Smash Burgers
A Smashburger is a delicious ground beef patty pressed and simmered on a cast iron pan placed in between two soft buns, garnished with all your favorite toppings.
Equipment
- Cast Iron Skillet
Ingredients
- 2 pounds ground beef 80/20 is a good choice
- 1/4 cup salted butter
- 8 hamburger buns
- 2 tablespoons seasoning salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- pepper to taste
- 8 cheese slices
Instructions
- Divide the ground beef into 8 equal portions, then gently shape each portion into a ball. You want to try and handle the meat as little as possible. Place the burger balls onto a plate or cookie sheet, cover with plastic wrap and refrigerate for at least 15 minutes.
- Next, you may choose to toast the burger buns. First, butter them generously, then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted and golden brown. You could also place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted.
- Preheat a cast iron skillet to medium high heat, then place one of the balls of meat into the pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (or with a burger press) to create a thin patty.
- Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder to taste. Keep adding and pressing the burger balls but don’t crowd the pan, You will probably need to do a couple of batches. If you crowd the patties the burgers will start to steam instead of grill.
- Cook the patties for 2-4 minutes or until charred and brown on bottom. You’ll know the patties are ready to flip when the juices begin pooling on top. Don’t move, poke, or flatten the patties while they are cooking; the only time you will move them is when you flip them.
- Flip them over, but make sure you scrape up the browned bits from the pan, and allow them to cook for another 2-4 minutes until you get those great crispy edges, or until your desired doneness. A 160 degree internal temperature is usually a good indicator the burger patties are done.
- Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers. Place burgers on the buns and add optional garnishes to the top of each patty. Enjoy your delicious burger.
Notes
Please read above recipe post for tips, ingredient discussion and substitutions, as well as advice for the best possible results.
These can be made as 8 single burgers, or 4 double burgers.
Storage: Your leftover burger patties can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 4 months.
Nutrition
Calories: 538kcal | Carbohydrates: 25g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 109mg | Sodium: 2219mg | Potassium: 428mg | Fiber: 1g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 4mg
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