Smash Burger Recipe
Make 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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For the patties
For the sauce
For toppings & assembly
Method
Make the sauce
- 1
Combine sauce ingredients
In a small bowl, whisk together mayonnaise (1/2 cup), ketchup (2 tbs), yellow mustard (1 tbs), sweet dill pickle relish (2 tbs), distilled white vinegar (1 tsp), garlic powder (1/4 tsp), onion powder (1/4 tsp), smoked paprika (1/4 tsp) and salt (1/8 tsp) until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest so flavors meld.
Prep the patties and toppings
- 2
Portion the beef
Divide the ground beef into 8 equal portions (about 85 g / 3 oz each) and loosely roll each into a ball. Do not overwork the meat—handle gently so patties stay tender. Keep the meat chilled until ready to cook.
- 3
Slice and prepare toppings
Peel and thinly slice the yellow onion into rings. Slice the tomato and separate lettuce leaves. Lay out pickles and cheese. Cut buns in half and spread softened butter on each cut side.
Cook onions and toast buns
- 4
- 5
- 6
Toast buns
Place buttered buns cut-side down on the hot griddle for 30–60 seconds, pressing lightly, until golden and crisp. Remove and keep warm.
Cook the smash patties
- 7
- 8
Place meat balls and smash
Place 4 meat balls (or as many as fit without crowding) on the hot surface leaving room between each. Immediately press each ball flat with a heavy spatula or a dedicated smash press to about 1/4-inch (6 mm) thickness. To prevent sticking, use a piece of parchment between spatula and meat if needed, and use firm, steady pressure. Season the smashed side liberally with kosher salt and a little black pepper (portion from the measured amounts).
- 9
Cook until edges brown
Cook without moving until edges are deeply browned and crisp, about 1.5–2 minutes. Use the spatula to scrape and lift any fond (browned bits) that forms underneath.
- 10
Flip, add cheese, and finish
Flip each patty with a thin metal spatula. Immediately place a slice of American cheese onto each patty and cook another 30–60 seconds until cheese melts and patties are cooked through. Remove cooked patties to a plate and cover loosely with foil to keep warm. Repeat with remaining meat balls, seasoning the freshly smashed side with the remaining kosher salt and pepper.
Assemble the burgers
- 11
Stack and sauce the buns
Spread a generous spoonful of the prepared sauce on the bottom bun. Place a lettuce leaf on the sauce (this protects the bun from juices).
- 12
Layer patties and toppings
Stack two warm cheese-topped patties on each bun (two patties per burger). Top with a few quick-cooked or raw onion rings (as you prefer), 2 pickle slices, and a tomato slice. Spoon additional sauce on the top bun if desired, then close the burger.
- 13
Serve
Serve immediately while patties are hot and edges are crispy. Offer extra sauce and pickles on the side.
