This recipe will show you how to make a smash burger perfectly every time. The recipe not only ensures consistency, but you get a juicy burger with that classic smash burger crusty exterior.
What Is A Smash Burger?
Smash burgers have been a thing forever, long before the burger restaurant chain of the same name started. Smash burger refers to the literal smashing of a ball of ground beef on the cooking surface during cook time. Smashing provides a flatter meat patty and helps ensure the entire surface area of each side of the patty gets cooked fully fast and furious.
Now getting great delicious results requires technique for the most part. So though the ingredients are super simple, definitely follow the detailed instructions on how to make proper smash burgers.
Mood Music
My favorite burger is from my old neighborhood spot, Wingfields. Their burgers are simply dressed, but excellently cooked. Wingfields, located in the heart of historic Oak Cliff in Dallas is iconic and legendary. This smash burger recipe is an ode to Oak Cliff’s finest.
Smash Burger Ingredients
- Ground Beef
- Hamburger Buns
- Tomatoes
- Lettuce
- Cheese Slices
- Pickles
- Dijonnaise - recipe in cooking instructions
- Red Onion
- Salt
- Pepper
- Ghee
How To Make A Smash Burger
Mix dijon mustard and mayo in a ball with lemon juice plus spices (paprika, salt, pepper, garlic powder). Set aside.
Pre-heat cast iron skillet on high heat. Skillet should be smoking before adding meat patties.
Shape patties into large meatball size. Add clarified butter (ghee) to skillet, then add one patty to the skillet. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty.
Sprinkle the patty with salt and pepper as it cooks. Cook for two minutes, then flip. Add a slice of cheese on top and cook another 2 minutes. Repeat for the other patties.
Serve smash burgers on toasted buns, topped with lettuce, tomato, pickles, onions, and dijonnaise.
Cooking Tips and Considerations For Making Smash Burgers
Use quality ground beef. I prefer grass-fed with a decent amount of fat. Burgers that are too lean can be dry after cooking.
Use an oil. fat with a high smoke point. I prefer ghee which easily holds up to high heat cooking and helps form that nice exterior crust on th patty.
If you have a hamburger masher great, but if not don’t sweat. I’ve used everything from a skillet to a small plate to smash my burgers.
American cheese is the best for melting, so go with it.
Season just before cooking and immediately afterwards for optimal flavor.
Don’t waste time working the ground meat. Overworking leads to tough chewy meat.
Dress your burger as simply or as complex as you see fit.
I like to eat my burgers with fries and slaw or an okra salad with collards.
Similar Recipes
Braised Beef Neck Bones Sandwich
For other smashed technique-based recipes try these:
Duck Fat Smashed Sweet Potatoes
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Ingredients
For the Burger
- 1 pound Ground Beef
- 4 Hamburger Buns
- 1 large Tomato sliced
- 4 Lettuce leaves
- 4 Cheese Slices
- 1 cup Pickles sliced
- 1 medium Red Onion sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Ghee
For the Dijonnaise
- 1 tablespoon Dijon Mustard
- ½ cup Mayonnaise
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ½ tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 tablespoon lemon juice
Instructions
Make the Dijonnaise
- Mix dijon mustard and mayo in a ball with lemon juice plus spices (paprika, salt, pepper, garlic powder). Set aside.
Make the Burger
- Pre-heat cast iron skillet on high heat. Skillet should be smoking before adding meat patties.
- Shape patties into large meatball size. Add clarified butter (ghee) to skillet, then add one patty to the skillet. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty.
- Sprinkle the patty with salt and pepper as it cooks. Cook for two minutes, then flip. Add a slice of cheese on top and cook another 2 minutes. Repeat for the other patties.
- Serve smash burgers on toasted buns, topped with lettuce, tomato, pickles, onions, and dijonnaise.
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