The LA Smash Burger
Smash burgers are a revelation. Their thin, crispy patties, caramelized to perfection with lacy edges, topped with melty cheese and a generous slather of tangy burger sauce deliver an irresistible combination of simple ingredients and bold flavors. Once you experience the magic of a smash burger, you might never go back to traditional cheese burgers again.
I’m a purist when it comes to burgers which is why I really, really love a smash burger. The beauty of the smash burger is it’s simplicity. Just a few ingredients that some together to create an unfussy, deeply satisfying meal.
Smash burgers are slightly different from what we think of as the classic cheeseburger. The hint is in the name. To make smash burgers a seasoned beef patty is placed on a super-hot griddle (or large sauté pan) and flattened (or “smashed”) with the back of a heavy spatula until it’s about 1/8th-inch thick. As it cooks the surfaces caramelizes and edges become crisp and lacy. The result is a burger thats fatty and rich, layered with melty cheese, onions, tangy burger sauce and held together by a super soft, slightly sweet potato bun.
Why You’ll LOVE Smash Burgers:
- Crispy, Caramelized Crust: Smashing the burger patty creates a large surface area that makes direct contact with the hot cooking surface. This results in a beautifully browned, crispy, irregular edges and nooks and crannies that add texture and provide more surface area for browning
- Juicy Center: The thin patty cooks quickly, ensuring the center stays juicy and tender.
- Simplicity: Unlike elaborate gourmet burgers, smash burgers rely on the quality of the beef and the cooking technique to shine. This simplicity makes them easy to prepare at home and focuses on the pure joy of a well-cooked burger. They’re also easier to eat than a classic thick burger piled high with unnecessary toppings.
Ingredients You’ll Need:
To make smash burgers you’ll need: ground beef, American or cheddar cheese, burger buns (potato rolls or brioche are best) and your favorite toppings like; lettuce, tomato, onion, burger sauce (recipe below) and pickles.
*See recipe card for additional notes and ingredient substitutions.*
Note: Use the best quality beef you can here. It really makes a big difference in the flavor of the burgers. A higher fat content, 15-20% is ideal.
Smash Burger Toppings:
What you put on your burger is a very personal. I keep it simple with just sauce, cheese, lettuce, a few thin slices of onion and a pickle slice or two. If you’re making burgers for a crowd I recommend having the usual suspects on hand:
- burger sauce – a standard burger sauce is essential. I’ve included my go-to recipe below. It’s creamy and punchy with just a touch of sweetness.
- ketchup, mustard, mayo
- lettuce, tomato, onion, pickles
- optional add ons: caramelized onions, cascabella peppers (those tiny, tangy, yellow peppers ubiquitous with LA burger stands) bacon, avocado
Recipe Steps:
Step 1. Prep the Patties
Use a scale to portion and roll the meat into balls, then flatten them into a “puck” shape and chill in the refrigerator for at least 30 minutes before cooking to keep the fat solid.
Step 2. Season and Sear
Working in batches of 1-2 patties at a time (they cook quickly) season generously with kosher salt then place directly on a preheated, ungreased skillet. Use the back of a heavy spatula to press the patties until completely flattened.
Step 3. Season
After 2-3 minutes, carefully flip the burgers to the second side. Add the cheese and continue cooking for 1-2 minutes or until the cheese is melted. Stack one patty on top of another then transfer to a burger bun. Repeat with the remaining burger patties. Top with your desired condiments. Serve right away.
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The LA Smash Burger
Ingredients
Smash Burgers
- 1.5 pounds ground beef chuck
- 4 burger buns - potato rolls or brioche
- 8 slices American cheese
- optional toppings: iceberg lettuce, tomato, white onion, pickles
Smash Burger Sauce
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard - or dijon
- 2 tablespoons pickle juice
- 1 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 1 teaspoons granulated sugar
- 1 teaspoon salt
Instructions
- Use a scale to weigh the ground beef into 8, 3-ounce portions. If you dont have a scale you can eye ball it or use a 1/4 measuring cup. Roll the meat into balls, then flatten them into a "puck" shape and chill in the refrigerator for at least 30 minutes before cooking to keep the fat solid. While the patties are chilling, gather the cheese, buns and toppings to have at the ready.
- Preheat a large skillet or griddle over medium-high heat. Working in batches of 2 patties at a time (they cook fast) season generously with kosher salt then place directly onto the ungreased skillet. Using a heavy metal spatula, firmly press down on the ball to smash it into a thin, flat patty – about 1/8th-inch thick. The smashed patties should be just slightly wider than burger bun.
- Cook the patties until deeply brown and caramelized, about 2-3 minutes then flip to the second side and top with cheese. Continue cooking for another 1-2 minutes, just until the cheese is nice and melted. Stack one patty on top of another then transfer to a burger bun. Repeat with the remaining burger patties. Top with your desired condiments. Serve immedietley.
Smash Burger Sauce
- To make the burger sauce simple whisk all of the ingredients together until thoroughly combined. Taste and season with salt as needed. This sauce can be made up to three days in advance.
Notes
- Ground Beef: Use the best quality beef you can here. It really makes a big difference in the flavor of the burgers. A higher fat content, 15-20% is ideal.
- Cheese: American cheese is the go-to but some people just don’t like it. I keep some Cheddar on hand just in case.
- Optional add-ons: caramelized onions, cascabella peppers (those tiny, tangy, yellow peppers ubiquitous with LA burger stands) bacon, avocado.
