The Ultimate Smashburger
Okay, so maybe calling it the ultimate smashburger is a little presumptuous. But hear me out.
This is my version of the ultimate smashburger & when I make these for people they talk about them every time they see me for months. They are really simple, really easy and really, really good.
Also, if you didn’t know, one time (in what feels like another life) I did a popup with Gotham Burger & learned some of his tricks of the trade for smashburgers. This “recipe” is a combination of those things plus our own personal preferences.
If this is too cheesy for you, cool, use one piece of cheese. You don’t like pickles? All good, leave them off. But this is how we love them!
Ultimate Smashburgers
Yield: 4 double smashburgers
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
Our version of the ultimate smashburger. Easy, quick and delicious!
Ingredients
- 1 lb good ground beef (I hate to be this person, but this is where it's worth it to buy the ground wagyu, Porter Road smashburger blend, the specialty chuck/brisket blend (we like the Schweid & Sons for an easy Kroger option) etc.
- 8 slices American cheese (or if you absolutely cannot & detest American Cheese use whatever)
- 4 buns (Martin's preferred, brioche or King's Hawaiian accepted)
- 1 white or yellow onion, very thinly sliced
- Simple salt/pepper/garlic AP rub of your choice
- Toppings of your choice: pickles, shredded lettuce, more onion, special sauce, etc.
Instructions
- Form your ground beef into 8 balls. No need to pack it together, just portion into balls.
- Preheat a blackstone, cast iron griddle pan on a gas grill, or whatever large flat surface you have over medium high heat.
- Once hot, place ground beef balls onto the griddle with plenty of space between them.
- Top with sliced onions and, using a burger press or flat spatula press down to smoosh the burgers as much as you can. If you have trouble with your spatula sticking to the meat, allow it to rest on the hot grill and heat up a bit before smashing.
- Season burgers with salt/pepper or a simple AP rub and allow to cook until you see a crust forming on the edges.
- Scrape the burgers off the griddle with a flat spatula and flip.
- Top the flipped burgers with cheese and allow to melt. If you like less cheese just add cheese to one of the patties of a double.
- While the cheese is melting, toast your buns on all sides. Inside and out!
- Assemble the burgers by stacking two patties onto each bun and topping with whatever you like! We usually do shredded lettuce, pickles, raw shaved onion and special sauce.