Smash Burger Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4"–1/3" matchstick fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut fries in cold water for 20–30 minutes (or up to 2 hours in fridge) to remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat with cornstarch

Toss dried fries in 1 tablespoon cornstarch until lightly and evenly coated; this helps achieve crispness.

Fry (first fry)

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towel.

Fry (second fry)

Increase oil temperature to 375°F (190°C). Fry fries again in batches for 2–3 minutes until golden brown and crisp. Drain well.

Season and finish

While fries are hot, toss with 1 teaspoon salt and 1/4 cup grated Parmesan. Garnish with chopped parsley if using and keep warm until serving.

Combine 1/4 cup ketchup, 1/4 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon brown sugar, and 1/4 teaspoon onion powder in a small bowl. Whisk until smooth. Taste and adjust heat or sweetness. Refrigerate until ready to use.

Whisk together 1/4 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon ketchup, 1/2 teaspoon white wine vinegar, 1/4 teaspoon paprika, and 1/8 teaspoon salt in a bowl. Chill until assembly.

Portion meat

Divide 1 lb ground beef into four 4-ounce loosely packed balls (you will use two balls per burger to make two double-patty smash burgers). Handle minimally; do not overwork the meat. Lightly season each ball with a pinch of kosher salt and black pepper.

Preheat griddle or cast-iron

Heat a large cast-iron skillet or flat griddle over medium-high to high heat until very hot. Add 1–2 tablespoons vegetable oil and spread to coat the surface.

Smash patties

Place one meat ball on the hot surface and immediately press down firmly with a heavy spatula or burger press to create a thin patty about 1/4" thick. Season the exposed top with a little salt and pepper. Repeat with second ball for the same burger. Cook without moving for 2–3 minutes until deeply browned.

Flip and cheese

Using a sturdy spatula, scrape under the patty to flip. Immediately place a provolone slice on each patty. Cook another 1–2 minutes until cheese is melted and the patties are cooked through (internal temperature ~160°F/71°C for well done). Repeat to make the second burger.

Toast buns

Split brioche buns and butter cut sides with the softened butter. On a separate skillet or the same griddle space, toast the buns butter-side down until golden, about 30–60 seconds. Remove and keep warm.

Slice tomato & prep lettuce

Slice the tomato into 1/4" rounds. Tear iceberg leaves to size suitable for the bun. Pat dry to remove excess moisture.

Assemble burgers

Spread about 1 tablespoon Thousand Island on the bottom bun and 1 tablespoon Spiced Ketchup on the top bun (adjust to taste). Place iceberg lettuce on the bottom bun, add two smash patties with melted provolone stacked, top with tomato slice, then crown with the top bun. Serve immediately with Parmesan fries.