Smashed Burger Recipe

Chill and portion

Keep freshly ground beef cold. Divide the meat into a single 0.25 lb (4 oz) portion and loosely form into a loose ball—do not overwork. Refrigerate the ball until ready to cook, or work cold on a chilled surface to keep fat firm.

Prep produce: wash and dry lettuce leaf, slice tomato about 1/4 inch thick, separate onion rings, and set pickle slices aside. Slice mushrooms and pat dry.

Bring bacon to room temperature for even cooking and set out Swiss cheese slices and bun.

Cook bacon

Preheat a large cast-iron griddle or heavy skillet over medium-high heat. Place bacon slices on the dry pan and cook, turning occasionally, until crisp and rendered but still slightly pliable, about 6–8 minutes. Transfer to a paper-towel-lined plate and keep warm. Reserve 1 tsp bacon fat in the pan for mushrooms (or use neutral oil).

Sauté mushrooms

Add 1 tsp neutral oil or the reserved bacon fat to the hot pan. Add sliced mushrooms in a single layer, sprinkle a pinch of salt, and sauté without moving for 1–2 minutes to develop color. Toss and continue cooking until tender and browned, about 3–4 minutes total. Remove mushrooms and keep warm. Wipe griddle clean if excessive fond remains.

Preheat griddle

Preheat the griddle or cast-iron skillet over medium-high until hot — you should see a slight shimmer of heat. Lightly oil the surface with ~1 tsp neutral oil and spread with a paper towel using tongs.

Season meat

Season the outside of the chilled 4 oz meat ball lightly with kosher salt and freshly ground black pepper. Keep seasoning minimal so the beef flavor shines through.

Smash the patty

Place the seasoned meat ball on the hot griddle. Using a heavy, flat metal spatula or a burger press (lined with parchment or wax paper to prevent sticking), press down firmly to flatten the ball into a thin patty about 1/4 inch thick and roughly the diameter of the bun. Hold pressure for 10–15 seconds to ensure good contact and maximum browning.

Cook and flip

Cook the smashed patty without moving until the edges are deeply browned and crisp, about 2–3 minutes. Flip once using a sturdy spatula, and immediately place one slice of Swiss cheese on the hot side so it begins to melt. Cook the second side just until set, about 45–60 seconds for medium doneness with thin smashed patties.

Toast brioche

While the patty finishes, butter the cut faces of the brioche bun (~1 tsp butter) and toast face-down on the griddle until golden and slightly crisp, about 30–60 seconds. Remove and keep warm.

Warm bacon and mushrooms briefly on the griddle if they have cooled so everything is hot at assembly.

Build the burger

Spread burger sauce or mayonnaise (and mustard if using) on the bottom bun. Place the lettuce leaf on the sauce, then the juicy tomato slices, followed by the pickles and onion rings. Place the hot Swiss-topped smashed patty on top of the vegetables. Arrange the two bacon slices across the patty, then pile the sautéed mushrooms over the bacon. Cap with the toasted top bun.

Serve immediately while hot. Recommend serving with fries or a side salad.