What makes the ultimate SMASH burger? The answer is obviously going to be objective to your preferences, so let me start by sharing some of the qualities that I seek out:
- a thin, lacey patty ~ the true hallmark of a SMASH burger
- Melted American cheese
- pickles PICKLES pickles ~ I love bread and butter
- a bit of lettuce & thinly sliced tomato
- sweet, salty, punchy “secret” special sauce
- toasted brioche (or potato) buns
If you’re aligned with these qualities, keep reading because I will show you what it takes to recreate these babies at home! What ultimately matters here is quality over quantity. You don’t need many ingredients, just a few properly cared for. Another important feature here is going to be the prep. Before you start grilling or searing, you’ll want everything ready, from the patties to the toppings. The burgers cook quickly and are best enjoyed after they come off the griddle.
While not obligated, I recommend investing in a proper smasher if you mean business here. I’ve tried using other household products as a substitute, but they never entirely work. This is one I recently bought from Amazon and am LOVING!
Also, it’s worth nothing that the burgers are BEST served alongside a cold Guinness Beer!
Without further to do, let’s get into the recipe:
The Ultimate SMASH Burgers
Ingredients
Burger Ingredient
- 1 lb ground beef 80/20 fat ratio ~ you want fattier meat here to stand against the high temp creating a crispy & juicy patty.
- sliced american cheese
- bread and butter pickles sliced ~ this is my fav type of pickle because of the sweet, salty flavor!
- 4 brioche or potato buns
- butter lettuce for topping
- Roma/heirloom tomato thinly sliced for topping
- neutral high-heat cooking oil ~ like avocado or canola oil
- salt and pepper
The “secret” sauce:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1 tsp sriracha sauce optional ~ also amount varies on preferred heat level
- 1-2 tbsp finely chopped pickles
- 1 tsp pickle juice
Instructions
It’s all about the PREP
- The first thing I like to do is portion and pre-smash the burgers. Grab about 4oz of meat and roll it into a ball (I tend to eyeball the size here. It should be the size of a pool ball ~ bigger than you’d think, but that’s because it’s getting SMASHED.) You should get about 4-6 patties.
- Next, grab a piece of parchment paper and fold it in half. Open it back up and lay a ball of meat in the center of one side. Cover it with the other side and use a smasher or plate to press down the patties to about 1/4 inch. Cut out some squares of parchment that fit the patty, then lay a parchment square onto the smashed patty and carefully transfer it onto a tray. Repeat with all the patties.
- Combine all the sauce ingredients in a bowl and stir until well combined. Please feel free to taste and adjust to your preference.
- Wash the lettuce and separate it into pieces that fit the bun. Thinly slice the tomato. Arrange the lettuce, tomato, cheese, oil, and buns on a tray to transport outside or near your cooking station.
Make the burgers
- Heat a griddle or griddle pan over medium-high heat. Once hot, add a touch of neutral oil to grease the surface. Flip a patty (or however many fit without it being overcrowded) onto the surface. Immediately apply weight and pressure with a smasher or flat object for 15-20 seconds.
- Season the meat with salt and pepper. Flip the patty after about 2 minutes or until a deep golden brown crust has formed. Season with more salt and pepper, add a piece of cheese, and cover the griddle or pan to allow the cheese to melt. 1-2 minutes later, the patty should be melted and cooked.
Assembly time
- Toast your buns on the side of the griddle or in another pan or oven while the patties are cooking. Once golden, remove from heat and add sauce onto both sides of the bun.
- To prevent the bun from sogging, add the lettuce first, followed by the tomato, and then the patty. Add a few pickled slices, then close with the top bun.
- Then dig in and ENJOY!!!
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