The best smash -burgers [How To]

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Smash burgers are my favorite of all burger varieties. A loosely packed, thin patty is “smashed” on a warm baking sheet until its edges are crispy and delicious. This recipe for smash burgers consists of 100% grass-fed beef, a piece of American cheese, salad tomato; Inspired by my Copycat Shake Shack Burger.

If you’ve never had a smash burger, you’re in treats. I feel like the last few years that smashing burgers have really had for a moment. They have become insanely popular at restaurants. The best thing about them is that they are super easy to make at home – no barbecue required!

Serve these with a honey deuce cocktail, a caprese salad and a strawberry cream cake for the perfect summer dinner.

Ingredients for smart burgers

Meat – You can use painted meat you like. I prefer 100%grass -fed 85%/15%. But you are welcome to use painted chicken, turkey or vegan meat compensation.
Potato buns – I love Martin’s potato buns because they help everything melt into each other.
American cheese – There is something very unnatural and delicious about the way American cheese melts on a hot patty. I love it so much. My favorite is from Sargento.
Special sauce -Inspired by in-n-out I love to make a homemade burgers sauce. It has pickles, mayonnaise and ketchup.
Pickles -I think this is a non-starter. This is an absolute requirement to make the most delicious burgers.

See recipe card for the rest of the ingredients and instructions.

How to make smash burgers

Shape your meat pucks. We want the meat loosely to form for pucker. This will help make it easier to smash.

2. Prepare your toppings. Get everything ready – slice up the tomatoes, wash up lettuce leaves, mix up your special sauce and get pickles and cheese. This recipe goes fast, so be sure to prepare everything in advance.

3. Shake your buns. I like to strangle the inside of each bun with softened butter and lightly toast them in the pan.

4. Cook patties. Turn the heat to high in a cast iron bucket. When hot, add the cold puck of the meat to the frying pan. Top it with a piece of parchment. Smash it using a spatula or a meat press. You want patty super thin!

5. Cook on the first page for 2-3 minutes. Turn and cook on the other side for 2 minutes. Drap a piece of American cheese on top.

6. Collect burgers with burgers sauce, patty, pickles, salad, tomato, red onion and more burger sauce.

Tips and tricks to smash burgers

Do not shape the flesh for patties – Biggest tip is not, I do not repeat to form them for patties. Not doing this actually makes it easier.
The beef should be cold straight from the fridge. There is no need to bring this to room temperature, as you would say, a steak.
If you don’t have a burger pressYou can use a metal spatula. Press that spatula with the back of a wooden spoon! No smart tools are needed.
Choose your bun carefully. I think Brioche Boller is delicious. Regular burger buns also work. But my favorite is a potato bowl because of how soft and flavorful they are.

What to serve with these smash -burgers

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To bowl the buns:

Place a pot over medium-low heat. You will need to do this in batches. Add the butter, and when melted, add as many potato bowl half, inside as you can, and cook until toasted and slightly golden brown, approx. 1 to 2 minutes. Remove it from the pan and put it aside. Repeat with the remaining potato buns until they all have toasted. Add more butter to the pan as needed.

To make patties:

Divide the 2 pounds of soil wagyu ox meat into 4-ounce piles that are loosely packed (no need to form patties). I like to place them on a baking sheet as I needed to cook them in batches. Top each pile of beef with a few clamps salt and a few rounds of freshly cracked pepper.
Place a cast iron over medium-high heat. Preheat the pan until hot, then add about a teaspoon or two oil. Add two cookies, distance of approx. 4 inches apart, then smash them flat with a spatula for forming patties 4 inches in diameter. Cook until the edges are brown and unclear, about 2 minutes. Turn patties, season with salt and pepper, and cook for an extra minute or two. Transfer to the baking sheet to a hot oven to keep warm. Repeat with cooking patties until you have worked you through the whole beef.
Remove the baking sheet with patties from the oven and top each patty with a slice of American cheese. Transfer back to the oven until the cheese is melted. American cheese melts pretty easily; You may only need 2 to 3 minutes in the oven.

To collect smash -burgers:

Add an iron of mayonnaise to both halves of bun. Add Patty, top with slices of pickles, tomato and salad. Serve immediately.

Tips and tricks

Biggest tip is that not, I repeat them do not form them for patties. Not doing this actually makes it easier.

The beef should be cold straight from the fridge. There is no need to bring this to room temperature, as you would say, a steak.

If you don’t have the perfect spatula for smash burgers (some restaurants have heavy smashers) don’t worry. I used a plastic pancake spatula and then pressed the spatula with the back of a wooden spoon! No smart tools are needed.

Choose your bun carefully. I think Brioche Boller is delicious. Regular burger buns also work. But my favorite is a potato bowl because of how soft and flavorful they are.