Classic Beef Smash Burgers

Recipe from Cristen Clark, Food & Swine

Beef Smash Burger

Servings: 4

Ingredients

  • 1 ½ pounds ground beef, 80/20, divided into 8 portions (roughly 3 ounces each)
  • Seasoned salt (I use a blend of Lawry’s and Cavender’s), to taste
  • Ground black pepper, to taste
  • 4 slices American cheese
  • ½ cup mayonnaise
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard
  • 2 tablespoons minced bread & butter pickles
  • 1 tablespoon pickle brine
  • ¼ teaspoon Worcestershire sauce
  • 1 large pinch of freshly cracked black pepper
  • 4 hamburger buns
  • 4-8 large garden lettuce leaves
  • 1 large garden tomato, sliced
  • ½ red onion, sliced into thin rings
  • 12 bread and butter pickle slices

Portion Beef & Prep Toppings

Divide beef into 8 even portions, about 3 ounces each. Loosely roll portions into balls, then cover and refrigerate while preparing remaining ingredients.  

Prepare lettuce, then slice tomatoes and onions. 

Cook the Patties

Cut four pieces of square parchment paper to use when cooking burger patties.

In a cast-iron skillet or griddle over medium-high heat, place 2–4 burger balls. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.  

Once the patties are smashed, peel back the parchment paper and discard it, then season the patties with seasoned salt and pepper. Cook for 2–3 minutes and flip with a metal spatula. Cook for another minute. Top half the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking. Toast buns if desired. 

Assemble Burgers

Place sauce on bottom of bun. Top with sliced pickles, lettuce, tomato and red onion. Add a double patty and top with a bun. Serve immediately.