Smash Burgers

Burgers have been around forever. They originated in Germany and made their way to the US, becoming an American dinner served in diners all across the country. There’s so many different kinds of burgers from the buns, to the cheese, to the toppings. But the burger is usually pretty consistent.

That is until the Smash Burger came about. Rumor has it that it originated in Kentucky when a burger shop employee started smashing burgers with a can of beans. The result was a super thin patty with crispy outer edges and loads of flavor. People have been smashing burgers ever since, and making them with all kinds of buns and toppings.

organic smash burger recipe, the best smash burger recipe, burger food photography

So today I’m sharing an easy recipe for a classic flavored Smash Burger. I like to add onions to mine and grill them up with the burger for more flavor, and then I add classic burger toppings like cheese, lettuce, tomato, and pickles. I made my own homemade Soft White Hamburger Buns and I would highly recommend you do the same, as it makes a burger that much better! I always use grass fed beef and I’ve recently been getting it from Butcher Box, which I really like. Their grass fed beef is humanely raised and it’s 100% grass fed. These things are super important to me when buying beef. 100% grass fed beef means it was grass fed for its entire life, and not just part of it. So, that’s something to look for also known as grass fed and grass finished. Butcher Box makes it easy to get the best beef no matter where you live as you don’t have to worry about what your grocery store has. That is crucial for me, living where I do in such a small town, check them out!

Tips for Making Smash Burgers

Make Your Own Buns
This is not required, but it’s definitely worth it to have the best tasting burger! My Soft White Hamburger Buns are really easy to make!

Mandolin the Onions
I like to use a mandolin to slice the onions super thin. This way, I can easily add them into the burger and they grill up easily. If you don’t have a mandolin, then you can also slice them very thinly.

Use a Griddle
It’s best to use a griddle for Smash Burgers. So, if you have that option at home, then get it out, clean it off and get smashing. Smash burgers get their flavor from cooking on a griddle in their own fat and juices. If you don’t have a griddle, then your next best option would be a cast iron skillet. The cast iron is key here for developing the flavor while these burgers are smashed and grilled.

Smash Them
Don’t be afraid to smash them really well. As soon as you push down and smash that burger on the grill, the flavors and juices get locked into the patty as it cooks and it forms crispy edges that are so good! A trick to good smashing is place your burger ball on a piece of parchment paper, then when you place the burger ball onto the griddle, you can smash it with the parchment paper still on which allows you to get even more smash without it sticking to your spatula. Then just peel off the parchment paper. You want to smash them really well within the first 30 seconds, so you don’t dry out the meat.

organic smash burger recipe, the best smash burger recipe, burger food photography
organic smash burger recipe, the best smash burger recipe, burger food photography

Smash Burgers
Makes 2 burgers

1/2 pound organic grass fed beef
salt and pepper
2 to 4 slices organic white onion, thinly sliced or cut with mandolin 1/16-inch
2 slices Organic Valley American Cheese
2 Soft White Hamburger Buns
2 leaves organic Romain lettuce
organic hamburger pickles
organic ketchup
organic mustard

Method
Preheat your griddle or cast iron skillet to high heat.

Form the burgers into four 2 ounce balls. Slice a piece of parchment paper into 4 pieces. Place the burger balls onto each piece and generously add salt and pepper.

When the griddle is hot, add the onions in two piles. Place a burger ball onto each pile of onions, and smash. Add the other two burger balls to the griddle and smash. Cook until browned, about 1 to 2 minutes, then flip and continue to cook for about 1 minute. Add the cheese on top of the the burgers not on the onions, and cook until done, until internal temperature is 155°F.

Place the buns cut side down on the griddle to just toast for a minute.

To assemble: Place bottom bun down, add lettuce, place the burger with the cheese, then place the burger with the onions on top, add pickles, and ketchup, or mustard. Serve immediately.

Gluten Free — Use gluten free buns.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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