Best 5 Smashburger Style Burgers Recipes

HOMEMADE SMASH BURGER RECIPE

Steps:

• Preheat the grill. Preheat your flat-top grill, griddle, or 12" cast iron skillet to medium-high heat.
• Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.
• Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.
• Grill the onions and smash the burgers. Spread some clarified butter on the grill or cast iron skillet and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat "ball" on top of each pile of onions and smash the ball flat with a spatula.
• Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.
• Toast the buns. While the burgers are cooking, melt more clarified butter on the cast iron skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.
• Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

NORTHWEST INDIANA STYLE SMASH BURGER

Steps:

• For the smash sauce: Mix together the mayonnaise, gherkins, ketchup, sriracha, mustard, granulated garlic and 1/4 teaspoon pepper in a medium bowl. Season to taste.
• For the burgers: Heat a large flat-surfaced griddle pan to high heat. Add the vegetable oil.
• Add the balls of meat to the hot griddle and let cook for 15 to 30 seconds. Flip the burgers and, using a trowel or large spatula, smash each ball of meat until about the size of the bun (the overhang is crucial). Smash and schmear down the edges of the beef even further, so that they are a little thinner than the middle. Sprinkle the exposed side with salt, pepper and a little granulated garlic. Cook until super dark and caramelized, 1 to 2 minutes. (The beef will release better when properly caramelized.) Now it's time to scrape the beef and flip, ideally using a griddle scraper or paint scraper to get up every bit of beef. Immediately top each patty with 2 slices American cheese and sear for another 1 to 2 minutes. Spread 1 tablespoon butter on each burger bun and place on the grill. Cook until lightly toasted, 1 to 2 minutes. Top each bun with a patty, lettuce, tomato and smash sauce. (I like mine plain, with a smash sauce dunk.)

BLACKSTONE CLASSIC SMASH BURGERS

Steps:

• Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
• Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
• Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

SMASHBURGER

Steps:

• Make the copycat smash sauce : In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you're ready to assemble your burgers.
• Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.
• Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.