Smash Burgers are an easy summer dinner made with seasoned ground beef pressed thin on a hot grill, melted cheese and a homemade burger sauce. Because each patty cooks in about 10 minutes total, this quick recipe suits busy weeknight dinners, summer cookouts or a backyard party of eight.
Press hard and fast on a surface at 450 degrees, because the crust forms only while the raw beef is still soft. Waiting even thirty seconds sets the bottom, so the patty will not spread thin and the edges stay pale.
This version works smoked paprika, garlic powder and Worcestershire straight into the beef, so the seasoning reaches the middle rather than just the crust. A pickle heavy burger sauce and onions cooked beside the patties finish it, which keeps everything on one surface.
Smash Burgers
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes433
kcalSeasoned ground beef gets divided into eight balls, smashed thin on a 450 degree grill and topped with melted cheese. A tangy pickle and mustard mayonnaise sauce goes on the toasted bun, along with onions cooked alongside.
Ingredients
- For the Burgers:
2 pounds ground beef
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon seasoning salt
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
8 slices cheese (American or cheddar)
1 large onion, sliced (optional)
8 hamburger buns
- For the Homemade Burger Sauce:
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon ketchup
1 tablespoon pickle juice
1 tablespoon chopped pickles
Directions
- Preheat the grill:Heat your grill or griddle to 450°F, or use a cast iron skillet over medium high heat.
- Make the sauce:Mix the mayonnaise, yellow mustard, ketchup, pickle juice and chopped pickles in a small bowl. Set aside in the fridge until serving.
- Season the beef:Combine the garlic powder, smoked paprika, seasoning salt, Worcestershire sauce and black pepper with the ground beef in a large bowl. Divide into eight equal portions, each about 4 ounces, and roll into balls.
- Smash the patties:Place the beef balls directly on the hot surface. Lay a square of parchment on top and use a spatula, burger press or the bottom of a cast iron skillet to flatten each one to about ½ inch thick. Press down hard.
- Cook the first side:Close the lid and cook 3 to 5 minutes, until the edges begin to brown and the bottom is golden and well seared. Sauté the sliced onions on the grill while the patties cook.
- Flip and melt:Flip each patty once and lay a slice of cheese on top. Close the lid and cook another 3 to 5 minutes, until the cheese melts and the beef reaches 160°F.
- Toast the buns:Butter the cut sides and place them on the hot grill for about 30 seconds, until lightly browned.
- Assemble: Spread burger sauce on the bottom bun, add the patty with melted cheese and the onions, then add any other toppings and the top bun.
FAQs
Why put parchment paper on top before smashing?
Beef sticks to a metal press or spatula and tears the patty apart when you try to lift it away. A square of parchment between the two lets the press release cleanly every single time. Peel the paper off right after smashing, since it will scorch if you leave it sitting on the hot surface.
How quickly do you need to smash the ball once it hits the grill?
Smash within about thirty seconds of the ball hitting the hot grate, while the outside is still raw and pliable. Once the bottom begins to sear it stiffens up, so pressing then only compacts the meat instead of spreading it out. Hold the press down firmly for a full five seconds rather than pushing and releasing it quickly.
Should you mix the seasoning into the beef or season the outside?
Mixing the seasoning through the beef, the way this recipe does, puts flavor in the center of every single bite. The tradeoff is that salt starts dissolving proteins, which gives the patty a slightly springier bite than a plain one. Season only the outside instead if you want the looser, craggy texture found at burger counters.
Can you shape the beef balls ahead of time?
Portion and roll the balls up to a day ahead, then keep them covered in the refrigerator on a lined tray. Cold beef actually smashes better than room temperature beef, since the fat stays firm and renders much more slowly. Take them out of the fridge while the grill preheats, so the centers are not still refrigerator cold.
Do you need to scrape the griddle between batches?
Scrape the surface between batches, because the browned bits left behind will burn and turn bitter under the next patty. A metal bench scraper clears them away in a single pass and takes only a few seconds. Leave a thin film of rendered fat behind, though, since that helps the following batch release cleanly.
