Smash burgers have been around for a while. Popular in burger joints across the country, smash burgers are known for how quickly they cook up and for their browned, craggy and crispy edges. This is created by using the smash technique. First you roll the beef into 4 balls. In a skillet or griddle, over high heat, place the balls with a piece of parchment over each, using a stiff spatula to smash down the burger as thin as you can. Cook for 2 minutes, flip and cook (add cheese) for 1 additional minute. That’s it! Top your burger with your favorite condiments and of course the secret sauce.
Smash Burger with Secret Sauce
Serves: Makes 4 patties
Smash Burger Sauce (for mixing with the ground beef)
4 tablespoons butter, softened
1 tablespoon Worcestershire sauce
Burger and Toppings
1 lb ground beef (80/20)
Brioche buns
American cheese (thinly sliced)
Secret sauce (see below)
Toppings/ onion, lettuce, tomato, pickle …….
- Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes – you just want them to be pretty cold so the butter mixture doesn’t immediately melt out everywhere once you start cooking them.
- Toast the buns on your skillet or griddle until golden.
- Prep the toppings and secret sauce (see below).
- Cut a small piece of parchment paper that you’ll use on top of the burgers to prevent sticking.
- Heat a cast iron skillet or flat griddle until it’s very hot; place a few of the burgers on the hot surface. Sprinkle them with a big pinch of salt and let them sit and sizzle for about 20 seconds.
- Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They’ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.
- Assemble your burgers! On toasted brioche buns add smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that secret sauce. Adapted from: Pinchofyum
Secret Sauce
Mix 1/2 cup mayo, 2 tablespoons ketchup, 1 teaspoon horseradish, 1/2 teaspoon paprika, 1/2 shallot minced, 1 tablespoon diced pickle, 1 teaspoon pickle juice and salt and pepper.
