Smash Burger Recipe
User Reviews
5
Smash Burger Recipe
Description
The Smash Burger Recipe starts with cold ground beef divided into loose 4-ounce portions rather than preformed patties. Each portion is seasoned with kosher salt and freshly ground black pepper. Cooking occurs on a hot cast-iron skillet with a small amount of neutral oil. The beef portions are pressed flat with a spatula to about a 4-inch diameter, creating a large surface area that crisps during cooking.
The burgers are cooked until browned edges develop while maintaining moisture inside. Toasting the buns in butter adds flavor and texture. The assembled burgers include American cheese melted over the patties and fresh toppings like butter lettuce, sliced tomatoes, and pickles, with mayonnaise spread on the bun.
Tips highlight avoiding patty formation for ease and preserving moisture by cooking beef cold directly from the fridge. The recipe also suggests options for tools to smash the patties and recommends potato buns for their soft texture.
Ingredients
Burger Buns:
- 1 tablespoon butter at room temperature, unsalted
- 6 Hamburger Bun halved
Burger Patties:
- 2 pounds ground beef 85%/15%
- kosher salt (I used Diamond Crystal)
- black pepper freshly ground
- neutral oil (such as vegetable or avocado oil)
Burger Assembly:
- American cheese (or any other type of cheese you like!)
- mayonnaise
- 2 Roma tomato or vine ripe tomatoes
- 1 butter lettuce head
- kosher salt
- 2 pickle chips sliced
Instructions
To Toast the Buns:
- Place a pan over medium-low heat. You’re going to have to do this in batches. Add the butter and when melted, add as many potato bun halves, interior side down, as you can, and cook until toasted and lightly golden brown, about 1 to 2 minutes. Remove from the pan and set aside. Repeat with the remaining potato buns until they’ve all been toasted. Add more butter to the pan, as needed.
To Make the Patties:
- Portion out the 2 pounds of ground Wagyu beef into 4-ounce piles that are loosely packed (no need to form patties). I like to place them on a baking sheet since I needed to cook them in batches. Top each pile of beef with a few pinches of salt and a few rounds of freshly cracked pepper.
- Place a cast iron over medium-high heat. Preheat the pan until hot and then add about a teaspoon or two of oil. Add two patties, spacing them about 4 inches apart, and then smash them flat with a spatula to form patties that are 4-inches in diameter. Cook until the edges are brown and craggy, about 2 minutes. Flip the patties, season with salt and pepper, and cook for an additional minute or two. Transfer to the baking sheet to a warm oven to keep warm. Repeat with cooking the patties until you’ve worked your way through all of the beef.
- Remove the baking sheet with the patties from the oven and top each patty with a slice of American cheese. Transfer back to the oven until cheese is melted. American cheese melts pretty easily; you may need only 2 to 3 minutes in the oven.
To Assemble the Smash Burgers:
- Add a swipe of mayonnaise to both halves of the bun. Add the patty, top with slices of pickles, tomato and lettuce. Serve immediately.
Notes
- Do not form the ground beef into patties; loosely pack the beef for better texture and cooking.
- Use cold beef straight from the fridge to retain juiciness; no need to bring to room temperature.
- If you lack a heavy spatula for smashing patties, use a plastic pancake spatula pressed down with a wooden spoon handle.
- Potato buns are preferred for their soft texture, though brioche or regular buns also work well.
- Toast buns in butter until lightly golden for enhanced flavor and sturdiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 277mg | 12% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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