Smash Burger Recipe

Name: Smash Burger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 double patty burgers
Ingredients: 1 pound 90% lean ground beef; ½ tablespoon Worcestershire sauce; ½ tablespoon extra-virgin olive oil; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons canola oil; 6 lices cheese; 3 medium-size whole grain or brioche buns; Burger toppings of choice

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3 double patty burgers
Calories
719 kcal
Course
Main Course, Dinner
Cuisine
American

Smash Burger Recipe

Iris Warren

Report

An easy homemade smash burger recipe for super juicy, flavorful burgers with crisp edges, just like a restaurant. Ready in only 20 minutes!

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound 90% lean ground beef or 85%, do not use leaner than 90%
½ tablespoon Worcestershire sauce
½ tablespoon extra-virgin olive oil omit if using regular, not lean, ground beef
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil or other neutral oil such as grapeseed oil for cooking
6 lices cheese we love sharp cheddar
3 medium-size whole grain or brioche buns toasted if desired
Burger toppings of choice mustard, ketchup, lettuce, tomato, red onion, etc.

Add to Shopping List

Instructions

To prevent the burgers from sticking to the spatula, cut 6 squares of parchment paper that are about 5 inches wide (this is optional but does help).
Prepare the burger patties: In a large bowl, using a fork or your fingers, combine the beef, Worcestershire, olive oil, and black pepper. Be gentle and try not to compact the meat.
Shape into 6 evenly sized balls. Do not flatten into patties. Get out all of your condiments and anything else you want to serve with these, because they cook fast!
Turn on the exhaust fan if you have one (and if you don't, open a window; these get smoky). Heat a griddle (if you have one) or large cast-iron or similar large, heavy-bottomed skillet over medium-high heat for several minutes. Brush the burgers generously all over with the canola oil.
Once the pan is good and HOT (it needs to be hot or the burgers will overcook by the time they crisp), carefully place 3 of the beef balls in the pan, spacing them evenly. Immediately, lay a sheet of parchment over a burger, then with a super sturdy metal spatula or the back of a small pot, press down very firmly, moving the pressure in a circular motion to press the burgers evenly flat, until they form super thin patties (a scant ¼-inch thick; it feels weird how thin they are). Repeat with the remaining burgers in the pan.
Remove and discard parchment paper. Cook without disturbing until a deep golden crust forms on the bottom, the very edges start to look a little brown, and the patties easily release from the pan, 1 to 2 minutes (they should still look red on top).
Work your spatula under the burgers and flip—really dig under the crust to make sure it's not left behind on the skillet. Place 1 slice of cheese on top of each. Let cook on the other side, until the patties are cooked through and have a nice crust on both sides, about 1 minute more. Transfer to a large plate.
Place the remaining 3 burger balls in the skillet, then smash and repeat the cooking process, adding the remaining 3 slices of cheese after flipping. Once they are cooked, stack the second batch of patties directly on top of the first so that you have a double-stacked burger.
If you'd like to toast the buns, place them cut-sides down in the hot skillet and let toast a few minutes (or you can toast them in the oven, see note below). Assemble the burgers on the buns with your desired toppings.

Notes

TO STORE: Store leftover smash burger patties in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Reheat cooked smash burgers in a nonstick skillet over medium heat until warmed through.
TO FREEZE: You can freeze uncooked or cooked smash burger patties for up to 3 months. Freeze uncooked balls of ground beef in an airtight container or freezer bag; thaw in the refrigerator then cook according to the recipe instructions. For cooked patties, place them in an airtight container or freezer bag, thaw in the refrigerator, then reheat according to the instructions above.
To toast buns in the oven, place cut side up on a baking sheet, and toast in a 350°F oven for a few minutes.
Nutritional information is for patties, cheese, and whole wheat burger buns.
TO STORE: Store leftover smash burger patties in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Reheat cooked smash burgers in a nonstick skillet over medium heat until warmed through.
TO FREEZE: You can freeze uncooked or cooked smash burger patties for up to 3 months. Freeze uncooked balls of ground beef in an airtight container or freezer bag; thaw in the refrigerator then cook according to the recipe instructions. For cooked patties, place them in an airtight container or freezer bag, thaw in the refrigerator, then reheat according to the instructions above.

Nutrition Information

Show Details

Serving 1(of 3) Calories 719kcal (36%) Carbohydrates 22g (7%) Protein 48g (96%) Fat 49g (75%) Saturated Fat 19g (95%) Polyunsaturated Fat 5g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 154mg (51%) Potassium 628mg (18%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 565IU (11%) Vitamin C 0.4mg (0%) Calcium 462mg (46%) Iron 5mg (28%)

Nutrition Facts

Serving: 3double patty burgers

Amount Per Serving

Calories 719 kcal

% Daily Value*

Serving	1(of 3)
Calories	719kcal	36%
Carbohydrates	22g	7%
Protein	48g	96%
Fat	49g	75%
Saturated Fat	19g	95%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	20g	100%
Trans Fat	1g	50%
Cholesterol	154mg	51%
Potassium	628mg	13%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	565IU	11%
Vitamin C	0.4mg	0%
Calcium	462mg	46%
Iron	5mg	28%