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Take smash burgers from the restaurant to the stovetop with this copycat recipe for the beloved burger. If a cheesy stack of flat beef patties sandwiched between layers of fresh ingredients and a delicious burger sauce is how you like your burger served, this homemade “smashed” burger recipe is destined to be a regular on your grill. For a recipe that takes burgers to new heights, try this homemade smash burger.
Smash Burger Patties
1 ½ lbs ground beef
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
4 slices of American cheese
⅓ cup mayonnaise
1 tsp yellow mustard
4 potato buns
2 tbsp softened, unsalted butter
2 dill pickles, sliced
2 cups iceberg lettuce, shredded
1 large tomato, sliced
½ red onion, sliced
Portion Beef Patties
Divide the ground beef into 8 even portions, and loosely roll them into balls. Cover them and refrigerate while preparing the remaining ingredients.
Prep Sauce & Buns
Combine the mayonnaise and mustard in a mixing bowl. Set aside half in a separate bowl, then refrigerate.
Spread butter on the buns before toasting them in a cast iron skillet over medium-high heat until golden brown.
Cook The Patties
Place 2-4 burger balls on a cast iron skillet over medium-high heat, then quickly press parchment paper firmly on the meat to form a thin patty.
Discard the parchment paper and season the patties with salt, pepper and garlic powder. Spread on some mustard-mayo sauce, then cook for 2 minutes on each side until the patties are seared and juices bubble in the skillet.
Scrape underneath the patties with a spatula facing down at a 45-degree angle to get beneath the caramelized parts, then flip. Cook for 1 more minute before topping half the patties with sliced cheese, then stack the other patties on top of the patties with cheese, forming a patties and cheese sandwich.
Assemble The Smash Burgers
Spread a layer of the mustard-mayo sauce on the bottom of a bun. Then, top with sliced pickles, shredded lettuce, sliced tomatoes, and onions before adding a double-patty, mustard-mayo sauce, and closing it up with the top of the toasted bun.
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