5 from 120 votes
Smash Burger Recipe
The Smash Burger Recipe blends ground beef with finely minced bacon and a dash of Worcestershire and Tabasco sauces for a savory, slightly spicy burger patty. Pressing the meatball onto a hot griddle creates a flavorful crust while keeping the interior juicy. Each burger is topped with melted American cheese and layered with fresh lettuce, tomato, pickles, and onion on toasted brioche buns with dijonnaise sauce for a balanced bite.
Prep Time
20 mins
Cook Time
10 mins
Servings:
4
Calories:
949 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
American
Ingredients
- 2 pounds ground beef 80/20
- 4 Bacon finely minced strips
- 2 teaspoons Worcestershire sauce
- 2 teaspoons salt sea salt
- ½ teaspoon black pepper ground
- ½ teaspoon paprika
- Tabasco sauce dash
- 2 tablespoons neutral cooking oil generic cooking oil
- 8 American cheese slices
- 4 leaves green leaf lettuce
- 2 Roma tomato thinly sliced
- 1 red onion peeled, thinly sliced
- 2 dill pickles thinly sliced
- 4 brioche burger buns toasted
- dijonnaise sauce
Instructions
- In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tabasco sauce.
- Create 8 equal size meat balls and place them on a sheet tray lined with parchment paper and quickly place in the refrigerator for 10 to 15 minutes.
- Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil.
- Add the burger meat balls to the hot surface and immediately press down using a burger press and cook for 2 to 3 minutes or until juices start to appear on the top of the uncooked side of the burger. See video.
- Flip the burger over and immediately add on the cheese and cook for 1 to 2 minutes or until cooked through and the cheese is melted.
- To assemble: Layer with bottom toasted bun, lettuce, tomatoes, pickles, onions, cheeseburger patties, dijonnaise, and top bun, and serve.
Cup of Yum
Notes
- Press patties once firmly on a hot griddle to develop a crispy crust without breaking them apart.
- Chilling the formed meatballs before cooking helps the patties hold their shape when smashed.
- Cast iron or griddle pans provide the best sear, but non-stick pans are an alternative.
- Toast buns on the griddle after flipping burgers, optionally using butter or rendered fat for additional flavor.
- Cooked burgers can be kept warm in a low oven for up to 15 minutes; store leftovers refrigerated up to 4 days or freeze uncooked patties (without cheese) for up to 3 months.
- Reheat cooked burgers in the oven at 350°F for 4 to 6 minutes to maintain moisture and melted cheese.
Nutrition Information
Calories
949kcal
(47%)
Carbohydrates
29g
(10%)
Protein
52g
(104%)
Fat
69g
(106%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
29g
(145%)
Trans Fat
3g
(150%)
Cholesterol
204mg
(68%)
Sodium
2539mg
(106%)
Potassium
932mg
(20%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1916IU
(38%)
Vitamin C
9mg
(10%)
Calcium
579mg
(58%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 949
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 29g | 10% |
| Protein | 52g | 104% |
| Fat | 69g | 106% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 3g | 150% |
| Cholesterol | 204mg | 68% |
| Sodium | 2539mg | 106% |
| Potassium | 932mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1916IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 579mg | 58% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.