Smash burgers are exactly what they sound like! They are burger patties smashed thin onto a hot skillet or griddle, making them super delicious, extra crispy, and browned. Unlike our thick and juicy hamburgers, smash burgers are all about that thin and caramelized texture. Our version resembles Oklahoma onion burgers since we add a heap of thinly sliced onions to the burger patties before smashing them. So good! Don’t miss our homemade burger sauce. It takes these burgers to the next level!
Key Ingredients and Equipment
Beef: I recommend using 85/15 or 80/20 ground chuck for the juiciest smash burgers. Avoid leaner ground beef, as it tends to crumble when smashed. Onion: Thinly slice a yellow or sweet onion if you’d like to make Oklahoma onion burgers. I love them! Cheese: A slice of white cheddar on each patty is my go-to, but use your favorite! Buns: I prefer soft potato or sweet Hawaiian-style buns, but any kind you enjoy will do. Smash Burger Sauce: Here’s my favorite burger sauce recipe, which is perfect for smash burgers! Pan or Griddle: A flat griddle is ideal, but a wide, steel, or cast iron pan with straight or lower sides works, too. (The wide pan lets you get your spatula in there and smash.) Stiff Spatula or Grill Press: A burger press makes smashing easy, but a stiff spatula does the job. Look for a wide metal spatula or restaurant turner.
How to Make Smash Burgers
I keep the burger mix simple for the patties, just like when making classic burgers. Divide your ground beef into small portions and roll them into balls. Place a small drop of oil on the pan where you plan to put a burger ball, leaving some room around it for smashing. Season the ball generously with salt and pepper, letting some seasoning fall onto the pan around the ball. This way, the meat will be seasoned as you smash it. Top the seasoned ball with a pile of onions and use your press or stiff spatula to smash it down to about 1/4-inch thick. I find that I have more leverage when using the press over the spatula, while Adam and Richard find it easy to use the spatula (they are taller with larger hands, so I think that helps them). I can definitely use the spatula to smash the burgers, but it takes a bit more effort on my part. Cook the patty until the underside is crispy and browned, then flip it over. It might stick a bit, so use your spatula to scrape it off the pan. Once flipped, lightly season the other side with salt and pepper and place your cheese on each patty. When the patty is cooked through, stack as many as you want on your burger and transfer them to a toasted hamburger bun. Add as much burger sauce as you like and any favorite toppings like raw onion, dill pickles, or tomato. Then, enjoy! 1 tablespoon avocado oil or vegetable oil Salt and fresh ground black pepper 1 large yellow onion, sliced very thin 8 slices cheddar cheese or American cheese Hamburger buns like soft potato buns or Hawaiian-style buns Homemade burger sauce 2Divide the ground beef into 3.5 ounce (100g) portions and form into balls. 3Place a small drop of oil in each spot where you will put a burger ball, saving room to smash it out so that the patties aren’t touching. Place a ball of beef in each spot of oil. Season with salt and pepper (it’s okay to get some seasoning all over the pan). 4Add a heap of thinly sliced onions to the top of each burger ball, and then use a stiff spatula or burger press to smash them down to about 1/4-inch thick (or slightly wider than your burger bun). Cook the smashed burgers for 1 to 2 minutes or until the underside is crispy and browned. 5Carefully scrape under each patty to release it (it might stick a bit), and flip it so the onion side is down. Lightly season and place a slice of cheese on each patty. 6Once the patties are cooked, transfer them to a baking sheet or plate. If making doubles, stack them in pairs. 7Toast the buns where the patties were, soaking some of the drippings. 8Place the burgers onto the toasted buns, add as much sauce as you like, and add any toppings you love (if you have some leftover, the thinly sliced raw onions are great).
