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Smash Burgers
These cast iron smash burgers, prepared on the grill, will be the only way you make burgers from now on. This smash burger recipe is so simple, but leaves you with juicy tender beef with melted cheese on top. These smash burgers are topped with a special sauce on top, for the ultimate burger recipe.
servings (8 patties)
Ingredients
Smash Burgers
- 1 1/2 pounds ground chuck (80/20 or mix of ground chuck and ground brisket)
- 1 teaspoon vegetable oil or high smoke oil
- Kosher salt
- Freshly ground black pepper
- Freshly sliced American cheese
- Brioche burger buns
- Butterhead or romaine lettuce
- Parchment paper
Special Sauce
- 1/4 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 3 tablespoons chopped dill pickles
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Equipment
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Instructions
Smash Burgers
- Preheat the grill to 400F. Place cast iron skillet or cast iron grilled on the grates and allow it to preheat for 5 minutes.
- While the grill preheats, form 2 inch balls with the meat (do not over work), you should have 8 balls. Season the top of each ball of beef with kosher salt and freshly ground black pepper.
- Raise the grill heat to 450F and brush the tsp of vegetable oil onto the skillet. The skillet will begin smoking.
- Depending on the size of your skillet, add 2-3 pucks of beef (do not crowd them since we will be smashing them down). Immediately place piece of parchment paper on top of puck and press down with a spatula, smashing the burger thin. (If one spatula isn't strong enough, use a second to assist). Repeat with other pieces of beef on skillet. Cook for 1 minute and 30 seconds.
- Flip the burgers and immediately place the sliced American cheese on top. Cook 30 more seconds until the cheese has melted. Remove from the skillet and repeat with remaining beef.
- Lightly toast the brioche buns on the grill.
- These burgers are meant to be eaten stacked with two patties per burger. Place bottom of brioche bun down, followed by lettuce, two patties, then spoon special sauce over the top.
Special Sauce
- In a small bowl, add the ketchup, mayo, and mustard, whisk to combine. Add in the chopped pickles and mix into the sauce. Taste and adjust condiments if necessary. If making ahead, place in an airtight container in the refrigerator.
Notes
Smash burger tips/FAQ's
- Use 80/20 ground chuck. If you're feeling adventurous, use half ground chuck and half ground brisket.
- You'll need a flat surface on the grill. Large cast iron skillet or a flat cast iron griddle to cook more at a time.
- The grill has to be HOT. 450F, allow the cast iron to heat up for 5 minutes prior to adding the beef.
- Use a piece of parchment paper between the beef and the spatula. This will keep the spatula from sticking to the meat.
- Some spatula's aren't strong enough to smash the meat enough. Use two spatula's to help press it down (or a burger press is ideal if you have one). Caution: watch your hands on the lip of the cast iron when smashing since it will be very hot.
- Cook the smash burger on the first side for 1 minute and 30 seconds.
- Flip the smash burger and immediately put the cheese on, cook 30 more seconds for the cheese to melt. Use fresh American cheese from the deli, it melts great on the smash burgers.
- Don't forget the special sauce!!
- Can I make this inside? Because of the high heat needed for these burgers, it will be very smokey. So if you don't mind your smoke alarm going off...
Video
Nutrition Information
Calories: 554kcal (28%), Carbohydrates: 4g (1%), Protein: 30g (60%), Fat: 46g (71%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 127mg (42%), Sodium: 477mg (21%), Potassium: 517mg (15%), Fiber: 0.5g (2%), Sugar: 3g (3%), Vitamin A: 92IU (2%), Vitamin C: 1mg (1%), Calcium: 44mg (4%), Iron: 4mg (22%)