What is summer without hotdogs and burgers? Steve became famous for his “Smashburgers” even before it became trendy to do so. One day I sat next to someone at a meeting and we struck up a conversation on our favorite topic – food. I was telling him about our outdoor kitchen and he recommended a fast and easy way to cook burgers. Sadly, I don’t even remember his name but his generosity has changed our concept of burgers. Happily, I see the trend has caught on – I just saw an article in the paper telling about this method. Maybe that is my guy?So what is the Smashburger? It is two thin patties cooked quickly in a pan or on a griddle sandwiched with cheese. Each patty is seared on each side and a bit pink in the center. The burger can’t be served on just any bun – we have found that the brioche buns are the best and they are readily available at many grocery stores.
When guests come over they are astounded at how simple this is. First we season hamburger with salt and pepper, mixing it, Then shape the mixture into balls 2 – 2 1/2 oz balls. Cover and refrigerate these for at least 30 minutes or up to two days. Pull them from the fridge and use them quickly…the key to the juicy burger relies on a quick sear and the chilled meat allows the juices to stay intact. Steve smashes the balls into patties on the hot griddle or pan with his bacon press.These burger are not ones that sit around on platters. They are made quickly and eaten right away so the juices don’t make the bun fall apart. If you can, have your bun waiting with all the condiments.
This method took a few tries perfect so don’t be discouraged – keep plugging away to find the right method for you. Here are a few things that we found work for us:
- A ratio of 85% lean and 15% fat works the best.
- Season the hamburger meat with salt and pepper and mix thoroughly.
- Roll the meat into 2 – 2.5 oz balls. We like the 2.5 oz because the burger will flatten to the size of the buns we use.
- Refrigerate the balls at least 30 minutes before using – the meat must be thoroughly chilled when it hits the pan.
- Use a bacon press or some other heavy object to smash the ball into a patty on a searing hot griddle or pan, sear on one side 30 – 60 seconds until browned on that side, flip the burger and smash to sear on the other side.
- Place a slice of American cheese on a patty and stack another on top.
- Have a toasted bun waiting.
- Enjoy immediately
- 1 lbs 1.3 of hamburger* we use 85% lean/15% fat
- 2 teaspoons of salt
- A few grinds of pepper
- Toasted Brioche Buns
- Condiments – Mustard Mayo, Ketchup, Pickles
Season the hamburger meat with salt and pepper and mix thoroughly.
Roll the meat into 2 – 2.5 oz balls. We like the 2.5 oz because the burger will flatten to the size of the buns we use.
Refrigerate the balls at least 30 minutes before using – the meat must be thoroughly chilled when it hits the pan.
Use a bacon press or some other heavy object to smash the ball into a patty on a searing hot griddle or pan, sear on one side 30 - 60 seconds until browned on that side, flip the burger and smash to sear on the other side.
Place a slice of American cheese on a patty and stack another on top.
Have a toasted bun waiting.
July 28th is National Hamburger Day and to celebrate these fabulous foodie bloggers are sharing their favorite burger recipes! Check them out now:
- Animal Style Burgers from Karen’s Kitchen Stories
- Copycat Smashburgers from Hezzi-D’s Books and Cooks
- Fajita Burgers from A Day in the Life on the Farm
- Gourmet Burgers with Chiptole Mayo from Amy’s Cooking Adventures
- Hatch Green Chile Burger from Palatable Pastime
- Lamb Burgers with Feta Sauce and Minted Tomato Salsa from Caroline’s Cooking
- Maple Mustard Turkey Burgers from Making the Most of Naptime
- Smash Burgers from Monica’s Table
I love a simple but delicious recipe! These look wonderful.
Your smashburgers look amazing. I cannot take my eyes off the photos. Thanks for sharing the burger-love!
My dad loved smashburgers!!! SO glad I can now make these babies at home!!!
Wow, Monica. These look amazing. I’ve got to give this a try…so easy!
Thanks for perfecting this technique and sharing it with us. I love a SmashBurger and can’t wait to try it at home.
There is actually a burger joint that is called Smashburger in Albany 🙂 They serve up some great Certified Angus Beef burgers smashed 🙂 Great burger and method! Thank you for sharing!
Well I have never heard of a smash burger and now my world has changed! Loved your tips. I want a bacon press like your husband’s. Great post!
I love a juicy burger1 Great reminder to chill the meat first!
I have been wanting to make smash burgers all summer. Now I know how. They sound amazing!
Yum, I love the stacked burger.
It’s 9am and all I want to eat right now is a smash burger. It looks ah-mazing!
I love the simplicity and drool-factor of this! Such a good technique!
I know but there is a problem – I can’t seem to get Steve to make any other kind of burgers!
Great minds think alike! I did a Smashburger too but I like that yours is a double. It looks really good and super simple!
Thanks Hezzi! Simple is best, isn’t it?
They look great! I’ve heard of this but have never tried it I always grill my patties, but it looks like when it’s cold and blustery here in Calgary I will be making these indoors on a searing hot cast iron pan! Thanks for the inspiration!
Thanks for stopping by Shannon!
I went from never hearing of a smash burger to having two different recipes for them from this event. Thanks.
I am completely jealous of your cast iron smasher! P.S. Your burgers sound amazing!
They are fun, aren’t they? Thanks for stopping by!
Oh My Gosh, I need one of these burgers. I have never heard of a smash burger, but now that I have seen how simple it is to make, I know I have to give it a try.