Best 10 Homemade Smashburger Recipes

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

HOMEMADE SMASH BURGER RECIPE

Steps:

• Preheat the grill. Preheat your flat-top grill, griddle, or 12" cast iron skillet to medium-high heat.
• Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.
• Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.
• Grill the onions and smash the burgers. Spread some clarified butter on the grill or cast iron skillet and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat "ball" on top of each pile of onions and smash the ball flat with a spatula.
• Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.
• Toast the buns. While the burgers are cooking, melt more clarified butter on the cast iron skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.
• Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.

THE BEST HOMEMADE SMASH BURGERS

Steps:

• Mix all ingredients for the burger sauce, and set aside in the fridge. Mix all the Burger Juice ingredients together in a small bowl. In another medium-sized bowl, add the beef. Pour the Burger Juice into the beef, and gently break it up with a spoon or your hands and GENTLY mix thoroughly. Do not over-work your meat, be very very gentle with it. Once it's thoroughly mixed, scoop into 3-4oz sized balls. Cover the burger balls with plastic wrap and refrigerate for a minimum of a half hour. You want the meat to be super cold. You could also pop into your freezer for about 15 minutes.
• When ready to cook, heat a large cast iron skillet over high heat until SUPER HOT. Drop a tiny sprinkle of water to test it, if it immediately sizzles and bounces around and disappears, it's ready. No need to add oil, there's plenty of fat in the burger. Remove your burgers from the fridge or freezer and sprinkle them with kosher salt and pepper. Place about 3 to 4 balls in the skillet, leaving room for them to be smashed down. After 30 seconds of searing, smash them all the way down until they can't be smashed anymore, with a large heavy skillet. Leave them alone and let them cook for about 3 to 4 minutes, or when the edges start to turn brown. Flip them over and immediately place a slice of cheese on top of each patty. When the cheese melts, they're ready, about 1 to 2 minutes longer.
• Build your burger with the toppings of your choice and enjoy!

SMASHBURGER

Steps:

• Make the copycat smash sauce : In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you're ready to assemble your burgers.
• Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.
• Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

BEST SMASH BURGER RECIPE

Steps:

• Heat a cast-iron griddle over medium-high heat. Once sizzling hot, grease lightly with butter. Divide your ground beef into 4 equally sized balls - don't form them into patties!
• Place the ground beef balls on the griddle and smash them flat with a spatula. Each patty should be about 4" in diameter - we want those crispy edges!
• Season liberally with burger seasoning and cook until the edges brown, about 2 minutes. Flip the patties and season the other side. Finally, place a slice of cheese on top of each patty.
• Cook until the cheese melts and the burgers are medium-rare, about 1 minute.
• Serve on brioche buns or potato rolls with lettuce, onion, tomato, and burger sauce. Enjoy!

SMASHBURGERS - HOME-STYLE

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for several minutes. Take a square of heavy-duty aluminum foil and fold in half, then in half again, forming a square with four layers. Have a large can or small, heavy skillet at the ready.
• Divide ground beef into four portions and gently form into four loosely packed balls. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Immediately and carefully, press the aluminum foil down on the ball, with your palm, then form quickly with fingers around outside edges of the burger. Immediately place can or skillet over the foil and press down to even out the burger. Count to 10.
• Remove the can or skillet and the foil, season the burgers and continue cooking, without moving the burgers, until the juices from the burger bubble up through the top and burger is well browned. Using a sharp, metal spatula, loosen the burger, then flip.
• Add 2 slices of cheese and cover, cooking for an additional minute. Serve burger immediately with desired toppings, preferably the bacon and Smashburger sauce and repeat with the remaining beef.
• Combine the mayonnaise, mustard and pickle brine in a small bowl. Set aside until ready to serve.

SMASH BURGERS WITH THE BEST BURGER SAUCE

Steps:

• Make the burger sauce by combining the mayonnaise, ketchup, spicy brown mustard, minced pickles, pickle juice and paprika in a small bowl. Season to taste with salt and freshly ground black pepper and refrigerate until you are ready to use it.
• Divide the meat in half and season with salt and pepper by sprinkling on all sides of the meat.
• Spread some butter on the open sides of the buns. Heat a cast iron or heavy skillet over medium heat. Place the buns, cut side down in the pan and toast until golden brown.
• Turn the heat up to medium-high. Place the ground beef balls in the pan and firmly press down with a metal spatula or bacon press for 10 seconds. Cook for 3 minutes until the meat has browned, is a little crispy on the edges and you start to see juices on the top of the burger. Flip the burger over and cook for another minute or two. Top the burgers with cheese (if using) and cook for another two minutes.
• Spread some of the special sauce on the bottom of the burger buns. Add some shredded lettuce, a slice of tomato and the burger patty. Spoon some more special sauce on top of the burger and finish with the top of the bun. Serve immediately with lots of napkins!

COPYCAT SMASHBURGER

Steps:

• In a small bowl combine the mayonnaise, yellow mustard, and pickle brine. Mix well and set aside.
• In another small bowl combine the onion powder, garlic powder, paprika, salt, and pepper. Set aside.
• In a large bowl combine the ground beef and Worcestershire sauce. Mix well and divide into 4 large balls.
• Place 1 tablespoon of butter in a large skillet over medium high heat. Allow the butter to melt. Place the cut Kaiser rolls cut side down in the skillet and cook for 2-3 minutes or until they are lightly browned. Remove from pan and place on a plate.
• Place 1 tablespoon of butter in a large skillet over medium high heat. Add one ball of ground beef to the pan and press down firmly with 2 large crisscrossed metal spatulas for 10 seconds. Remove the spatulas and sprinkle the beef patty with the onion and garlic powder mixture. Allow to cook for 2 minutes then flip. (At this point begin cooking a second burger patty). Sprinkle the other side with the seasoning mix and top with a slice of cheese. Cook for an additional 1-2 minutes. Remove from skillet and keep warm.
• Repeat with the remaining tablespoon of butter and remaining 2 balls of ground beef.
• To serve spread the mustard mixture on the bun tops. Place the burger patties on the bottom buns and top with pickles, tomato, red onions, and lettuce. Top with the bun tops and serve.

HOMEMADE SMASH BURGER

Steps:

• 1) For sauce, dice pickle very fine and stir ingredients together. Store in refrigerator until needed.
• 2) Portion out three 6-oz. burgers and roll them into loose balls.
• 3) Heat your large cast iron skillet over medium-high heat for a few minutes until it's very hot. While it's heating prepare the second cast iron skillet (smaller) and wrap some foil around the bottom of it.
• 4) When you're ready to cook a burger, add some butter to the hot pan and let it melt. Then add a burger ball and press it down hard with the second skillet. Try to press down straight from above so create an even circle. Press down on the burger for 10 long seconds.
• 5) Remove the top skillet and season the burger with seasoning mix. When the juices start to bubble up from the burger, flip it.
• 6) If you're adding cheese, add it after the flip and cover the burger with a metal bowl to steam the cheese.
• 7) Cook the burger on the second side until the burger reaches 165 degrees F. in the center, about 90 seconds or so.
• 8) Serve the burger on a toasted bun with lots of sauce, lettuce, tomatoes, and red onion.

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.