Close-up of a beef patty with melted cheddar in a soft burger bun

8.4BM score

Homemade Smash Burgers

A take on the Our Burger Smash · Wahlburgers →A take on the The New Yorker Cheeseburger · Pickl →A take on the Sultan · Burger Bangor →A take on the Le Big Matt · Emmy Squared →A take on the Cheeseburger · Z-Burger →A take on the Double Beef Cheese Burger (더블 비프 치즈 버거) · Frank Burger →A take on the Double Cheeseburger · 7th Street Burger →A take on the Beast Style · MrBeast Burger →A take on the Harlem Classic · Harlem Shake →A take on the New York Smash Burger · Old Wild West →A take on the Fergburger · Fergburger →A take on the Double Smash · Hans im Glück →A take on the Oklahoma · Bastard Burgers →A take on the Satisfaction · Hundred Burgers →A take on the Double Cheeseburger · Au Cheval →A take on the Cheeseburger · VICIO →A take on the Smash Burger · Bareburger →A take on the Double Cheeseburger · Bunsen →A take on the Le Double Smash · Big Fernand →A take on the Double Cheeseburger · Bleecker Burger →A take on the The Jalapeño · Huxtaburger →A take on the Malmö Smash · Rekas Burgers →

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About

A smash burger is built on one idea: a cold ball of fatty beef pressed flat into a very hot pan, so as much of it as possible touches the metal and turns into crust. This recipe keeps everything else simple so that crust stays the point.

The beef should be at least 20 per cent fat and straight from the fridge; cold meat holds together when you smash it and fat is what browns. Press hard in the first minute and do not move the patty until a dark crust has formed. The sauce is a quick mix of ketchup, mayonnaise, sweet relish, vinegar, a pinch of sugar and garlic, close to the special sauces of the chains that made this style famous. Toast the buttered buns in the same pan, add Cheddar or Colby, raw red onion and serve straight away.

Ingredients

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Ketchup1 tablespoon ketchup
Mayonnaise1 tablespoon mayonnaise
Sweet pickle relish0.5 tablespoon sweet pickle relish
White vinegar1 teaspoon vinegar
Sugar0.5 teaspoon white sugar
Garlic powder0.5 teaspoon granulated garlic
Black peppersalt and freshly ground black pepper to taste
Ground beef1 pound ground beef, at least 20% fat, refrigerated until cold
Burger bun4 hamburger buns, split
Butter1 tablespoon butter, or as needed
Cheddar4 slices Cheddar or Colby cheese
Colby Jack4 slices Cheddar or Colby cheese
Red onion0.5 small red onion, sliced
Black peppersalt and freshly ground black pepper to taste

Recipe

1
In a small bowl, stir together the ketchup, mayonnaise, pickle relish, vinegar, sugar and garlic. Season with salt and pepper, cover and set aside: this is the special sauce.
2
Divide the beef into 4 equal pieces, roll each into a ball and chill until you cook. Butter the cut sides of the buns.
3
Heat a large cast iron or nonstick skillet over medium-high heat, with a little vegetable oil if you are worried about sticking.
4
Put two balls in the pan and smash them flat with the bottom of a small saucepan or a spatula. Hold them down for about 1 minute, until they sear, then season with salt and pepper. Cook until a deep crust forms and flip.
5
When the second side is nearly done, add a slice of cheese. Push the patties to one side and toast the buns in the pan, buttered side down. Keep cooking the burgers for about 5 minutes, until the cheese melts, the centre is no longer pink and a thermometer reads at least 160 degrees F (70 degrees C).
6
Move the buns to a plate, set a patty on each bottom bun and spread the toasted side of the top buns with special sauce.
7
Scatter a few onions over each patty and close with the top bun.