The Ultimate Smash Burger (VIDEO)
This is my guide to making the ULTIMATE Smash Burgers at home! This recipe will give you all the tips and essential techniques to making a restaurant quality smash burger that is customizable to your liking!
Servings: 4
Equipment
- Parchment Paper cut into 4 x 4 inch squares
Ingredients
- 1 lb ground beef 80% lean / 20% fat
Caramelized Onions - makes about 1 cup of onions
- 2 large yellow onions
- 2 tablespoons avocado oil
- 1/8 tsp baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Toppings & Buns
- American Cheese sliced
- Iceberg Lettuce
- Sliced Tomatoes
- Raw Onions
- Chopped Chilis
- Hamburger Buns I use brioche buns or Martin’s Potato Rolls
Sauce
- Mayonnaise
- Ketchup
- Yellow Mustard
- In N Out Sauce click for recipe!
- Big Mac Sauce click for recipe!
Instructions
- Divide the ground beef into four 4 oz balls until they just come together. Do not overwork the beef.
- Make the caramelized onions: Slice the onions in half at the root then into ¼ inch slices. Heat a nonstick pan over medium heat and add 2 tablespoons of avocado oil. Add the onions, baking soda, salt and pepper. Mix well and cook over medium heat for 15-20 minutes until a deep brown color.
- While the onions are cooking, heat the griddle evenly over medium low heat until the temperature of the griddle reaches 350F.
- Place the ground beef on the griddle and top with a square of parchment paper. Use a burger press to smash the burger down with even force as far down as possible to create as much contact between the burger patty and the griddle. Season with salt and pepper to taste. Cook for 3-4 minutes until deep golden brown then flip.
- Immediately add the slice of cheese and cover and continue cooking for 2 minutes. Remove the patty to a plate. Add the buns to the griddle to toast for 30 seconds if desired.
- To assemble the burgers: Begin with the bottom bun and add a tablespoon of mayo or burger sauce of choice to the inside of the bottom and top buns. Lay down the bottom bun and add the chopped chilies (if using), tomato, lettuce, the burger patty, raw or caramelized onions, and the top bun.
Notes
Use 80/20 ground beef (or even 75/25) because the higher fat content helps create a delicious crust when smashed, while the meat stays juicy. Lower fat ground beef dry out more easily, especially when smashed thin on a hot surface.
When forming the balls (for the patties), do not overwork the beef! You want the beef to be nice and loose so they smash thinly - overworking will make the patties too springy.
If you don't have a burger press, you can use an alternative: spatula (wide, flat, and metal is recommended), small skillet or sauce pan (use the flat bottom but make sure it is clean), flat pot lid (be careful that it doesn't warp from heat). Use parchment paper between the beef patty and burger press to reduce sticking.
Make sure the griddle is preheated over medium heat so that it heats evenly - a hot surface will help the patties develop a delicious crust and also prevent sticking. Press down on each ball with even force as far down as possible to create as much contact between the burger patty and the griddle.
My recommended assembly is actually inspired by In-N-Out and is to prevent the bottom bun from getting too soggy from any juices from the beef. Begin with the bottom bun and add a tablespoon of mayo or burger sauce of choice to the inside of the bottom and top buns. Lay down the bottom bun and add the chopped chilies (if using), tomato, lettuce, the burger patty, raw or caramelized onions, and the top bun.
Nutrition
Calories: 380kcal | Carbohydrates: 7g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 404mg | Potassium: 417mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg