Angus Smash Burger Recipe
Make Angus Smash Burger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Patties
Toppings & Sauce
Optional Garnishes
Method
Beef Patties
- 1
Portion beef
Divide the 1 lb ground Angus into four equal portions (about 4 oz / 115 g each). Do not overwork the meat — handle gently and loosely form each portion into a ball.
- 2
Heat griddle
Place a heavy skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon neutral oil and let it heat until shimmering and just beginning to smoke (about 2–3 minutes).
- 3
Smash technique
Working one at a time, place a meat ball on the hot surface. Immediately smash the ball flat using a sturdy spatula or a heavy-duty press to about 1/4 inch (6 mm) thickness. Hold pressure for 10–15 seconds to create maximum contact and a crisp browned crust.
- 4
Season & cook
Season the exposed top of the smashed patty with 1/4 teaspoon kosher salt and a light sprinkle of black pepper. Let cook undisturbed for 2–3 minutes until the edges are deeply browned and juices begin to bubble on the surface.
- 5
Flip & cheese
Flip the patty (you may need two spatulas). Immediately season the new top side with 1/4 teaspoon kosher salt and a pinch of black pepper. Place a slice of American cheese on top of each patty. Cook for another 30–60 seconds until cheese melts and the patty is cooked through (smash burgers cook quickly). Repeat for remaining patties, working in batches if necessary. Total patties: 4 (two per burger).
Toppings & Sauce
- 6
Toast buns
Butter the cut sides of the 2 buns with the softened butter (about 1/2 tablespoon per cut surface). Place cut-side down on the hot griddle after patties are done and toast until golden, about 30–60 seconds. Remove and keep warm.
- 7
Make burger sauce
In a small bowl combine 2 tbs mayonnaise, 2 tbs ketchup and 2 tbs yellow mustard. Stir until smooth. Taste and adjust seasoning; add up to 1 tsp hot sauce if you want heat, or 1/4 tsp smoked paprika for smokiness.
- 8
Assemble burgers
Spread a generous tablespoon of the sauce on both bottom and top bun halves. Place shredded iceberg lettuce on the bottom bun, add two cheese-topped smashed patties stacked together, top with 3 pickle slices and some thinly sliced red onion (about 2 tablespoons / 0.25 cup). Finish with the top bun.
Finishing
- 9
Serve immediately while patties are hot and the cheese is melty. Provide napkins — smash burgers are juicy. Leftover components (sauce, extra patties) keep refrigerated for up to 2 days.