Smash Burgers Recipe
These smash burgers have taken the burger world by storm!
In just minutes, you’ll have sizzling, crispy-edged patties,
juicy on the inside, all packed with flavor.
The best part? They’re ridiculously easy to make, with less than 10 minutes of prep time!
The secret to these burgers is pressing them onto a hot griddle or skillet, which gives them that irresistible crust and flavor that’s hard to beat.
What’s even better? You can customize them with your favorite toppings and enjoy a perfect burger that rivals your favorite diner’s –
all from the comfort of your kitchen. Get ready to flip, smash, and savor every bite!
For Smash Burgers
- Ground Chuck – I use 80% lean ground beef for the best combination of flavor and juiciness.
- Pepper – Freshly ground black pepper adds a nice bite to the seasoning mix.
- Garlic Powder – For a savory, aromatic flavor that blends well with the other seasonings.
- Onion Powder – Adds depth to the seasoning mix, complementing the garlic powder.
- Ground Mustard – A small touch of mustard gives a subtle kick to the burgers.
- Worcestershire Sauce – Adds savory umami flavor to the beef mix.
- Kosher Salt – To season the burgers once they’ve been shaped, bringing out the flavors.
- Cheddar Cheese – For melting over the burgers for that classic, gooey finish.
- Hamburger Buns – Lightly toasted if desired, to provide a sturdy base for the burger.
- Burger Toppings – Customize with your favorites such as lettuce, tomato, pickles, and condiments.
For Cooking
- Vegetable Oil – To grease the skillet for frying the burgers and achieving that crispy crust.
Smash Burgers Recipe
Ingredients:
- 1¼ pounds ground chuck (80% lean ground beef)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- ½ tablespoon vegetable oil (for cooking)
- ¾ teaspoon kosher salt (heaping)
- 4 slices Cheddar cheese
- 4 hamburger buns (toasted, if desired)
- Burger toppings of your choice
Instructions:
- In a large bowl, combine the ground beef with the black pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Do not add the salt yet. Mix the ingredients together until evenly combined.
- Shape the mixture into 4 meatballs (about 4½ oz each), then flatten each ball into a 1-inch thick disc, smoothing the edges as you go. Refrigerate for at least 15 minutes or up to 24 hours (covered).
- Heat a 12-inch cast-iron or nonstick skillet over medium-high heat, making sure to turn on the exhaust fan. Remove the patties from the fridge and sprinkle salt on both sides.
- Add the vegetable oil to the hot skillet and let it coat the surface. Place the patties in the skillet one by one, then firmly smash each one flat with a metal spatula until they are about ¼-inch thick. Cook for about 2 minutes, until browned and crispy on the bottom.
- Flip the burgers and top with a slice of cheese. Cook for another 2 minutes for medium-rare to medium doneness, or 3 minutes for medium to medium-well.
- Place the cooked burgers on buns and add your favorite toppings.
- German Potato Salad
- French Grated Carrot Salad with Lemon Dijon Vinaigrette
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use a different type of beef for the burgers?
Yes, you can use any ground beef, but I recommend using ground chuck (80% lean) for the juiciest and most flavorful burgers. If you prefer leaner meat, you can opt for a leaner ground beef, but the burgers may be less juicy.
2. Do I need to refrigerate the patties before cooking?
Yes, refrigerating the patties for at least 15 minutes helps them hold their shape better while cooking. If you’re short on time, you can skip this step, but refrigerating them allows the flavors to set and helps with the cooking process.
3. Can I cook the burgers without a cast-iron skillet?
While a cast-iron skillet gives the best sear, you can use any nonstick or stainless steel skillet. Just make sure it’s preheated to medium-high heat before adding the burgers to get a nice crispy crust.
4. How can I make the burgers less greasy?
To reduce the grease, you can use leaner beef, but keep in mind the burger may be less juicy. Another trick is to drain the burgers on paper towels after cooking to remove excess grease.
5. Can I freeze the patties before cooking?
Yes, you can freeze uncooked patties for up to 3 months. Place them on a baking sheet to set their shape, then transfer to a freezer bag. When ready to cook, just thaw them in the fridge overnight and cook as usual.
