Smash Burgers

 These Smash Burgers might just be the best burger you’ll ever make at home. They’re juicy, not too thick, and have perfectly crispy edges, and melted American cheese! They’re so simple, yet insanely good!

(Originally published May 13, 2020)

When I received my latest issue of Cuisine at Home, I was all but drooling when I saw a picture of the most delicious looking burger on the front cover. In huge letters it said “SMASH IT! Smash Burgers —so easy, so fast, so good.”

So did I make them? Absolutely I did, and we’ve now eaten these burgers four times in the last two weeks. I’ve also been told by my boys that I need to make them at least once a week and possibly more than that.

It’s probably safe to say, we’ve all become obsessed with these burgers! The combination of juicy meat with crispy edges and melted cheese on a buttery toasted bun seriously bring tears of joy.

I wish I would have had a video of all of us eating these for the first time. It was like we’d all died and gone to burger heaven. It was quite comical.

You might be asking, WHAT IS A SMASH BURGER?

The name says it all here. A smash burger is exactly what it sounds like. It’s ground beef that is mashed onto a griddle and cooked until golden and crispy, then topped with melted cheese.

Making a smash burger is a little different than making a traditional hamburger on the grill. Instead of forming the ground beef into perfect patties with smooth edges, you go rogue here. Don’t pack/shape the meat into a smooth ball or shape it into a patty. You want a shaggy ball of meat that is loose. Season the ball of meat generously, on all sides, then smash it onto a preheated griddle. You really want to smash it here just like the picture below (picture from Cuisine at Home).

Make sure you put pressure on the meat on the hot griddle with one or two spatulas for 10 seconds to achieve the a good sear and crispy edges.

TIPS FOR MAKING THE BEST SMASH BURGERS EVER!:

• Gather the meat into a loose, shaggy ball, rather than shaping it into a perfect patty. This prevents the burger from becoming too dense and allows it to cook more quickly and evenly.
• Season the meat generously on all sides. I promise it will taste so much better if you season the entire mound of meat and not just one side of it.
• Make sure your pan is heated before you place your meat on it.
• If you only have one large firm spatula, you can use any other kitchen utensil to press down onto the spatula you’re using to smash the burger. Using two utensils, whatever they might be, gives you more leverage when you’re pressing down. (See picture above.)
• Keep pressure on the meat for the first 10 seconds to ensure a good sear. You’ll notice the edges of the burger will be shaggy and uneven,  that’s what you want. Those edges are going to crisp up and be delicious.
• Don’t skip the cheese or try using another kind of cheese. I know you may not be a fan of sliced processed, American cheese, but it’s what sets these burgers apart. I use the Kraft singles.
• We love to put fry sauce on ours. (If you live in Utah, you absolutely know what fry sauce is!)  I whisk together about equal amounts of mayo and ketchup and add a little freshly ground pepper. Delicious for fries and on burgers!

Remember the burger here is the star of the show, so keep the toppings simple so the burger stands out.

I’d love to hear what you think of these if you make them!

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Recipe Source: Cuisine at Home Magazine MayJune 2020