Smash Burger Recipe

Portioning

Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Lightly roll into loose balls — do not overwork the meat.

Preheat griddle or heavy skillet

Place a large cast-iron skillet or griddle over high heat and let it get very hot, 5–7 minutes. Have a heavy spatula or burger press ready.

Season and smash

Brush the hot cooking surface with vegetable oil. Place two or three beef balls on the surface leaving space between them. Using a heavy spatula or a flat metal turner (covering the meat with parchment or wax paper if desired), press each ball down firmly to a thin patty (~1/4 inch thick). Sprinkle each immediately with a pinch of kosher salt and black pepper.

Cook

Cook undisturbed for 2–3 minutes until the edges are deeply browned and crispy. Flip each patty and immediately place a slice of Hook's 1 Year Cheddar on top. Cook 30–60 seconds more until cheese is melted and the second side is cooked. Remove and keep warm while toasting buns and finishing other patties.

Toast buns

Spread softened butter on cut sides of brioche buns. Toast cut-side down in a clean skillet over medium heat until golden, about 1–2 minutes.

Cook bacon

Lay bacon strips in a cold skillet without overlapping. Cook over medium heat, flipping occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain, then roughly chop or leave whole to layer on burgers.

Make tavern sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, apple cider vinegar, pickle juice (if using), smoked paprika, hot sauce (if using), salt, and black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to assemble.

Assemble and dress

In a salad bowl combine mixed greens, halved cherry tomatoes, and sliced red onion. Whisk together olive oil, red wine vinegar, salt, and pepper, then toss lightly with the greens just before serving so leaves remain crisp.

Prepare potatoes

Preheat oven to 230°C (450°F). Peel (optional) and cut russet potatoes into 1/3–1/2 inch fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove surface starch; drain and pat completely dry.

Coat and bake

Toss dried fries with cornstarch until lightly dusted, then with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet (use two sheets if needed). Roast, flipping once, until golden and crisp, about 20–30 minutes total depending on thickness. If desired, finish with grated Parmesan or chopped fresh herbs and an extra pinch of salt.

Spread about 1 tablespoon of tavern sauce on the bottom half of each toasted brioche bun. Place a cheesy smash patty on the sauced bun, top with two slices of crispy bacon (or 1–2 strips per burger depending on thickness), then add the bun top. Serve each burger with a portion of frites and a side of the dressed green salad.