Burgers smashed right into your grill pan, so they get those crusty little grill marks that give them that Freddy’s Steakburgers kind of flavor.
With only 5 minutes prep and 5 minutes cooking time, everyone has time to griddle up these flavor-encrusted, dewy-on-the-inside, definitely delicious hamburgers.
If you want that outdoor, smooshed-deep-down-into-the-grill kind of flavor that your favorite fast food sandwich shop might deliver, simply smash these seasoned burgers into a heated griddle or grill pan. Then, enjoy one of the most savory burger experiences there is, especially when it’s icy cold outside, as bringing grilled flavors indoors feels welcome and right.
Being human and all, we instinctively love food cooked over a roaring fire, and an indoor griddle pan is the quickest, surefire way to bring that grilled flavor more cozily indoors instead.
Smashing, Splashing, And Strewing: The Art Of The Smash
Embrace your inner fast-order grill cook and get all scattery, smothery, and cover-y with your smash burgers ….
If you have a really big grill, you can get all kinds of Ms. Grill Master up in here, with one of those rectangular wood and metal pastry cutters to slice through some onions, peppers, and mushrooms as you please. I get all show-off-y during that part if I’ve had enough coffee and naps. So, embrace your inner Iron Chef, is all I’m saying. It’s fun.
With smash burgers, you do the opposite of what you usually do with a burger. You press on it. Normally, you have an already shaped burger that you just want to leave alone. But since you have those ridges in your pan, those smashed burgers, when you press them down onto the raised, hot little triangular ridges, will caramelize there.
Smash burgers are also a bit of a different fixin’ that you want very loosely-packed meat for. On the edges of the burgers, where they appear to be frayed a bit, they crisp up so deliciously. No one will mind one bit if they seem a bit of a different-looking, more hash-browns at Waffle House-looking kind of burger.
Eating one of these topped with various kinds of whatnots like cheese, onions, and mushrooms is kind of like eating a Steak and Shake hamburger meets a Philly steak sandwich, both of them being velvety, meaty sandwiches like this one.
Ingredients
- 1 pound ground beef (80/20 blend)
- Unsalted butter, softened (as needed)
- 4 hamburger buns
- Salt to taste
- Ground black pepper to taste
- 4 slices American cheese
- Preferred toppings and condiments
Instructions
Prep time – 5 minutes
Cooking time – 5 minutes
Yields – 4 servings
Step 1: Divide the ground beef into four equal portions and gently form each one into a ball. Avoid overworking the meat to keep it tender.
Step 2: Preheat your griddle or cast-iron skillet over medium-high heat until very hot. Spread butter onto the buns and lightly toast them, then set them aside.
Step 3: Place each meatball on the griddle. Flatten sharply into a patty using a strong spatula. Season with salt and pepper.
Step 4: Cook for 2-4 minutes until the edges are brown and crispy. Flip the burgers, add a slice of cheese to each, and cook for another 1-2 minutes.
Step 5: Set the cheese-topped patties on the bottom buns. Add toppings if desired. Cover each with the top buns and serve immediately.
FAQs & Tips
Store these hamburgers slid onto a paper plate, then into a large gallon freezer bag and keep in the fridge for up to 3 days, if there are leftovers. If you’d like to freeze your smash burgers, wrap them in a double layer of plastic wrap, then place individually-wrapped sandwiches all stacked into gallon freezer bags. Push out the air and keep up to 3 months.
Yes, all the ingredients here are pretty wholesome and gluten-free, as long as you simply use a good gluten-free hamburger bun, such as Canyon Bakehouse brand or Udi’s Gluten-Free Buns.
These smash burgers taste equally scrumptious with a piece of cheddar, with a bit of mozzarella sprinkled on, to give kids those big, stretchy bites of smash burgers they will love. Also, try adding grilled onions, mushrooms, or a couple of pieces of sizzling bacon atop these.
Serving Suggestions
I like to serve these smashed burgers with a slew of tossed-together dishes that are fun and delicious—first, for ultimate fun, a big bowl of this Loaded Veggie Pasta. Then, how about some amazingly crispy sides in these Easy Oven Potato Wedges? A crunchy layered salad would be nice here, like the welcome flavors of ranch and bacon that are layered into this delicious salad with ranch, bacon, cheeses, tomatoes, and lettuces.
For dessert, how about this yummy Strawberry Pretzel Jello Treat that kids and adults alike both love for its sweet, crunchy, salty play of textures and flavors? Or, if you feel like getting all decadently cake-y with your dessert, why not this stunning Two-Layered Coconut Cream Cake? If you love this recipe, you’ll really like this recipe for Viral Smash Burger Tacos. This recipe for viral smash burgers is going to break the internet just like that one did—I just know it.
Smash Burger Recipe
Burgers smashed right into your grill pan, so they get those crusty little grill marks that give them that Freddy’s Steakburgers kind of flavor.
-
Divide the ground beef into four equal portions and gently form each one into a ball. Avoid overworking the meat to keep it tender.
-
Preheat your griddle or cast-iron skillet over medium-high heat until very hot. Spread butter onto the buns and lightly toast them, then set them aside.
-
Place each meatball on the griddle. Flatten sharply into a patty using a strong spatula. Season with salt and pepper.
-
Cook for 2-4 minutes until the edges are brown and crispy. Flip the burgers, add a slice of cheese to each, and cook for another 1-2 minutes.
-
Set the cheese-topped patties on the bottom buns. Add toppings if desired. Cover each with the top buns and serve immediately.
Calories: 486kcalCarbohydrates: 22gProtein: 27gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 102mgSodium: 639mgPotassium: 386mgFiber: 1gSugar: 4gVitamin A: 199IUVitamin C: 1mgCalcium: 302mgIron: 4mg
