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Smash Burger Recipe

Name: Fat Frogg Bar and Grill Thes Smash Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola), for griddle; 2 each soft burger buns (potato or brioche), split; 1 tbs unsalted butter, softened; 2 each American cheese slices; 6 each dill pickle slices; 0.5 cup thinly sliced white or yellow onion; 0.5 cup shredded iceberg lettuce; 4 slices sliced tomato; 2 tbs ketchup; 1 tsp mustard; 2 tbs mayonnaise; 1 each metal spatula or burger press; 2 sheets parchment paper or wax paper (for smashing)

Inspired by Fat Frogg Bar and Grill The

Time30m

Serves2

Two of our tadpole burgers smashed thin and cooked on high heat for great caramelization and awesome flavor. Served with your choice of toppings.

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Ingredients

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Burgers

1 lb ground beef (80/20)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola), for griddle

Buns & Cheese

2 each soft burger buns (potato or brioche), split

1 tbs unsalted butter, softened

2 each American cheese slices

Classic Toppings (optional)

6 each dill pickle slices

1/2 cup thinly sliced white or yellow onion

1/2 cup shredded iceberg lettuce

4 slices sliced tomato

2 tbs Ketchup

1 tsp Mustard

2 tbs Mayonnaise

Smash Tools (recommended)

1 each metal spatula or burger press

2 sheets parchment paper or wax paper (for smashing)

Method

Burgers

Divide beef

Divide 1 lb 80/20 ground beef into four equal portions (about 4 oz each) and loosely roll each into a ball. Do not overwork the meat—keep them gently packed.

Preheat griddle

Heat a heavy cast-iron griddle or large skillet over medium-high to high heat until very hot (about 5–7 minutes). Add 1 tablespoon neutral oil and spread to coat; it should shimmer and just begin to smoke.

Smash patties

Place two beef balls on the hot griddle, spaced at least 2 inches apart. Place a sheet of parchment over each ball and firmly press down with a heavy metal spatula or burger press until patties are about 1/8 inch thick. Hold pressure for 10–15 seconds to set the edge and increase surface contact for maximum caramelization. Repeat with the remaining two balls.

Season & cook first side

Season the exposed top of each patty immediately with a light pinch of kosher salt and black pepper (about 1/4 tsp each per patty total). Cook undisturbed for 2–3 minutes, until the edges are deeply browned and crispy.

Flip & cheese

Use a sturdy spatula to scrape under the patty and flip. Immediately top each patty with an American cheese slice. Cook another 30–60 seconds—just enough to melt the cheese through and finish cooking (total cook time per side will yield medium doneness).

Repeat for second pair

Transfer finished patties to a warm plate, tent with foil. Repeat the smash, season, and cook process with the remaining two beef balls.

Buns & Assembly

Toast buns

While the second batch cooks (or in a separate pan), spread 1 tablespoon softened butter evenly on the cut sides of the 2 buns. Place buns butter-side down on the griddle or skillet over medium-high heat and toast until golden brown, about 30–60 seconds. Remove and keep warm.

Build burgers

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or arrange condiments to your preference). Place one or two smashed patties (depending on desired stack—this recipe yields four patties; use two per burger) on each bottom bun. Add pickles, sliced onion, lettuce, and tomato as desired. Cap with the top bun.

Serve

Serve immediately while hot for best texture and flavor. Provide extra napkins—smash burgers are juicy and crispy.

Smash Tools (tips)

If you prefer a single double-patty burger, stack two freshly cooked patties with cheese on top of each other on the bun. Use a thin metal spatula scraped under the patty to get the crispy edge intact. Parchment helps prevent the meat from sticking to the spatula during the smash.