These Smashburgers 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!
When I got 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! Smashburgers —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 SMASHBURGER?
The name says it all here. A smashburger 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 smashburger 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 SMASHBURGERS 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!
- 2 tablespoons kosher salt
- 1 tablespoons black pepper
- 2 teaspoons garlic powder
- 1 pound 80% lean ground beef (or 85% extra lean is fine too)
- 4 slices of American cheese (I use Kraft singles)
- 1 burger bun, split
- Softened or melted butter
Toppings: (all optional)
- Combine salt, pepper, and garlic in a small bowl. Set aside.
- Preheat cast-iron griddle pan, cast-iron skillet, or electric griddle over high heat just until smoking.
- Divide meat into 4 mounds (4 oz each). Don’t shape the meat into a ball or patty. Generously season the meat on all sides with the seasoning mix.
- Place the meat onto the griddle, press with the back of a spatula for 10 seconds (you can use a second spatula for even more leverage). Cook the meat patty about 2½ minutes on the first side. Flip patty then top with cheese and cook just until cheese begins to melt, about 1 1/2 more minutes.
- For the bun, spread buns with butter and toast buns directly on a griddle, or in a skillet, until golden brown, about 10–15 seconds. Serve burgers (single or double) on bun with desired toppings.
- You WILL NOT use all of the seasoning mix on the four burgers this recipe makes. Store the remaining seasoning in an airtight container to use next time you make these burgers.
Recipe Source: Cuisine at Home Magazine MayJune 2020