If you haven’t experienced a smash burger yet, you are in for a treat. Unlike a traditional thick patty, a smash burger features a thinner patty that is physically smashed down onto the cooking surface. This technique increases the surface area significantly, maximizing caramelization and creating a delicious, crispy exterior. Combined with a tangy homemade sauce and toasted buns, this recipe delivers a restaurant-quality burger right from your own kitchen.
Ingredients
The Patties
- 1 ½ lbs Ground beef (80/20 mix—the fat content is essential for flavor)
- Salt and black pepper
The Burger Sauce
- ¼ cup Mayonnaise
- 1 tbsp Ketchup (approximately)
- 1 tsp Mustard
- 1 tsp to 1 tbsp Relish (adjust to taste)
- Note: This makes enough sauce for about four burgers; double the amounts if making eight.
Toppings and Assembly
- 8 Burger buns (Brioche works well)
- A few tablespoons Melted butter (for brushing the buns)
- Cheddar or American cheese slices (thinly sliced)
- Red onion, thinly sliced
- Fresh tomato slices
- Iceberg lettuce (shredded or torn),
- Pickles (optional)
Instructions
1. Prepare the Meat Divide your ground beef into eight equal portions. Using clean hands, roll each portion into a loose ball. Place them on a plate or small baking sheet, cover, and refrigerate for at least 20 minutes (up to 6 hours). Chilling the meat helps the patties hold together better during the cooking process.
2. Make the Sauce and Prep Toppings While the meat chills, prepare your toppings. Slice your onions, tomatoes, and cheese. For the sauce, combine the mayonnaise, ketchup, mustard, and relish in a small bowl. Mix thoroughly until well combined.
3. Toast the Buns Preheat a large cast-iron skillet or griddle over medium-high heat. Slice your buns and brush the cut sides with melted butter. Place them cut-side down on the warm pan for about one minute until toasted and golden. Remove the buns and set them aside.
4. Smash and Cook Remove the beef balls from the fridge. Place the patties onto the hot pan, cooking two to four at a time depending on the size of your skillet. Immediately use a spatula to smash the balls flat against the hot surface.
Season the tops of the patties generously with salt and pepper. Cook for 1 to 2 minutes on the first side. You are looking for a crispy edge, so avoid overcrowding the pan to prevent the meat from steaming.
5. Flip and Cheese After about 2 minutes, flip the patties over. Season the new side with salt and pepper again. Cook for another 1 to 2 minutes until cooked through. Immediately place a slice of cheese on each patty to melt.
6. Assemble the Burgers Spread approximately one tablespoon of the prepared sauce onto the toasted buns. Stack your patties (two per burger is recommended) and pile on your preferred toppings—onion, seasoned tomato, pickles, and lettuce,. Give the top bun a final press and serve immediately.
Chef’s Tips
- The “Can” Trick: If you find the patties difficult to smash flat with just a spatula, you can use a clean can (like a can of beans) to help press down on the spatula. This applies even pressure and makes the smashing process much easier.
- Don’t Skimp on Fat: Ensure you use an 80/20 mix for your ground beef. The meat should not be too lean, as the fat is required to make the burger extra delicious.
- Prevent Sticking: If your patties stick to the pan when you try to flip them, gently loosen the edges first to help them stay intact.
