Smashburger Recipe

4.75 from 4 votes

Skip restaurant options, and learn how to make a Smashburger recipe in about 20 minutes for crisp, juicy, cheesy burgers at home instead!

Prep Time10

Cook Time5

Cooling Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: how to make a smashburger, smashburger recipe

Servings: servings

Equipment

1 Small Mixing Bowl
1 Large Cast Iron Skillet or Griddle
1 Heavy Burger Press

Ingredients

For the Burger

2 pound 80/20 or 85/15 lean ground beef*
kosher salt to taste
2 teaspoon neutral oil
optional: 2 medium yellow onion thinly sliced

For the Special Sauce

½ cup mayonnaise
2 tablespoon ketchup
1 tablespoon Dijon mustard
2 tablespoon pickles finely chopped
1 teaspoon honey
1 teaspoon pickle juice or vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon sugar
kosher salt and freshly ground black pepper to taste

For Assembly

1 tablespoon neutral oil
2 potato buns
6 slice thin American cheese
6 slice thin sharp white cheddar cheese
pickle chips
bottled ketchup
mustard
special sauce

US Customary - Metric

Instructions

Divide the beef into six equal portions.* Gently roll each portion into a ball and then pass the beef between two hands, slapping it from one hand to the other to compress the ball and remove any excess air. Place the balls on a plate, and chill uncovered in the refrigerator to let the fat re-solidify.
2 pound 80/20 or 85/15 lean ground beef*
While the burgers are in the refrigerator, make the special sauce. In a small mixing bowl, add all of the ingredients and whisk well to combine. Cover and refrigerate until ready to use.
½ cup mayonnaise, 2 tablespoon ketchup, 1 tablespoon Dijon mustard, 2 tablespoon pickles, 1 teaspoon honey, 1 teaspoon pickle juice or vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon sugar, kosher salt and freshly ground black pepper
Once the burgers are ready to cook, preheat a large cast iron griddle or skillet over medium-high heat. Add the oil to the griddle, and once the oil is shimmering, add the bun top side down to the griddle.
2 teaspoon neutral oil, 2 potato buns
Cook for one to two minutes, or until the top bun is a deeper golden brown. Remove from the griddle and set aside.
Season the top of three ground beef balls with salt. Add them to the still-hot griddle, and cover each ball with a generous heap of onions, if desired. Place a heavy burger press onto each patty, compressing it down to ¼ inch thick.
kosher salt, optional: 2 medium yellow onion
Cook each patty for one minute, or until deeply golden brown and lacy. Season the other side of the burger with salt. Then, flip the patty, and cook for 30 seconds. Add more oil as needed while cooking.
1 tablespoon neutral oil
Turn off the heat and add three pieces of American cheese to three of the patties (one on each), and three pieces of the sharp cheddar to three burgers. Cover the patties to let the cheese melt. Once the cheese is melted, stack three patties on top of each other, alternating cheese types.
6 slice thin American cheese, 6 slice thin sharp white cheddar cheese
Transfer the patty stack to the prepared bun. Top with a few pickle slices, a drizzle of ketchup, mustard, and special sauce. Serve immediately.
pickle chips, bottled ketchup, mustard, special sauce

Video

Notes

*I prefer 80/20 lean ground beef because the higher fat content ensures juicy burgers with those crispy edges.

*If doubling or tripling the ingredients, adjust the instructions as needed, forming six burger patties for every two pounds of meat.

*Nutrition information will vary depending on the type of beef, cheese, and condiments.

Nutrition