Smash Burgers
Get ready to elevate your burger game with these mouthwatering Smash Burgers, perfect for a backyard feast or a cozy night in! With succulent, seared beef patties and a zesty homemade burger sauce that packs a punch, you'll be biting into juicy perfection with every mouthful. Grab your favorite toppings and let's get smashing!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- garlic
- onions, thinly sliced
🥩Meat & Seafood(1)
- 4 oz balls of ground beef (113 g)try using 7525 beef but 8020 works well too
🥛Dairy & Eggs(1)
- sliced American cheese
🧂Spices & Seasonings(3)
- onion powder
- paprika
- salt and pepper
🍯Sauces & Condiments(3)
- ketchup
- mustard
- pickle juice
📦Other(3)
- top and bottom bun
- mayo
- werer sauce
👨🍳 Instructions
- 1
Start by thinly slicing onions with a mandolin or a knife.
- 2
Roll out ground beef into 4 oz balls.
- 3
Make the burger sauce by combining mayo, ketchup, mustard, werer sauce, pickle juice, paprika, garlic, and onion powder. Taste and adjust to your liking.
- 4
Add the beef to a hot pan that's not non-stick and season generously with salt and pepper.
- 5
Add a small handful of the sliced onions on top of the burger and smash as hard as you can.
- 6
Scrape and flip over after a couple of minutes and immediately add sliced American cheese and the top and bottom bun so it can steam.
- 7
Stumble your burger and enjoy.
💡 Pro Tips
- ✓Heat your pan to 400-450°F before adding beef balls because the Maillard reaction needs high heat to create the crispy crust that defines a smash burger.technique400-450°F
- ✓Smash the patty within 30 seconds of hitting the pan using a flat spatula and all your body weight - after 30 seconds, proteins begin to set and won't spread properly.timing30 seconds
- ✓Use 80/20 ground beef with fat content exactly at 20% because lower fat won't render enough for proper crust formation, while higher fat causes excessive shrinkage.ingredient20% fat content
- ✓Don't move the patty for exactly 2-3 minutes after smashing to allow the crust to develop - the beef will release naturally from the pan when properly caramelized.timing2-3 minutes
- ✓Use a carbon steel or cast iron pan instead of stainless steel because these retain heat better at 400°F+ and create superior crust development through better heat transfer.equipment400°F+
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