The Best SMASH BURGER I Ever Made
About this recipe
Smash burgers are a quick and easy way to enjoy a delicious homemade meal that rivals your favorite burger joint. This recipe from Natasha's Kitchen focuses on using high-quality ingredients and a simple technique to create juicy, flavorful burgers that are sure to impress.
The key to a great smash burger is the 80/20 ground beef, which provides the perfect balance of flavor and juiciness. Plus, the two-ingredient special sauce elevates the taste without complicating the process.
Ingredient notes
- 680 g ground beef 80/20, divided into 8 portions (3 oz each)
- 2 Tbsp butter, melted to brush onto the griddle
- 1/3 cup mayo (80 ml)
- 1 tsp yellow mustard (5 ml)
- 4 slices medium cheddar cheese, thick-sliced
- 4 brioche burger buns
- 2 cups iceberg lettuce, shredded
- 1 large tomato, sliced
- 1/2 large red onion, sliced into thin rings
- 2 Dill Pickles, cut into 12 slices
Tips from Natashas Kitchen’s video
- Use a kitchen scale to measure the beef portions for even patties, each about 3 ounces.
- Make sure to refrigerate the meatballs before cooking to keep them cold, which helps achieve a better sear.
- Toast the burger buns with butter on the cut side to enhance flavor and texture.
- When smashing the patties, use parchment paper to prevent sticking and ensure they flatten evenly on the griddle.
Good to know
- How many burgers does this recipe make?
- This recipe makes 4 smash burgers.
- What type of ground beef should I use?
- Use 80/20 ground beef for the best flavor and juiciness.
- How long do I cook the patties?
- Cook the patties for about 2 minutes on the first side and 1 minute on the second side.
- What can I use instead of yellow mustard in the sauce?
- The recipe specifically mentions yellow mustard, but you could try other mustards if you prefer.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Divide the ground beef into eight equal portions, about 3 ounces each, and loosely roll them into balls.
- 2
Cover the meatballs with plastic wrap and refrigerate until ready to cook.
- 3
In a bowl, combine 1/3 cup of mayo and 1 teaspoon of yellow mustard to make the burger sauce. Stir until well combined and set aside.
- 4
Thinly slice the red onion into rings and place on a serving platter.
- 5
Thinly slice the large tomato and add to the platter.
- 6
Shred the iceberg lettuce and add to the platter, ensuring to remove any soft outer leaves.
- 7
Transfer the pre-sliced dill pickles to a bowl and add to the platter with the other toppings.
- 8
Butter the cut side of the burger buns and toast them on a griddle until lightly golden, about 1-2 minutes.
- 9
Preheat the griddle to medium-high heat. Place the beef patties on the griddle and smash them down with a spatula or burger press until thin.
- 10
Season the patties with salt, pepper, and garlic powder, and cook for about 2 minutes on the first side.
- 11
Flip the patties, scraping firmly to keep the browning, and cover one patty with a slice of cheddar cheese, then top with the second patty. Cook for another minute until the cheese melts.
- 12
Assemble the burgers by spreading the sauce on the bottom bun, adding pickles, lettuce, tomato, onion, and the cooked patties. Top with the toasted bun.
- 13
Wrap the burger in parchment paper for serving.
Heads up — we had to guess a little:
- The quantity for garlic powder is inferred as 'to taste' is vague.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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