Smash Burgers
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Smash Burgers
Description
This recipe starts by forming four loose balls of ground beef, seasoned with salt and pepper, and chilled briefly. A hot pan is oiled and each beef ball is smashed immediately with a spatula or press, increasing surface contact to create a crust. The burgers cook quickly, developing a browned, crispy exterior while staying juicy inside.
A sauce made from mayonnaise, ketchup, sweet relish, and smoked paprika adds tang and smokiness, complementing the rich beef. Optional cheese melts on the patties just before serving, and buns are toasted with butter. Fresh toppings such as lettuce, tomato, onion, and pickles provide balance and texture.
The technique yields a flavorful crust prized in smash burgers and the sauce can be made ahead and chilled. Using parchment paper while pressing can prevent sticking. The finished burgers offer a traditional diner-style burger with a distinct texture contrast between crispy edges and tender center.
Ingredients
Sauce
- ¼ cup mayonnaise
- 1 Tablespoons ketchup
- 1 Tablespoons sweet relish
- ¼ teaspoon smoked paprika
For burgers
- 1 teaspoon neutral cooking oil avocado, canola, vegetable, or even olive oil, generic cooking oil
- 1 lb ground beef 80-85%
- salt to taste
- black pepper to taste
- 1 Tablespoon butter salted
- 4 burger buns
- cheese if desired, sliced
- lettuce tomato slices, onion slices, pickle chips, and/or other desired toppings, toppings
Instructions
For the Sauce
- Whisk together mayo, ketchup, relish, and smoked paprika until well-combined. Cover and refrigerate until ready to use for burgers.
Burgers
- Prepare the patties: Line a plate with wax paper. Divide beef into four equal (4oz/113g) pieces. Use your hands to loosely form each into a round ball. Do not overwork the meat, just gently form it into a ball.
- Season and chill: Place meatballs on a wax paper lined plate and sprinkle the tops with salt and pepper. Keep cold in fridge or freezer while you preheat your pan.
- Prepare the pan: Drizzle a teaspoon of oil over a cast iron pan and use a paper towel to smear it evenly over the surface. Turn heat to medium-high and heat until pan is smoking.
- Smash the burgers: Add a ball of meat to the pan. Immediately use your burger press or large spatula to firmly press straight down on the burger and smash it flat (if using a spatula, grip a mallet and use that to help you press into the burger, see photo in post for visual if needed). If meat sticks to the press, you may place a square of parchment paper over it before flattening.
- Cook for approximately 1 minute, until a crust has formed on the burger (avoid the temptation to re-squish the burger or flip it early!). Sprinkle with more salt and pepper while it cooks.
- Flip. Use spatula to scrape up the burger (you want to be sure to scrape up all the caramelized crust and not leave anything behind), flip, and add a slice of cheese if desired. Cook through (approximately 45 seconds longer). Transfer burgers to a clean plate and cover with foil while you toast the buns.
- Toast the buns: Immediately add butter to the hot pan. Once melted, turn off pan and place burger buns cut-side down on the skillet and cook briefly, until warm and toasted on the bottom.
- Assemble & enjoy: Spread burger sauce onto toasted buns, top with burgers and any additional desired toppings and enjoy immediately.
Notes
- The sauce can be made up to 5 days in advance and stored in the refrigerator.
- Burger balls may be formed up to 2 days ahead; keep covered and refrigerated.
- Using parchment paper while pressing the patties prevents sticking and is removed right after smashing.
- A burger press is optional; a large spatula with a mallet can be used as a makeshift press.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 501kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 461mg | 19% |
| Potassium | 404mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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