Smashburger Recipe – A Beautiful Mess

Smashburger is a popular fast-casual restaurant, but this is their homemade version. I like to make smash burgers at home. This is because Smashburger uses an ultra-fast cooking method that produces a thin patty and crispy crust. You can make it super thin if you like, which reminds me of Steak and Shake, but I tend to make my copycat Smashburgers a little thicker. This cooking method is also simply fun. Now, let’s crush the hamburger!

The actual burger patty is very simple with just a handful of ingredients, but it’s packed with flavor. This is an easy weeknight menu that can be prepared in about 30 minutes. Plus, this smashburger recipe can be customized to suit your burger preferences. I often make cheeseburgers with lots of lettuce, mayonnaise, and barbecue sauce. So do you, but be sure to try these out on your next burger night.

Related: Make your own Big Mac sauce or Chick-fil-A sauce to go with this burger recipe.

material

• Ground Beef – 80/20*
• soy sauce
• Worcestershire sauce
• garlic powder
• onion powder
• salt and black pepper
• Oil – canola or vegetable or butter

You will also need the ingredients to put the burgers together. Hamburger buns, lettuce, tomatoes, onions, pickles, American cheese slices, and your favorite condiments like ketchup, mustard, and barbecue sauce.

*This ratio, or ground chuck, works very well in this recipe. If you want to use a leaner variety of burger, or try a different meat like ground turkey or ground chicken, this recipe will also work, but the burger patty may be a little dry. The higher the fat content, the more juicy the burger will be.

How to make smash burger

Mix ground beef, soy sauce, Worcestershire sauce, garlic powder, and onion powder in a bowl. Mix with clean hands until just combined. There is no need to over mix this.

Make 4-5 balls of ground beef for the hamburger patties and place on a plate. Chill in the refrigerator for 15-30 minutes.

I like to use a large cast iron pan for stovetop burgers. Heat a cast iron skillet until smoking hot and add cooking oil. Season both sides of the burger patty with salt and pepper. Then place it in a hot pan. Wait 30 seconds, then press the burger flat with a burger press or metal spatula. Continue cooking for an additional 1 minute and 30 seconds (about 2 minutes total), then flip the burgers. Press again and continue cooking for another 2 minutes.

Toast the hamburger buns and prepare other toppings. Place the cooked burger on a toasted bun and top with your favorite vegetables and sauce.

tips on how to make

• a burger press is a fun tool to use for these. However, it’s not completely necessary, as a sturdy spatula will work just as well.
• Aim for a burger weight of about 1/4 pound per patty. This will make a medium-thick hamburger steak. If you want a thinner burger patty like Steak and Shake, you may want to use less meat per burger.
• When making cheeseburgers, I usually add the cheddar cheese on top of the burger right after I flip it so the cheese has a little time to melt.
• Wear long sleeves and oven mitts when using the hamburger press or spatula to avoid splashing hot oil onto your hands and arms while cooking. Not everyone needs this, but I almost always do this when cooking burgers or bacon on the stove.
• If you want to check your burgers before removing them from the skillet, cut them open to see the pink (uncooked) meat inside, or use a meat thermometer. The internal temperature should reach 160°F, but keep in mind that the temperature may continue to rise after you remove it from the pot, so it may be slightly lower than this temperature.

what to eat with a hamburger