Smashburger-Style Burger Recipe Will Make You Skip the Drive-thru Beef Sandwiches Lunch Dinner

Smash burgers are all the rage right now. You can't drive a mile without seeing a different restaurant advertising a smash burger. A smash burger is simply a burger with a flat, crispy patty that's been cooked in butter. The edges get crisp and brown, and they are hard to resist.

If you don't want to pay restaurant prices for a smash burger, make them at home! This smash burger-style burger recipe has your basic burger ingredients; it's the cooking method that makes them a step above. I found this recipe, which is a copycat recipe for Smashburgers, in Food Network Magazine.

To make these think ground beef burgers you will need the following ingredients: mayonnaise, yellow mustard dill pickle chips, dill pickle brine, onion powder, garlic powder, smoked paprika, salt, black pepper, ground beef (80/20), butter, hamburger buns, American cheese, tomato, red onion and lettuce leaves. The trick to a flat, crisp-around-the-edges burger patty is smashing it with two spatulas crossing each other for 10 seconds. Smash the patty hard! You want it flat and all of the meat in contact with the very hot pan or griddle.

One bite of these burgers and your family will want them for lunch or dinner over and over again. Serve the cheeseburgers with your favorite burger sides, like french fries, onion rings or potato chips.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1/4 cup mayonnaise
• 4 teaspoons yellow mustard
• 12 dill pickle chips
• 1 teaspoon dill pickle from (from the jar)
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• pinch of smoked paprika
• kosher salt and black pepper
• 1 1/4 pounds ground beef (80% lean)
• butter, for frying
• 4 hamburger buns, toasted
• 4 slices American cheese
• 8 slices tomato
• 4 slices red onion
• 4 lettuce leaves

Recipe Notes

• If you have a small pan you may have to cook the burgers in batches. Don't crowd the pan.

• For double burgers use 2 1/2 pounds of meat and shape into eight patties (as shown in photo).

• You could add your favorite burger toppings instead of what's listed. Jalapenos, bacon and cooked mushrooms are always delicious on a burger.

• Instead of American cheese, try Swiss, gruyere, cheddar or provolone.

• If you like ketchup on your burger, add it!

• People have very strong opinions about the location of the burger patty and toppings. Some say the patty belongs on the bottom bun, and some say it should sit on the toppings. I'm neutral. Make the burger how you like. 

Here's how to make it: 

1. In a bowl, stir together the mayonnaise, mustard and pickle brine. 
2. In another small bowl, stir together the onion powder, garlic powder, paprika, 1/2 teaspoon salt (or to taste) and 1/4 teaspoon black pepper (or to taste). Set aside.
3. Form the ground beef into four balls. Set aside. 
4. Heat a griddle or cast iron skillet over medium heat until very hot. Brush the griddle with butter. Add the ground beef balls and smash with two spatulas, in a criss-cross pattern, for 10 seconds. Sprinkle with some of the seasoning mix and continue to cook without moving the patties until well browned, about 2 minutes. 
5. Flip the patties over and top with the cheese. Continue to cook until the cheese is melted and the edges and burger is browned, about 1 more minute. 
6. Spread the buns with the mayonnaise mixture. Add the beef patties, pickles, tomato, red onion and lettuce leaves. Serve immediately.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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