RESTAURANT QUALITY SMASH BURGER IN YOUR HOME

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NO GRILL NEEDED, THIS SMASH BURGER CAN BE DONE IN A SMALL KITCHEN AND STILL TASTE AMAZING. YOU'LL BE SURPRISED!

Who doesn't love smash burgers?

I’ve been in the burger game for a while. When a new restaurant pops up saying 25-day dry-aged beef burgers or short rib blend with 50% chuck, I am lined up ready to feast!

How to make Smash Burgers?

The best news is, burgers can be arranged in thousands of different ways.

What type of bun do you like?

What condiments do you love to add on top?

The possibilities are endless!

Here I am covering how to create an incredibly flavorful chuck blended smash burger.

Why are smash burgers so good?

Why are smash burgers the best in my opinion? In a technical term: when your beef patty meets some heat, the amino acids and sugars within it begin reacting, which results in changes of flavor and color.

So, when you “smash” your burger patty down, you’re creating more surface area for this flavor reaction to take place and release. In less technical terms, when smashed, it cooks in all those juicy flavors and tastes delicious.

Smash Burgers on a Cast Iron

Let’s talk about the buns. I used gluten-free hamburger buns for this recipe but brioche buns, potato rolls, or even Ciabatta Rolls can turn out delicious.

The first thing to do is butter the inside parts of the buns. Melt that butter and brush it in. Then, after a pan is heated up, place on those buns butter side down until they get crispy. This usually takes 5-7 minutes.

OK, time for those smashed burgers to turn golden brown. If you have a cast-iron skillet, that would be the preferable option. Cast iron skillets are able to retain heat at higher temperatures and lock in flavors that circle around the pan. If you end up buying one, make sure it is pre-seasoned.

Heat the skillet with oil and, once hot, gently place the burgers in the pan. Season with salt, pepper and if you have a burger seasoning that is a plus. Leave grilling for 3 minutes and then flip over. As soon as they are flipped to the other side, grab your cheese and gently blanket the burgers. Turn off the heat and leave in the pan for another 3 minutes.

Smash Burgers on a Cast Iron

Now that the cheese is melted, you can begin arranging your burger design and dollop on those condiments of choice. I added a cilantro mayo dressing to this burger.

When I pile up a burger, I will start with laying down the bottom half of the bun and brushing it with some secret sauce. Then, place the lettuce down, if you have it. Putting the lettuce on the bottom before the burger will make it so the bun doesn’t get greasy from the burger. It’s like a little blanket or towel to keep your hands less messy.

Ok, now for the star of the show… the burgers. Carefully pile those cheesy burgers on top of each other. Place those caramelized onions on top, add the tomatoes and finish off with a spread of that secret sauce on the top bun. Press all of it down and you, my friend, have a delicious burger.

Building the Smash Burger

Now that the cheese is melted, you can begin arranging your burger design and dollop on those condiments of choice. I added a cilantro mayo dressing to this burger.