Smash Burgers
If you’re a fan of cheeseburgers, take note: These smash burgers take cheeseburgers to the next level. Just like the chain restaurant version, these burgers are lightly seasoned and pressed very thin as they sear. Once cooked, the burgers are laced with cheddar cheese and served on soft rolls with homemade burger sauce, shredded lettuce, ripe tomato, red onion, and dill pickles. Each mouthwatering bite is burger nirvana, and there’s no need to leave the house.
This recipe was written for the Arizona Republic.
What is a smash burger?
Made popular by the restaurant chain of the same name, smash burgers deliver the flavor profile of a classic cheeseburger, but the patties are pressed thin and stacked on a bun. The result is a double-decker cheeseburger with the melty cheese sandwiched in the middle. What makes smash burgers so special? It’s the burger’s crispy crust and moist center that elevate the experience. As the patties are smashed onto the hot griddle, the outside of the meat crisps up. And since thin burgers cook quickly, the center stays moist and juicy. Smash burgers are also cherished because they’re served with a lip-smacking, creamy burger sauce. Once you try this recipe, I’m reasonably confident you’ll be enjoying smash burgers at home on the regular.
Ingredients needed for smash burgers
- Beef. You will need about 1 ¼ pounds of ground beef for these burgers, and I prefer 80 percent lean (80/20). You may choose leaner ground beef (90/10 or 93/7), just note that the burgers might not be as juicy.
- Seasonings. These burgers are simply seasoned with salt, black pepper, and garlic powder. Feel free to add more seasonings, but I strongly suggest you try this version first. The salt, pepper, and garlic amplify the browned meat without overpowering its inherent flavor.
- Cheese. The classic choice for smash burgers is cheddar cheese, and you may use mild, medium, or sharp. You may also swap in other cheeses, such as American, Swiss, Monterey jack, pepper jack, provolone, or mozzarella.
- Burger sauce. This simple burger sauce is a marriage of mayonnaise and mustard – two iconic ingredients that bring creamy, tangy notes to every bite. For the mayonnaise, choose your favorite, including regular, light, avocado-based, and olive oil-based. For the mustard, yellow is the classic choice, but you may also use Dijon and honey mustard.
- Buns. I prefer brioche buns for smash burgers because they’re soft and buttery in the middle and browned and toasty on the outside. That said, you may choose your favorite burger buns. For a gluten-free alternative, use lettuce leaves (iceberg, butter, and green leaf lettuce are all excellent choices).
- Toppings. For the ultimate smash burger experience, serve your patties with shredded lettuce, sliced tomato, rings of red onion, and dill pickle chips. Obviously, there are no rules here, so choose what you like.
Tips for perfect smash burgers at home
- Make sure the beef is cold before cooking. This is one of the most important tips for a smash burger. Since the patties are thin, they cook very quickly. Starting with cold meat ensures that the fat stays inside the burger and doesn’t ooze out onto the cooking surface. Cold patties yield juicy smash burgers.
- Use a heavy pan or griddle. To cook your burgers, use a heavy skillet or griddle to ensure the heat distributes evenly. I prefer cast iron.
- Make sure your pan is hot before cooking. For the perfect sear (and to prevent overcooking the meat), the cold burgers must hit a hot, preheated pan.
- Cover your burgers with parchment paper before smashing. This way, the burger press or spatula won’t stick to the meat.
- Use a burger press or heavy spatula. Use a burger press or heavy spatula to press the beef balls into very thin patties.
- Know when to flip the burger. Flip your burgers when the bottom is nicely browned and crisp. When flipping, make sure to scoop up all the tasty bits from the pan or griddle.
How to make these smash burgers in advance
Since the burger meat for smash burgers needs to be cold before cooking, this is an easy recipe to prep ahead. Roll the beef into balls, transfer to a plate, cover with plastic wrap, and refrigerate for up to 24 hours. Prepare the burger sauce, cover with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.
How to store and reheat these smash burgers
Transfer leftover smash burgers (without the buns or toppings) to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, transfer your smash burgers to a parchment-lined baking sheet and warm in a 350-degree oven until warmed through, about 5 to 7 minutes.
What to serve with these smash burgers
Serve these burgers with your favorite cheeseburger accompaniments! My favorite side dishes for this meal include air fryer French fries and sweet potato fries, crispy oven roasted potatoes, potato salad, macaroni salad, cole slaw, Italian pasta salad, and crispy parmesan garlic potatoes.
Smash Burgers
Ingredients
For the burgers
- 1 ¼ pounds ground beef, preferably 80/20
- ½ teaspoon garlic powder
- Salt and black pepper
- 4 slices cheddar cheese, or cheese of choice
For the burger sauce
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
For serving
- 4 burger buns, I prefer brioche buns
- Shredded lettuce
- Sliced tomato
- Sliced dill pickles
- Sliced red onion
Instructions
- Divide the beef into 8 equal portions. Roll the beef into balls, transfer to a plate, and cover with plastic. Refrigerate for 30 minutes (and up to 24 hours).
- Meanwhile, to make the burger sauce, combine the mayonnaise and mustard and mix well.
- Preheat a griddle or heavy skillet to medium-high heat.
- Place the burger balls on the hot pan (space them out so they aren’t touching). Working quickly, place a piece of parchment paper over the beef and press down with a burger press or heavy spatula, creating thin patties.
- Once smashed, remove the parchment paper and season the patties with the garlic powder, salt, pepper, and ½ teaspoon of the burger sauce.
- When the bottom of the burger is browned and crisp, flip and cook for 30 to 60 seconds, until the second side is browned and crisp.
- Top half of the patties with the cheese slices.
- Top the cheese with the second patty and cook for 1 minute.
- Transfer the patties to a plate.
- If desired, toast the buns on the same hot griddle.
- To assemble the burgers, place a small amount of burger sauce on the bottom bun. Top with the lettuce, tomato, pickles, and red onion.
- Arrange the patties over top, place the top bun on top and serve.