Smash Burger Recipe
This smash burger is packed with flavor from my secret meat blend, melted American cheese, and a rich dijonnaise sauce, all stacked on a toasted brioche bun. I have it ready to serve in just 30 minutes, and I’m confident that once you try it, it’ll be your new favorite.
Ingredients
- 2 pounds 80/20 ground beef
- 4 finely minced strips of bacon
- 2 teaspoons Worcestershire sauce
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- dash of Tabasco sauce
- 2 tablespoons oil
- 8 American cheese slices
- 4 leaves of green leaf lettuce
- 2 thinly sliced Roma tomatoes
- 1 peeled and thinly sliced red onion
- 2 thinly sliced dill pickles
- 4 toasted brioche burger buns
- dijonnaise sauce
Instructions
- In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tabasco sauce.
- Create 8 equal size meat balls and place them on a sheet tray lined with parchment paper and quickly place in the refrigerator for 10 to 15 minutes.
- Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil.
- Add the burger meat balls to the hot surface and immediately press down using a burger press and cook for 2 to 3 minutes or until juices start to appear on the top of the uncooked side of the burger. See video.
- Flip the burger over and immediately add on the cheese and cook for 1 to 2 minutes or until cooked through and the cheese is melted.
- To assemble: Layer with bottom toasted bun, lettuce, tomatoes, pickles, onions, cheeseburger patties, dijonnaise, and top bun, and serve.
Notes
The key to making the best smash burger is to press the patty once and hold it for a few seconds. This ensures maximum contact with the hot griddle, creating a crispy, flavorful crust while keeping the inside juicy. Smashing multiple times or moving the patty will ruin that perfect sear.
Make It Your Own: If bacon isn’t your thing, you can leave it out of the burger mix without a problem.
Keep the Patties Intact: Chilling the meatballs before cooking keeps them from breaking apart when smashed.
Choose the Right Pan: A cast-iron skillet or griddle is ideal, but a non-stick pan will do the job too.
Get the Perfect Crust: I use a spatula, parchment paper, or a burger press to get the patty perfectly flattened.
Add That Extra Crunch: I like to toast the buns on the griddle right after flipping the burgers. Melted butter adds flavor, but the rendered meat fat works just as well.
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm for up to 15 minutes in the oven on a sheet tray lined with parchment paper at 165°.
How to Store: Cover and keep in the refrigerator for 3 to 4 days. You can freeze these if they do not yet have cheese on them covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the burgers to a cookie sheet tray lined with parchment paper and heat in the oven at 350° for 4 to 6 minutes or until warm.
Nutrition
Calories: 949kcalCarbohydrates: 29gProtein: 52gFat: 69gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 204mgSodium: 2539mgPotassium: 932mgFiber: 2gSugar: 7gVitamin A: 1916IUVitamin C: 9mgCalcium: 579mgIron: 7mg