80/20 Beef: The fat keeps these burgers moist and full-flavored. Avoid lean meat, as it doesn’t yield the same mouthwatering results.
- Toast the Buns: A good smash burger needs a sturdy base. Lightly butter and toast your buns for the perfect soft, yet crispy texture.
- Parchment is Your Best Friend: Using parchment keeps the meat from sticking and makes smashing hassle-free.