Nothing says summer quite like a good burger! This time we are teaching you how to make a perfect smash burger and there’s one secret that is life-changing.
Look, I don’t know why smashing a burger, literally the one thing you should NEVER do to meat totally works in this recipe, but it does. Ok, I do actually know why, it’s because it caramelizes every single piece of that patty thus making for more flavor in each bite, but the point is, it doesn’t make sense and so therefore you should absolutely eat it.
It’s kind of like that crazy wedge salad story; it’s simple and therefore it’s the beeeeeest!
Cade and I discovered smash burgers when we were in our first few years of marriage and I think it’s actually what kind of turned me from burger hater to burger enjoyer and now lover. I still loooove a crispy chicken sandwich, don’t you get me wrong, but a smash burger will always make my mouth water.
They are juicy, buttery, and have those crispy edges that are the star of this burger show. And the best thing about this is that smash burgers are simple and cook so fast…exactly what you want to feed the fam on a busy summer weeknight or to feed a crowd for your 4th of July festivities!
Ingredients for Smash Burgers
There’s nothing crazy going on with these ingredients. The crazy comes in the cooking technique, so your ingredient list looks like this:
- Canola Oil
- Burger Buns
- Ground Beef (60/40) – this probably sounds crazy, but just ask your butcher and trust me on this one…all the flavor comes in the higher fat content!
- American Cheese
- Killer Burger Sauce
- White Onion
The measurements for each ingredient can be found in the recipe card down below.
How to Make a Smash Burger
We have a post already on the secrets to the best hamburger, which is amazing and true, but throw all those rules out the window for these smash burgers. Your first step in making these burgers is going to be at the grocery store. As your butcher for a pound of ground beef that is 60% ground chuck and 40% ground brisket (or sirloin). It’s going to blow your mind how much flavor that combination of beef has!
- Divide the pound of ground beef into loose 2″ balls and set them in the freezer on plate for 15 minutes.
- PRO TIP: The less you handle the meat, the better. Keep the balls loose with jagged edges so that there are more edge area to get crispy and delicious!
- Toast the buns on a cast iron skillet and set aside.
- Pull the meat out of the freezer and flatten each ball and season one side with salt and pepper.
- PRO TIP: High heat at first so that you instantly char that meat but then turn it down a little to medium so you don’t burn the meat.
- Place the burgers onto the cast iron skillet seasoned side down and then season the other side.
- Cook until it caramelizes and flip. Add the cheese.
- Cover the pan with a lid to melt the cheese.
- Place your burgers on the buns and add your toppings.
These steps in more detail can be found in the recipe card down below.
Why Do You Put the Meat in the Freezer Before Cooking?
With the meat nice and cold, it cooks a little slower while still letting the edges get caramelized and crispy. If the meat is too warm, it cooks too fast and dries out while the edges caramelize.
What to Eat with a Smash Burger
We love all the typical burger sides with this recipe. These are a few of our favorites:
Any of those recipes with be great with these burger, but you can seriously do any side you want! Just some simple french fries make my heart the happiest!
Variations on a Smash Burger
Feel free to top your burgers any way that you want. Here are a few ideas:
- Grilled Onions
- Sauteed Mushrooms
I want to know what you choose to top your burger!
When you think of burgers, you think summer, and you should, but with a smash burger, you can make it all year round right on the stove top. They are juicy and crispy and the best burger I’ve had in ages! I’m dying for you to try it!
More Burger Recipes:
- Teriyaki Pina Colada Burger
- Lasagna Burger
- Southern Pimento Cheeseburger
- Pepperoni Pizza Burger
- Maple Mustard Apple Chicken Burgers
- Tillamook Bacon Cheeseburger
- Over the Top Burger
- Black Bean Burger
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- 1 Tablespoon Canola Oil
- 4 Potato Burger Buns
- 2 Tablespoons Butter unsalted, softened
- 1 Pound Ground Beef Blend 60% ground chuck and 40% ground brisket or ground sirloin
- Salt and Pepper
- American Cheese
- Killer Burger Sauce
- White Onion chopped
- Form ¼ pound beef into loose 2" balls. Set aside in the freezer on a plate.
- Brush a 12-inch cast iron skillet with oil and set it over medium heat until shimmering.
- Add the butter to the pan and place the buns, cut side down on the hot skillet. Cook just until the buns are nicely toasted and set the buns aside.
- Remove the meat from the freezer and season with salt and pepper. Place in a preheat, slightly oiled cast iron skillet and press down firmly and evenly to flatten the meat. Generously season the other side of the patty with salt & pepper.
- Cook until caramelization begins, about 1 minute. Flip and add the cheese.
- Place a large lid over the burgers the last 30 seconds to melt the cheese. If you want the burgers more done wait a minute before adding the cheese.
- Spread your burger sauce and lettuce over the bottom bun. Top with 1-2 patties and pickles and onion before enjoying.
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