Description
This Smash Burger recipe delivers classic, juicy, and crispy-edged burgers made by smashing small beef patties on a hot griddle. Topped with melted cheddar, fresh lettuce, tomato, onions, pickles, and a tangy homemade sauce, served on buttery toasted brioche buns, these burgers are perfect for a flavorful and satisfying meal in just 30 minutes.
Ingredients
Beef Patties
- 1 1/2 lbs ground beef (80/20, divided into 8 portions of 3 oz each)
- Salt, to taste
- Black pepper, to taste
- Garlic powder (optional), to taste
Toppings and Sauce
- 4 slices medium cheddar cheese (thick-sliced preferred)
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 2 cups iceberg lettuce, shredded
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced into rings
- 2 dill pickles, cut into 12 slices
Buns
- 4 brioche burger buns
- Butter for toasting buns
Instructions
- Portion Beef Patties: Divide the ground beef into 8 even portions, approximately 3 ounces each. Loosely roll each portion into balls, cover, and refrigerate while preparing the toppings. Keeping the meat cold before cooking is essential for best results.
- Prep Toppings and Buns: Remove any wilted lettuce leaves to keep the crunch, then finely shred the iceberg lettuce. Slice the tomato, red onion, and dill pickles thinly to prepare for assembly.
- Toast Buns: Butter the cut sides of the brioche buns and toast them on a medium heat skillet or griddle until golden brown and crisp on the buttered side. Set aside.
- Cook the Patties: Heat a griddle or heavy skillet to medium-high heat. Place 2 to 4 beef balls on the hot surface. Quickly cover each ball with a square of parchment paper and firmly smash down using a burger press or spatula to create thin patties. Remove parchment paper after smashing.
- Season and Cook First Side: Season the smashed patties with salt, pepper, and garlic powder to taste. Optionally, add 1/2 teaspoon of the burger sauce on top. Cook the patties for about 2 minutes until a sear forms and juices rise to the surface.
- Flip and Add Cheese: Carefully scrape under the patties with a metal spatula at a 45-degree angle to lift and flip them. Cook for an additional 1 minute. Immediately place a slice of cheddar cheese on half of the patties, then cover each cheese-topped patty with another cooked patty to form a double stack. Repeat with remaining patties.
- Assemble Burgers: Spread the burger sauce on the bottom half of each toasted bun. Layer on 3 pickle slices, shredded lettuce, 2 tomato slices, and thin rings of red onion. Add the double-stack patty on top, then finish with the top bun.
Notes
- Keep the beef cold until cooking to achieve the best sear and texture.
- Using parchment paper to smash patties prevents sticking and helps form thin patties quickly.
- Brioche buns add sweetness and softness to complement the savory burger.
- Feel free to customize toppings with your favorite cheese or sauces.
- You can prepare the shaped beef balls 1-2 days in advance and refrigerate.
