Smash Burger Sub Recipe

Prep rolls

Split the hoagie rolls lengthwise but keep them connected at the back if possible. Spread about 1/2 tbs softened butter on the inside of each roll. Set on a plate for toasting later.

Mix mustard and ketchup together in a small bowl and set aside for finishing the subs.

Portion the beef

Divide the 1.25 lb of ground beef into 8 equal portions (~2.5 oz or 70 g each). Roll each portion loosely into a tight ball; do not overwork the meat.

Heat griddle/skillet

Place a large cast-iron griddle or heavy skillet over medium-high heat. Add 1 tbs vegetable oil and let it get very hot and shimmering (about 2 minutes). If using a griddle, keep heat between 375–425°F (190–220°C).

Smash the patties

Place 2–3 beef balls on the hot surface, spaced well apart. Using a heavy spatula or a dedicated burger press lined with parchment, press each ball down immediately and firmly into a thin patty (~1/8 inch / 3 mm). Hold the press for 10–15 seconds to maintain contact so the patty spreads thin and develops edged browning.

Season and cook

Leave the smashed patties undisturbed for 2–3 minutes until the edges are deeply browned and juices start to appear on top. Season each patty with a light pinch of kosher salt and a grind of black pepper.

Flip and cheese

Flip each patty with a thin spatula. Immediately place 1/2 slice American cheese on top of each patty (if using full slices, fold them to fit). Cook for 30–45 seconds until cheese melts and the patty is cooked through. Remove patties to a warm plate and repeat with remaining beef balls until you have 8 cooked patties.

If you want caramelized onions, after the patties are done, reduce heat to medium-low, add a little oil and cook the thinly sliced onion until deeply browned and softened (about 8–10 minutes), stirring occasionally.

Toast the rolls

Wipe the griddle clean or move to an open area. Place the buttered rolls cut-side down on the hot surface and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble subs

Spread a thin layer of the ketchup-mustard mixture on the bottom halves of the toasted rolls. Layer 2 smashed patties per roll (stack them slightly offset), place 3 pickle slices on top of the patties, add a small handful of shredded iceberg lettuce, one or two thin tomato slices, and a spoonful of caramelized onions if using. Finish with the top half of the roll.

Serve immediately while hot. Provide extra napkins — these subs are juicy and crispy.