Smashburgers are hamburgers that are smashed thin and cooked on a grill, a flat-topped griddle, or a skillet. Many restaurants, including a famous one by that name, enjoy making burgers using this creating technique. Likewise, chefs across America enjoy putting their own spin on this favorite food! Try our easy recipe that makes four mouthwatering smashburgers.
Griddle-cooked smashburger recipe
Ingredients:
- 1 ½ lbs. 80/20 ground beef
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons avocado oil
- 8 slices American cheese
- 4 hamburger buns
- 8 cooked crispy bacon strips (for optional topping)
- 4 lettuce leaves, washed and trimmed (for optional topping)
- 1 large tomato, thinly sliced (for optional topping)
- 1 small red onion, thinly sliced (for optional topping)
- Ketchup (for optional topping)
- Mustard (for optional topping)
Directions:
Step one: In a large bowl, mix the ground beef, Worcestershire, salt and pepper, and garlic powder.
Step two: Create 8 equal size balls. Place them on a parchment-lined tray and pop them into the fridge to chill for 20 minutes.
Step three: Preheat a large cast iron pan or griddle over medium to medium-high heat. Add the avocado oil.
Step four: Add the balls to the hotgriddle. Immediately press down with a burger press or flat spatula to semi-flatten. (Only smash on one side. Note that if your grill is small – cook meat in batches.)
Step five: Cook smashed burgers for approximately 3 minutes on each side for medium. (Only flip patty once. Note that many chefs cook the patties until they are slightly caramelized on the outside.) One minute before removing meat from the grill, add a slice of cheese to each patty.
Step six: Lay out the bun and top with two smashed cheeseburgers, and some bacon, lettuce, tomato, onion, ketchup, and mustard as desired.
Enjoy!
Cooking technique switch up: Some chefs do not add salt to the burger mixture. Some prefer to season the outside of the patty with salt just before cooking instead, fearing that adding it to the inside of the burger draws out the moisture. Feel free to experiment both ways to see what you think is best!
Chef serving tips: Best served hot with your choice of French fries, pasta or potato salad, coleslaw, and a pickle on the side.
Serving variation: Looking to cut carbs?If so, serve smashburgers without the bun and on a bed of lettuce.
Leftover ideas to “beef” it up: Add leftover crumbled cooked burger meat to a pizza as a topping or add it to a lasagna, spaghetti sauce, or a vegetable soup recipe.
Click here for the 7 golden rules of grilling.
