Best 6 What Are Smash 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.

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

CLASSIC SMASHED BURGERS RECIPE

Steps:

• Add oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and wipe around with a paper towel. Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart. Season generously on all sides with salt and pepper.
• Increase heat under skillet to high and heat until skillet is smoking. Add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they're roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick. It helps to use a second spatula to apply downward pressure to the first if you are having trouble smashing them hard enough.
• Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.
• Continue to cook until patties are cooked to desired doneness-about 30 seconds longer for medium-rare. Transfer patties to toasted buns, topping buns and/or patties as desired, close burgers, and serve immediately. Wipe out skillet with paper towel and repeat process with remaining ground beef pucks.

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.

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.

SMASH BURGERS

Steps:

• Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
• Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
• Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
• Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.