Smash Burgers Recipe

Ground beef: The main protein for the burgers, ideally with an 80/20 fat ratio for juiciness and flavor.

Burger buns: Soft buns that will hold the patty and toppings together.

Cheese: Adds a creamy, melty layer on top of the burger patty.

Salt: Enhances the natural flavors of the beef.

Pepper: Adds a bit of heat and depth to the seasoning.

To achieve the perfect smash burger, ensure your griddle or cast iron skillet is preheated to the right temperature. A medium-high heat is crucial for creating a crispy, caramelized crust on the ground beef. When you smash the beef balls with a spatula, apply firm and even pressure to maximize the contact with the hot surface. This technique not only enhances the flavor but also locks in the juices, resulting in a juicy and flavorful patty.

• ground beef (80/20) - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned properly.

• ground beef (80/20) - Substitute with ground chicken: Ground chicken is another lean alternative that can be used to make a lighter version of smash burgers.

• burger buns - Substitute with lettuce wraps: For a low-carb option, use large lettuce leaves to wrap the burger patties.

• burger buns - Substitute with portobello mushroom caps: Grilled portobello mushroom caps can serve as a hearty and flavorful bun alternative.

• cheese - Substitute with vegan cheese: For a dairy-free option, use vegan cheese slices that melt well.

• cheese - Substitute with avocado slices: Avocado slices can add a creamy texture and rich flavor as a cheese alternative.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• salt - Substitute with seaweed flakes: Seaweed flakes can add a unique salty flavor along with additional nutrients.

• pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper instead of black pepper.

• pepper - Substitute with paprika: Paprika can add a mild, smoky flavor as an alternative to black pepper.

• Allow the burger patties to cool completely before storing. This helps prevent condensation, which can make the burgers soggy.
• Wrap each burger patty individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped patties in an airtight container or a zip-top freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long the burgers have been stored.
• Store the burger patties in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw frozen burger patties in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or use a microwave for a quicker option.
• If you have leftover burger buns, store them in a bread box or an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top freezer bag for up to 3 months.
• When ready to use, thaw the burger buns at room temperature or warm them in the oven at 350°F (175°C) for a few minutes until soft and heated through.

• Preheat your oven to 350°F (175°C). Wrap each burger patty in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.
• Use a microwave-safe plate and cover the burger patties with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
• Heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the burger patties in the skillet and cover with a lid. Cook for 2-3 minutes on each side until heated through.
• For the burger buns, wrap them in aluminum foil and place them in the oven for the last 5 minutes of reheating the patties, or toast them in a skillet over medium heat for 1-2 minutes per side until warm and slightly crispy.
• If you have a steam oven, place the burger patties in the steam oven at 212°F (100°C) for about 5-7 minutes. This method helps retain moisture and keeps the burger juicy.
• For a quick fix, use a toaster oven. Place the burger patties on a baking tray and heat at 350°F (175°C) for about 10 minutes. Add the burger buns for the last 2-3 minutes to warm them up.

• Griddle: A flat cooking surface that provides even heat distribution, perfect for cooking smash burgers.

• Cast iron skillet: An alternative to a griddle, it retains heat well and gives a nice sear to the burgers.

• Spatula: Essential for smashing the beef balls flat and flipping the patties.

• Knife: Useful for slicing burger buns if they are not pre-sliced.

• Cutting board: A safe surface for dividing the ground beef into portions and preparing buns.

• Tongs: Handy for toasting the burger buns on the griddle or skillet.

• Measuring cups: Useful for ensuring you have the correct amount of ground beef.

• Plate: For assembling and serving the finished burgers.

• Paper towels: To blot any excess grease from the patties before assembling the burgers.

Preheat the griddle: Start preheating your griddle or cast iron skillet while you prepare the ground beef to save time.

Form patties in advance: Divide and form the ground beef into loose balls ahead of time and store them in the fridge.

Use pre-sliced cheese: Opt for pre-sliced cheese to avoid extra prep work.

Toast buns simultaneously: Toast the burger buns on the griddle while the patties cook to streamline the process.

Season beforehand: Pre-season the ground beef balls with salt and pepper before placing them on the griddle.