Smash Burger Recipe

Portion beef

Divide the 1 lb ground beef into 4 equal portions (~4 oz each). Roll each portion lightly into a loose ball without overworking the meat.

Preheat griddle or cast-iron

Preheat a heavy skillet or griddle over medium-high heat until very hot (3–5 minutes). Add 1–2 tablespoons vegetable oil and spread to coat the surface; oil should shimmer but not smoke.

Season beef balls

Sprinkle each ball lightly with a pinch of kosher salt and a little freshly ground black pepper on the exposed surface. Do not mix into the meat.

Smash patties

Place two beef balls on the hot griddle, leaving space between them. Immediately press each ball flat with a heavy spatula or burger press to 1/4-inch thickness. Apply firm, steady pressure for 10–15 seconds to create maximal contact and a crisp crust. Repeat with remaining two balls.

Cook and flip

Cook the smashed patties without moving for 2–3 minutes until the edges are deeply browned and crisp. Use a thin metal spatula to scrape under and flip each patty. Season the cooked side with a light pinch of salt.

Add cheese

Immediately after flipping, place a cheddar slice on each patty. Cook 30–60 seconds more, covering the pan briefly with a lid or another pan to help cheese melt, or until cheese is melted and patties are cooked through (internal temp ~155–160°F).

Toast buns

While the patties finish, spread softened butter on cut sides of the potato buns. Toast them butter-side down on a separate pan or the griddle for 30–60 seconds until golden and crisp.

Assemble burgers

On each bottom bun, spread 1 tablespoon yellow mustard, then 1 tablespoon sweet pickle relish. Place two cheddar-topped smashed patties stacked (or one thick if preferred) onto the bottom bun. Cap with toasted top bun and hold until serving.

Prepare potatoes

If frozen hash browns were not fully thawed, pat them dry between paper towels to remove excess moisture; squeezing helps yield crisp edges.

Heat pan

Heat a medium nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; swirl to melt and combine.

Cook hash browns

Add the 12 oz shredded hash browns in an even layer. Season with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Press down with a spatula to compact into a flat cake.

Brown and flip

Cook undisturbed over medium heat for 6–8 minutes until the bottom is deeply golden and crisp. Carefully flip the hash browns in sections (or flip whole if possible) and cook another 4–6 minutes until both sides are crisp and potatoes are cooked through.

Finish and garnish

Taste and adjust seasoning if needed. Remove from heat and sprinkle with chopped fresh chives (1 tablespoon) if using. Keep warm until the burgers are ready and serve alongside the smash burgers.