Description
These juicy smashburgers feature a crispy, lacy crust and a tender center, served with a tangy homemade special sauce. Ready in under 20 minutes, this recipe uses simple ingredients and high-heat searing for restaurant-quality results.
Ingredients
Scale
- 2 lbs (900g) ground beef (80/20 ratio)
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 8 slices American cheese
- 8 burger buns (potato rolls recommended)
- 2 tablespoons butter (for toasting buns)
- 1/2 cup (120ml) full-fat mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish or chopped pickles
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons hot sauce (optional)
Instructions
- Divide ground beef into 8 equal portions (approx. 4 oz each) and roll into loose balls. Keep cold until ready to cook.
- In a small bowl, whisk together mayonnaise, ketchup, relish, vinegar, garlic powder, onion powder, Worcestershire sauce, and hot sauce. Set aside in the fridge.
- Place a cast iron skillet or griddle over high heat and preheat until smoking hot (approx. 5-7 minutes).
- Place a meat ball in the hot skillet and season generously with salt and pepper on top.
- Immediately press down hard with a heavy spatula to flatten the patty to about 1/4 inch thick. Leave undisturbed for 2 minutes to develop a crust.
- Flip the patty. It should release easily. Immediately place a slice of American cheese on top.
- Cook the second side for 1-2 minutes until the cheese is melted and the patty is medium-rare to medium.
- While burgers cook, toast the cut sides of the buns in butter in a separate skillet or on the griddle until golden brown.
- Assemble the burger: slather the bottom bun with special sauce, add the cheesy patty, add optional toppings (onions, lettuce, tomato), top with the other bun half, and serve immediately.
Notes
Keep the meat cold to prevent sticking and ensure clean smashing. Do not overwork the meat when forming balls. Ensure the pan is smoking hot before adding meat to achieve the Maillard reaction (crispy crust). If the meat sticks, the pan is likely not hot enough or the crust hasn’t formed yet. For best results, serve immediately as the crust softens quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger with bun an
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 40
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: smashburger, smash burger, special sauce, ground beef recipe, quick dinner, cast iron burger, homemade burger sauce, juicy burger