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Smash Burger

A homemade Smash Burger offers a delightful and savory meal, with its thin, crispy exterior and juicy interior. This recipe replicates the indulgent taste of a restaurant-style burger, and it’s ready in a matter of minutes. Customize with your favorite toppings and enjoy!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 Burgers
Course: Burgers recipes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 24 ounces 680 g ground beef (80/20)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon 15 ml vegetable oil
  • 8 slices American cheese

Method
 

  1. In a small bowl, combine the salt, pepper, garlic powder, and onion powder to prepare your seasoning mix.
  2. Divide the ground beef into eight equal portions, roughly 3 ounces each. Shape the portions into balls.
  3. Preheat your flat-top grill and lightly coat it with vegetable oil to prevent sticking. Sprinkle each meatball with the seasoning mix.
  4. Place the seasoned meatballs on the grill with the seasoned side facing down.
  5. Cover each meatball with parchment paper and use a heavy weight to press down, flattening them into thin patties. Focus on creating thin edges.
  6. Once the patties are flattened, season the exposed side.
  7. Cook the patties until the edges become brown and crispy, approximately 2 minutes.
  8. Carefully slide a scraper underneath each patty and flip them over.
  9. Immediately place a slice of cheese on each patty after flipping. Continue cooking for about 2 minutes, until the cheese is fully melted.
  10. If creating double-stack burgers, place one patty on top of the other with cheese sandwiched in between. Remove the patties from the grill and serve immediately.

Notes

Smash Once: Only smash the burgers once, immediately after placing them on the griddle. Allow them to cook undisturbed for a few minutes to achieve proper browning and caramelization.
Press Thin: While it may seem unusual to press the patties so thin, it’s essential for the desired crispy texture. The edges should be especially thin, with some areas of the burger nearly translucent.
Tools Needed: A large metal spatula will work for pressing the patties, but a bacon press can ensure a more even, thin result by adding weight.
Buns and Toppings: This recipe focuses solely on the burger patties. Customize your burger with your choice of buns and toppings.