Smash Burgers
These Smash Burgers are made with ground beef and just a couple of seasonings you probably already have on hand. And they are sooo good.
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Ah, burgers. Is there anything more American than a good old fashioned cheeseburger? Hot dogs, perhaps? Maybe, but I’d argue that burgers are just…better.
There was a time when we would get our ground beef, season it up, press out some patties and toss them on the grill. They tasted great and we really enjoyed it this way for years. Then, my husband got a Blackstone Griddle and went on a cooking spree. He decided to whip up some burgers on there and never. looked. back. Seriously, if you haven’t tried burgers smashed thin restaurant style, then you are in for a treat! You don’t need a Blackstone to cook them this way – your cast iron or non-stick skillet will work just fine.
A Few Quick Notes
- The ground beef you use will directly affect the taste and texture of your burgers. Opt for about an 80/20 blend.
- After you portion out your burgers, you will need to chill them in the fridge for at least 30 minutes, but feel free to make these ahead of time and keep in the fridge in an air tight container for up to 3 days.
- This combo of chilled higher fat content beef will help you get a tasty crust on the outside of your Smash Burgers.
- I used a cast iron burger press, but you could also use the bottom of a bowl or even a sturdy spatula to smash the patties out.
Smash Burgers
Ingredients
- 2 lbs 80/20 ground beef
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 tsp garlic powder to taste
- 8 slices american cheese or your favorite variety
- 8 hamburger buns
- 4 tbsp butter
Instructions
- Divide the ground beef into eight equal portions and roll into balls.
- Place the eight balls on a baking sheet and chill in the refrigerator for at least 30 minutes.
- Preheat your griddle or skillet over med-high heat.
- Once your cooking surface is hot, take one ball and place it on the surface. Then, using a smashing tool, firmly press the meat out into about 1/4 to 1/2 inch thickness.
- Sprinkle salt, pepper and garlic powder generously over the patty.
- Repeat with each of the remaining balls.
- Allow to cook until you see that most of the pink has turned brown, then flip and cook for another 1-2 minutes. Add cheese and cook for one minute more.
- Remove burgers from the griddle and set aside.
- Turn heat to low. After the surface has cooled a bit, add ½ tbsp butter and spread it around.
- Toast the inside of each bun in the butter, moving it around the surface, to desired doneness.
- Assemble Smash Burgers on the buns and top with your favorite toppings.