Homemade smashburgers right from your own kitchen can exceed any restaurant burger by following a few easy tips and tricks.
Smashburgers are wildly popular for a reason. Juicy patties, thin crispy edges, topped with a pillowy soft bun- what isn't to love? Best of all, a good smashburger is actually really easy to make with a few simple ingredients.
Why this recipe works
Smashburgers differ from traditional restaurant burger patties and fast food patties in that balls of beef are smashed flat on a searing hot flat top, which binds the meat to the surface for an unbeatable sear. This is easy to replicate at home in a screaming hot skillet with just a burger press or metal spatula.
Pressing beef balls into a screaming hot skillet works better than pre-forming the patties, because this fuses the patties to the hot surface when pressed. This is the secret to forming that famously crisp crust on the patties.
Ingredients & Substitutions
- Ground beef - You want 80/20 or 75/25 ground beef. You need the fat content for searing a crisp crust on the beef patties.
- Hamburger bun - Martin's Famous Potato Rolls are the most popular choice used by the most popular smashburger joints nationwide. Brioche buns are a good substitute.
- Mild Cheddar cheese - A lot of people like using American cheese on smashburgers for a more fast-food feel, but mild Cheddar is a noticeable upgrade.
- Onion
- Dill pickle chips
- Condiment - Ketchup and mustard can be used, or top with your favorite burger sauce.
- Salt - You can also use black pepper, but I honestly think using salt alone is best.
How to make smashburgers
To make homemade smashburgers, begin by forming ground beef into 3-ounce balls. Then butter the inside of your hamburger buns.
Set a cast iron skillet or stainless steel skillet over medium heat and toast the interior of your buns until golden brown, then set aside.
Raise the temperature of the two skillets to 425 degrees, then place one ball of ground beef in each skillet and press thin with a burger press or spatula. (A burger press will get it noticeably thinner.) Dust each thin patty with salt.
Let the patties sear for 2 minutes, or until you see brown crispy edges on the exterior and the top of the patties begin to darken.
You will need to gently scrape the patties loose from the bottom of the skillet because they will be firmly attached from pressing. Flip the patties, and top with a slice of cheese. Remove the patties from the skillet as soon as the cheese starts to melt.
Place the patties on the lower hamburger bun, then top with pickles, onions, and your choice of condiment.
Homemade Smashburgers
Equipment
- Burger press
- Metal spatula
- Stainless steel skillets
Ingredients
- 6 ounces 80/20 ground beef
- table salt
- 1 Hamburger bun Martin's Potato Rolls or Brioche preferably.
- 1 tablespoon butter
- 2 slices Mild cheddar cheese
- 3-4 dill pickle chips
- thinly sliced onion
Instructions
- Divide the ground beef into two 3-ounce balls.
- Butter the cut side of the bun and toast facedown until golden brown in a skillet set over medium heat. Then set the buns aside.
- Set two skillets over medium-high heat, or until each skillet temperature reaches 425 degrees. Place one ball of beef in each skillet and press them flat, firmly. Add salt to the patties and let them cook 1-2 minutes or until the tops are turning gray and the edges are brown and crispy.
- Scrape your spatula underneath the patty to free the seared crust from the skillet, then flip and top with cheese. Continue cooking for 30 seconds and remove the patty from the skillet.
- Stack the patties on the bottom bun, top with pickles, sliced onions, and the condiment of your choice. Serve immediately.
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