![The Best Smash Burgers [How To]](https://trends.linkzinbio.com/wp-content/uploads/2025/03/SmashBurgerRecipe-7-758x1011.jpg "The Best Smash Burgers [How To]")
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Smash Burgers is my favorite of all the varieties of hamburgers. A thin and not full -filled empanada is “shattered” in a hot iron, until its edges are crunchy and delicious. This recipe for Smash Burgers consists of 100% fueled beef fed with grass, a piece of American cheese, lettuce tomato; Inspired by my Copycat Shake Shack hamburger.
If you have never had a Smash hamburger, a gift awaits you. I feel that in the last two years, Smash Burgers has really had a moment. They have become incredibly popular in restaurants. The best part of them is that they are very easy to do at home, a grill is not required!
Serve these with an Honey Deuce cocktail, a capped salad and a strawberry cream cake for the perfect summer dinner.
Ingredients for Smash Burgers
- Meat – You can wear ground meat that you like. I prefer 100%fed with 85%/15%grass. But do not hesitate to wear ground chicken, turkey or vegan meat substitute.
- Pope buns – I love Martin’s potato buns because they help everything melt.
- American cheese – There is something very unnatural and delicious about the way American cheese melts in a warm empanada. I love it so much.
- Special sauce -Ispired in In-N-out, I love making a special sauce. It has pickles, mayonnaise and tomato sauce.
- Pickles -I think these are not a narrow. These are an absolute requirement to make the most delicious hamburgers.
See the recipe card for the rest of the ingredients and instructions.
What are Smash Burgers?
Your Commental Restaurant! Smash Burgers are generally cooked in a flat or iron upper part (in our case, we are using a cast iron pan). The meat is not formed in empanadas; Instead, they are a kind of freely gathered records or piles. When they hit the hot pan, they break with a meat press until the empanada is pleasant and thin (approximately 1/2 inch thick). The edges are steep and crispy. There are no spices, mixtures, etc. They are quite simple. Only salt and pepper.
I like to do this year, but especially in the summer, and I love to serve them with a César salad. And a great lot of margaritas from watermelon does not hurt either.
How to make Smash Burgers
- Form your meat discs. We want the meat to form freely on records. This will help to make it easier to crush.
2. Prepare your ingredients. Prepare everything: cut the tomatoes, wash the lettuce leaves, mix your special sauce and get the pickles and cheese. This recipe goes quickly, so be sure to prepare everything in advance.
3. Tost your buns. I like to quell the inside of each bun with softened butter and provide it slightly in the pan.
4. Cook the empanadas. Turn the heat to high in a cast iron pan. When hot, add the cold disc of the pan. Cover with a piece of parchment. Crush it using a spatula or meat press. You want super thin pie!
5. Cook on the first side for 2-3 minutes. Turn and cook on the other side for 2 minutes. Drape a piece of American cheese at the top.
6. Assemble the hamburgers with hamburger sauce, empanada, pickles, lettuce, tomato, red onion and more hamburger sauce.
Tips and tricks to crush hamburgers
- Do not form the meat in empanadas – The biggest advice is no, I repeat that they do not form them in empanadas. Not doing this really makes it much easier.
- The meat must be cold, directly from the refrigerator. There is no need to take this at room temperature as I would, let’s say, a steak.
- If you don’t have a hamburger pressYou can use a metal spatula. Press that spatula with the back of a wooden spoon! No elegant tools are needed.
- Select your bun with care. I think Brioche buns are delicious. Regular hamburger buns also work. But my favorite is a potato bun due to how soft and tasty they are.
What to serve with these hamburgers Smash
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Toast the buns:
Place a pan over medium-low heat. You will have to do this in lots. Add the butter and, when it melts, add so many halves of the potato bun, down, as you can, and cook until they tasted and brown slightly, approximately 1 to 2 minutes. Remove from the pan and reserve. Repeat with the remaining potato buns until they have roasted. Add more butter to the pan, as necessary.
To make empanadas:
Portion of the 2 pounds of res wagyu meat in 4 -outer batteries that are packed freely (it is not necessary to form empanadas). I like to place them on a baking tray since I needed to cook them in lots. Cover each beef pile with a few salt pinches and a few newly cracked pepper rounds.
Place a molten iron over medium-high heat. Preheat the pan until it is hot and then add approximately one teaspoon or two of oil. Add two empanadas, spaceing them about 4 inches away and then crushing them with a spatula to form 4 -inch diameter empanadas. Cook until the edges are brown and steep, approximately 2 minutes. Turn the empanadas, season with salt and pepper, and cook for a minute or two additional. Transfer to the baking tray to a warm oven to keep heat. Repeat the empanadas until you have worked throughout the meat.
Remove the baking tray with the oven empanadas and cover each empanada with a slice of American cheese. Transfer back to the oven until the cheese melts. American cheese melts quite easily; You may need only 2 to 3 minutes in the oven.
To assemble Smash hamburgers:
Add a mayonnaise sliding to both halves of the bun. Add the empanada, covered with slices of pickles, tomato and lettuce. Serve immediately.
Tips and tricks
- The biggest advice is no, I repeat that they do not form them in empanadas. Not doing this really makes it much easier.
- The meat must be cold, directly from the refrigerator. There is no need to take this at room temperature as I would, let’s say, a steak.
- If you don’t have the perfect spatula for Smash Burgers (some restaurants have overwhelming heavy), don’t worry. I used a plastic pancake spatula, and then pressed that spatula with the back of a wooden spoon! No elegant tools are needed.
- Select your bun with care. I think Brioche buns are delicious. Regular hamburger buns also work. But my favorite is a potato bun due to how soft and tasty they are.
Calories: 112Kcal | Carbohydrates: 18gram | Protein: 6gram | Fat: 3gram | Saturated fat: 1gram | Cholesterol: 4mg | Sodium: 277mg | Potassium: 15mg | Fiber: 1gram | Sugar: 4gram | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg
Nutritional information is automatically calculated, so it should only be used as an approach.
