American · Lunch or dinner

Smashburger

Crispy lacy edges, American cheese and griddled bun.

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Smashburger, plated, photographed from above.
Prep
10 min
Cook
10 min
Makes
4 servings
Skill
Comfortable
Heat
Mild, adjustable
Halal Contains dairy Contains gluten Contains eggs
Maui says

The onion ON the patty IS the trick. As you smash, the onion juice meets hot steel and flavors the crust. This is the Oklahoma-onion-fried-burger move that fast-food chains copied.

Ingredients

Everything below makes 4 servings.

  • 1¼ lbground beef (80/20)divided into 8 loose balls (2.5 oz each, 2 per burger)
  • 4potato burger buns
  • 8 slicesAmerican cheese slices
  • 1 smallyellow onionshaved paper-thin (mandoline ideal)
  • 16dill pickle chips
  • 4 tbspmayonnaise
  • 2 tbspketchup
  • 2 tbspyellow mustard
  • 2 tbspunsalted buttersoftened
  • 1½ tspkosher salt
  • ½ tspblack pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 793calories
  • 37gprotein
  • 31gcarbs
  • 57gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Divide beef into 8 loose 2.5 oz balls. DON'T form patties - leave craggy.
  2. Shave the onion paper-thin (a mandoline is the move).
  3. Butter the cut sides of the buns. Mix mayo and ketchup and mustard in a small bowl for burger sauce.
1

Toast buns first

Heat cast iron over medium. Lay buttered buns cut-side down, toast 60-90 sec until deep golden. Set aside, spread burger sauce on both halves.

2 min · hands on
2

Crank the heat

Wipe pan, return to HIGH heat - you want it nearly smoking. The smashburger needs ferocious heat to crust before the thin patty overcooks.

3 min · hands on
3

Smash

Working in batches: drop 2 beef balls on the dry hot griddle. Press a small pile of shaved onion on top of each, then SMASH with a burger press or heavy spatula (use parchment to keep it from sticking) until the patty is 1/4-inch thin. Season tops with salt and pepper.

1 min · hands on
4

Crust and flip and cheese

Cook UNDISTURBED 90 sec - you'll see lacy brown edges. Scrape (don't flip) to release the crust intact, then flip. Immediately top with cheese slices and cook 30 sec more. Cook to 160°F internal / cooked through (no pink) - ~2 min per side for 1/4-inch smash patties. Stack two patties for a double; transfer to bun.

2 min · hands on
5

Build and repeat

Sauced bottom bun to double patty stack to pickles to top bun. Repeat with remaining beef balls (don't try to do all 4 at once unless your griddle is huge - heat recovery dies).

2 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of served on bun With oven fries

Start fries first - they need 25 min at 425°F. Adds about 25 minutes.

Instead of American cheese Sharp cheddar

Use thinly sliced cheddar; takes a few extra seconds to melt.

Gluten free Gluten-free burger buns for potato burger buns

Dairy free For American cheese slices, olive oil for unsalted butter

Or use a vegan cheese slice in its place. Use for toasting the buns.

What keeps

Smash burgers are the most fresh-only dish in this entire collection. The crust and juicy interior contrast lasts about 90 seconds after the burger comes off the griddle.

Build buns and toppings ahead, smash to order.

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