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best smashburger recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe guides you through making the best smashburger with incredibly crispy edges, a juicy interior, and a creamy, smoky aioli. It’s a family-friendly, quick-cooking meal perfect for busy weeknights that tastes like a weekend treat.
Ingredients
- 1 lb 80/20 lean-to-fat ground beef, chilled
- 4 potato buns
- 4 slices American cheese
- 1 large red bell pepper (approx. 200 g)
- 2 cloves garlic, peeled
- 0.5 cup egg-based mayonnaise
- 1 teaspoon smoked paprika, plus extra for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt, divided, plus more to taste
- 0.5 teaspoon black pepper, divided, plus more to taste
- 1 tablespoon vegetable oil, plus extra for griddle
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- Roast Aioli Ingredients: Preheat your oven to 400 F (200 C). Place the red bell pepper and peeled garlic cloves on a baking sheet. Drizzle with 1 teaspoon vegetable oil and a pinch of salt. Roast for 20-25 minutes until the pepper skin is blistered and slightly charred, and the garlic is tender. Let them cool slightly.
- Prepare Smoky Aioli: Once cooled, remove the stem and seeds from the red bell pepper. In a small food processor or blender, combine the roasted bell pepper, roasted garlic, mayonnaise, 1 teaspoon smoked paprika, lemon juice, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Blend until completely smooth and creamy. Taste and adjust seasonings. Set aside.
- Form Beef Balls: Divide the chilled ground beef into four equal 0.25 lb (115 g) balls. Do not press or shape them further yet.
- Heat Griddle: Heat a large cast iron griddle or heavy-bottomed skillet over medium-high heat until very hot and slightly smoking, about 5 minutes. Lightly brush the griddle with extra vegetable oil.
- Toast Buns: Lightly toast the potato buns on a separate dry skillet or directly on the griddle for 30-60 seconds until golden brown. Set them aside.
- Smash and Cook First Side: Place two beef balls on the hot griddle, ensuring ample space. Immediately place parchment paper over each beef ball and, using a sturdy metal spatula, firmly press down to flatten it into a thin patty (about 0.375 inch thick). Season generously with salt and black pepper. Cook undisturbed for 90 seconds until the bottom is deep brown and a crispy crust has formed.
- Flip and Melt Cheese: Remove the parchment paper. Flip the patties, immediately place a slice of American cheese on top of each, and cook for another 60-90 seconds. The cheese should be melted and gooey, and the patty cooked through.
- Repeat and Assemble: Transfer the cooked, cheesy patties to a plate. Repeat the smashing and cooking process with the remaining two beef balls and cheese slices. To assemble, spread a generous layer of aioli on both bun halves. Place a cheesy patty on the bottom bun. Add another dollop of aioli on top, then cap with the top bun. Serve immediately.
Notes
For a slightly healthier option, use 90/10 lean ground beef and add a small pat of butter to the griddle for moisture. Brioche buns also work well, or lettuce wraps for a low-carb option. To toast buns quickly, do it on the griddle after removing patties to soak up drippings. The key to crispy smashburgers is high heat and smashing only once, at the beginning, to avoid squeezing out juices. Store ground beef properly in the fridge for 1-2 days, or freeze for longer term.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 750 calories
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg