Brioche Bun With A Smash Patty Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4- to 3/8-inch thick sticks for classic house fries. Rinse the cut fries thoroughly under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, refrigerated. This removes more starch and helps them crisp.

Dry

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry — excess moisture will make oil spatter and prevent crisping.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 3 inches. Heat to 325°F (163°C). If you don't have a thermometer, test by dropping one piece of potato: it should gently bubble and rise to the surface.

First fry (blanch)

Working in batches that don't crowd the pot, fry the potatoes for 4–5 minutes until they are softened and pale blond, not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase heat

Raise the oil temperature to 375°F (190°C). Let oil come up fully between batches.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with kosher salt, black pepper, and smoked paprika (if using). Keep warm in a single layer in a low oven (200°F / 95°C) while you cook the burgers.

Portion beef

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form each portion into a loose ball — do not overwork or compact the meat, keep it slightly tacky so it will smash and adhere during cooking.

Preheat griddle or heavy skillet

Heat a large cast-iron skillet or flat griddle over medium-high to high heat until very hot. Add 1–2 tsp neutral oil and spread to coat. The surface should shimmer but not smoke heavily.

Smash and season

Place a beef ball on the hot surface. Using a heavy spatula or a second flat pan, press firmly down to flatten the ball into a thin patty about 1/4 inch thick. Season the top immediately with a light sprinkle of kosher salt and black pepper. Repeat with remaining balls, giving space between patties (cook in 2 batches if needed).

Cook patties

Let the smash patties cook undisturbed for 2–3 minutes until the edges are brown and a deep crust (maillard) has formed. Flip each patty using a sturdy spatula. Immediately place a slice of cheddar on each patty and press lightly to ensure full contact. Cook an additional 30–60 seconds until cheese is melted and the patty is cooked through (smash patties are thin and cook quickly).

Toast buns

While the final patties finish, spread softened butter on the cut sides of the brioche buns. Toast them cut-side down in a hot, dry skillet or on the griddle for 30–60 seconds until golden and slightly crisp.

Assemble burgers

Spread 1 tbsp mayonnaise on the bottom bun and 1/2 tsp mustard on the top bun (adjust to taste). Place a lettuce leaf (optional) on the bottom bun, top with the cheddar-topped smash patty, add 3 pickle slices per burger, then crown with the toasted top bun.

Divide the house-cut fries among four plates. Place the assembled brioche smash burgers alongside the fries and serve immediately while hot. Offer ketchup or additional condiments on the side.