Classic Smash Burger Recipe
About this recipe
Craving that classic fast food or diner-style burger? This Classic Smash Burger recipe brings the nostalgia of those crispy, juicy burgers right to your kitchen, using high-quality ingredients like Certified Angus Beef. With ooey gooey cheese and a toasted bun, this burger is sure to satisfy your hunger.
What sets this recipe apart is the special sauce made with grated onion, mayonnaise, mustard, hot sauce, and Worcestershire sauce, giving it a savory kick without the sweetness of ketchup. Plus, the technique of smashing the patties ensures they cook evenly and retain their juiciness.
Ingredient notes
- 680 g Certified Angus Beef ® ground beef, 80/20 lean (1 1/2 pounds)
- 120 ml mayonnaise (1/2 cup)
- 15 ml yellow mustard (1 tablespoon)
- 15 g grated yellow onion (1 tablespoon)
- 10 ml hot sauce (2 teaspoons)
- 5 ml Worcestershire sauce (1 teaspoon)
- 4 pieces white hamburger buns
- 30 g butter, room temperature (2 tablespoons)
- 9 g kosher salt (1 1/2 teaspoons)
- 2 g pepper (1/2 teaspoon)
- 4 slices American cheese
- 120 g shredded iceberg lettuce (2 cups)
- 8 slices vine-ripe tomatoes
Tips from Certified Angus Beef ®’s video
- Portion the ground beef into eight balls for four burgers, weighing about 85 grams each for consistency.
- Grate the onion finely to create a smooth puree for the special sauce, which enhances the flavor of the burger.
- Use parchment paper when smashing the patties to prevent sticking and ensure they spread evenly on the griddle.
- Season only one side of the patties before flipping to maintain flavor and juiciness.
- Scrape up the crust from the griddle after cooking the patties for added texture and flavor.
Good to know
- How many burgers does this recipe make?
- This recipe yields four burgers.
- What type of beef should I use for the best flavor?
- Use Certified Angus Beef, 80% lean grind for the best flavor and juiciness.
- What is the purpose of using parchment paper when smashing the patties?
- Parchment paper helps prevent the patties from sticking to the spatula when smashing.
- How do I prepare the special sauce?
- Mix grated onion with mayonnaise, yellow mustard, hot sauce, and Worcestershire sauce to make the special sauce.
No life story here — the video and the recipe are the whole point. All credit to Certified Angus Beef ®: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Portion out the ground beef into eight balls for four burgers, weighing each portion to about 85 grams if possible.
- 2
Grate half an onion finely on a box grater to create a smooth onion puree.
- 3
Mix the grated onion with mayonnaise, yellow mustard, hot sauce, and Worcestershire sauce to make the special sauce.
- 4
Remove any wilted leaves from the iceberg lettuce and finely shred it for crunch.
- 5
Slice the tomatoes relatively thin, ensuring they are not thicker than the hamburger patties.
- 6
Butter and toast the hamburger buns over medium heat before cooking the patties.
- 7
Preheat the griddle to high heat for cooking the patties.
- 8
Place the balls of beef on the griddle, giving them plenty of room to spread when smashed.
- 9
Use parchment paper to prevent sticking when smashing the patties with a spatula or meat mallet.
- 10
Season one side of the patties with salt and pepper before flipping them.
- 11
Add a little special sauce on the uncooked side of the patties before flipping to enhance flavor.
- 12
Scrape up the crust from the griddle for added texture and flavor.
- 13
Top half of the patties with cheese and place a plain patty on top of each cheesy patty to melt the cheese.
- 14
Construct the burger by placing special sauce on the heel of the bun, followed by shredded lettuce and tomato slices.
- 15
Add the double patties to the bottom and top with the crown of the bun.
- 16
Wrap the burgers in parchment paper squares for a fast food-like experience.
Heads up — we had to guess a little:
- The quantity for grated onion was inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Certified Angus Beef ®’s original video on YouTube. Follow them there — it’s their dish.
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