Smash burgers were invented in 1948 when a Kentucky cook accidentally pressed down patties with a spatula during lunch rush.
Smash Burger
Get ready to indulge in the ultimate smash burger experience, where juicy beef patties meet a medley of mouthwatering toppings! With a secret sauce that packs a flavor punch and the perfect crispy edges achieved by smashing the patties on a hot griddle, this burger is sure to satisfy your cravings. Fire up the grill and let the deliciousness begin!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- lettuceoptional
- onionoptional
- pepper
- tomatoesoptional
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🥛Dairy & Eggs(1)
- cheddar cheese
🧂Spices & Seasonings(4)
- garlic powder
- onion powder
- paprika
- salt
🍯Sauces & Condiments(5)
- ketchup
- mayonnaise
- mustard
- picklesoptional
- pickle juice
📦Other(1)
- grated pickles
👨🍳 Instructions
- 1
Divide a pound of ground beef into four equal sections and shape each section into a round compacted ball.
- 2
Pop these in the fridge while you prep your toppings.
- 3
Add your ball of meat to a super hot pan and flatten it out using parchment paper in between.
- 4
Careful not to go too thin because this can dry out the meat.
- 5
You can also use two spatulas to flatten out your patties if you don't have a burger press.
- 6
Top these off with some cheddar cheese and cover until it's melty.
- 7
Take it off the heat and then prepare your bun.
- 8
For the burger sauce, combine mayonnaise, ketchup, mustard, grated pickles, pickle juice, garlic powder, paprika, onion powder, salt, and pepper.
- 9
Build your burger starting with the lettuce on the bottom, then tomato, making sure to season that tomato, and then the rest of your toppings.
💡 Pro Tips
- ✓Heat your pan to 400-450°F before adding the meat balls - the intense heat creates the Maillard reaction within 30 seconds for maximum crust development.technique400-450°F
- ✓Smash the patty within 10 seconds of hitting the pan using firm pressure to achieve 1/4 inch thickness - this maximizes surface contact for browning while preventing overcooking.timing10 seconds, 1/4 inch
- ✓Use 80/20 ground beef (20% fat content) because the fat renders during the smash, creating steam that prevents sticking and adds flavor to the crust.ingredient20% fat content
- ✓Don't move or flip the patty for 2-3 minutes - the proteins need time to coagulate and release naturally from the pan surface.timing2-3 minutes
- ✓Add cheese during the last 30 seconds of cooking and cover with a lid to trap steam at 212°F, ensuring complete melting without overcooking the meat.technique30 seconds, 212°F
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