Smash Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 burgers
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Course
Main Course
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Cuisine
American
Smash Burgers
Description
The recipe begins by dividing beef into equal portions, shaping lightly into balls to limit handling and preserve juiciness. After chilling briefly, the balls are smashed thin on a hot cast iron skillet using parchment paper and a spatula. This technique creates seared edges while maintaining moisture inside.
Buns are generously buttered and either toasted on the grill, in a pan, or in the oven to add richness and a slight crunch. The burgers are seasoned on the freshly smashed side before cheese slices melt on top, creating a balanced, savory profile infused with garlic and onion powders.
This method suits making multiple single or double-stacked burgers. The crisp crust and deeply seasoned meat pair well with classic burger toppings, and the recipe offers flexibility in cooking method for buns.
Leftover patties can be stored in the refrigerator or freezer, making this recipe practical for batch cooking. Reheating should be done carefully to preserve moisture and crust texture.
Ingredients
- 2 pounds ground beef 80/20 is a good choice
- 1/4 cup butter salted
- 8 Hamburger Bun
- 2 tablespoons seasoning salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- black pepper to taste
- 8 cheese slices
Instructions
- Divide the ground beef into 8 equal portions, then gently shape each portion into a ball. You want to try and handle the meat as little as possible. Place the burger balls onto a plate or cookie sheet, cover with plastic wrap and refrigerate for at least 15 minutes.
- Next, you may choose to toast the burger buns. First, butter them generously, then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted and golden brown. You could also place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted.
- Preheat a cast iron skillet to medium high heat, then place one of the balls of meat into the pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (or with a burger press) to create a thin patty.
- Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder to taste. Keep adding and pressing the burger balls but don’t crowd the pan, You will probably need to do a couple of batches. If you crowd the patties the burgers will start to steam instead of grill.
- Cook the patties for 2-4 minutes or until charred and brown on bottom. You’ll know the patties are ready to flip when the juices begin pooling on top. Don’t move, poke, or flatten the patties while they are cooking; the only time you will move them is when you flip them.
- Flip them over, but make sure you scrape up the browned bits from the pan, and allow them to cook for another 2-4 minutes until you get those great crispy edges, or until your desired doneness. A 160 degree internal temperature is usually a good indicator the burger patties are done.
- Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers. Place burgers on the buns and add optional garnishes to the top of each patty. Enjoy your delicious burger.
Notes
- Handle ground beef minimally when forming balls to retain juiciness in the patties.
- Burger buns can be buttered then toasted on a grill, pan, or in the oven at 350°F for about 5 minutes.
- You can make either 8 single burgers or 4 double-stacked burgers with this recipe.
- Store leftover patties in an airtight container refrigerated for up to 4 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burgers
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 109mg | 36% |
| Sodium | 2219mg | 92% |
| Potassium | 428mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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