Smash Burgers

This smash burger is delicious and it gives you what you need to get through the day. Jennifer Segal

View the print ready version of this recipe.

I created this smash burger recipe for my son, Zach, whose freshman college kitchen was, shall we say, quaint: a simple fridge and an electric griddle. The first time he made them, he FaceTimed me from his dorm for a step-by-step walkthrough. I guided him through the cooking process, and watching his friends devour the burgers was the definite highlight of my week! Smash burgers are exactly what they sound like: burgers that have been smashed onto a hot griddle or skillet, sizzled until deeply browned, and cloaked with melted cheese. While they’re easier to make than my steakhouse burgers, I love them just as much. And they’re perfect for when you’re making a small batch of burgers or you’re just not in the mood to fire up the grill.

Though smashing burgers sounds counterintuitive—usually, pressing down on burgers allows all the flavorful juices to escape—when done right, the technique can create gorgeously brown, juicy, crispy burgers. To make good smash burgers, it’s important to:

• Use ground chuck, or 80 percent lean ground beef; anything leaner will make the burgers dry
• Be sure the patties are very cold before cooking
• Smash the burgers immediately when you put them in the pan, and don’t smash them again
• Season the outside of the burgers right before cooking rather than adding the salt to the meat mixture. Without any binders in the meat mixture (like my steakhouse burgers have), salt will give the burgers a strange texture (read the scientific explanation on Serious Eats here).

What You’ll Need To Make Smash Burgers

Jennifer Segal

Step-by-Step Instructions

In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.)

Jennifer Segal

Using your hands, mix until evenly combined.

Jennifer Segal

Form the meat into 4 large meatballs (about 4 1/2 ounces each).

Jennifer Segal

Pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook.

Jennifer Segal

Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt.

Jennifer Segal

Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about 1/4-inch thick before adding and smashing the next one.

Jennifer Segal

Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers.

Jennifer Segal

Cook for 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers.

Jennifer Segal

Place the burgers on the buns and serve with toppings of choice.

You May Also Like

• Juicy Steakhouse Burgers
• Skillet Turkey Burgers
• Southwestern Cheeseburger Sliders
• Korean-Style Beef Bulgogi Burgers
• Caramelized Onions

Smash Burger

Serves 4

Prep Time: 15 Minutes Cook Time: 5 Minutes Total Time: 20 Minutes, plus at least 15 minutes to chill the patties

• 1 1/4 pounds ground chuck (80 percent lean ground beef)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1/2 tablespoon vegetable oil, for cooking
• Heaping 3/4 teaspoon kosher salt
• 4 slices Cheddar cheese
• 4 hamburger buns (lightly toasted, if desired)
• Burger toppings of choice

In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4 1/2 ounces each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).

Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about 1/4-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.

Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Pair With

• German Potato Salad
• French Grated Carrot Salad with Lemon Dijon Vinaigrette

Nutrition Information

Per serving (4 servings)

Serving size: 1 burger, Calories: 612, Fat: 41 g, Saturated fat: 17 g, Carbohydrates: 23 g, Sugar: 3 g, Fiber: 1 g, Protein: 35 g, Sodium: 503 mg, Cholesterol: 129 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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