Smash Burgers
Equipment
Ingredients
Patties
Ground beef (80/20)
454 g
Salt
1 tsp
Black pepper
0.5 tsp
Toppings
White onion
1 piece
Tomato
1 piece
Lettuce
4 leaves
Pickles
4 slices
Cheddar cheese
4 slices
Brioche buns
4 piece
Burger sauce
Mayonnaise
120 ml
Ketchup
80 ml
Mustard
30 ml
Pickle (grated)
1 piece
Pickle juice
15 ml
Paprika
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Salt
0.25 tsp
Black pepper
0.125 tsp
Instructions
Make burger sauce
Grate 1 pickle. In a bowl, combine mayonnaise, ketchup, mustard, grated pickle, pickle juice, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until smooth. Set aside.
Prepare toppings
Thinly slice onion and tomato. Prepare lettuce leaves and pickles. Set aside.
Cook smash burgers
Divide ground beef into 4 equal portions (about 113g each). Heat a cast iron skillet or heavy pan over high heat until very hot. Place beef portions on hot pan and smash flat with spatula. Season generously with salt and pepper. Cook 2-3 minutes per side until crispy edges form and internal temp reaches 63°C. Add cheese slices on patties during last minute.
Toast buns
While patties cook, lightly toast brioche buns cut-side down on the edge of the pan or in toaster.
Assemble burgers
Spread burger sauce on both bun halves. Layer bottom bun with lettuce, tomato, patty with cheese, pickles, onion slices, more sauce, and top bun. Serve immediately.
Original recipe
Storage
Best eaten fresh. Patties can be frozen raw. Sauce keeps 1 week refrigerated.
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