Smash Burgers are about to be your new favorite burger: juicy, crispy-edged, cheesy, bacon-loaded, sauce-dripping goodness on a potato bun. Once you make these Smash Burgers at home, you’ll never look at fast-casual burgers the same way. Made with two types of beef, a touch of Moore’s Marinade, and just...
Ingredients
For the Burgers
. ground sirloin (90/10)1lb- . ground chuck (75/25)1lb
. Moore’s Steak Seasoning (or your favorite steak marinade)4tbsp
. fresh cracked black pepper1tsp
. butter for griddle4tsp
slices American cheese8
. bacon, cooked crispy1lb
Iceberg lettuce
shredded
Tomato
sliced
Homemade pickle slices
potato buns4
For the Special Sauce
ketchup2tbsp
mayonnaise2tbsp
Worcestershire sauce1tsp
chopped pickles2tbsp
onion powder1tsp
Nutrition (per serving)
Calories
915.0kcal (45.75%)
Protein
59.6g (100%)
Carbs
5.8g (2.12%)
Sugars
1.8g (3.54%)
Healthy Fat
35.5g
Unhealthy Fat
28.7g
% Daily Value based on a 2000 calorie diet
How to make Smash Burgers
Prep the Griddle
- Step 1
Heat your flat-top griddle or large cast iron skillet over medium-high heat until very hot. Add a small pat of butter and a splash of Moore’s Marinade (or your favorite steak marinade) right before cooking the patties to enhance browning and flavor.
Form the Patties
- Step 1
Gently form loose balls of the sirloin and chuck blend, about 3 oz. each. Do not pack the meat tightly to ensure the patties smash easily and develop crispy edges.
Cook the Patties
- Step 1
Place the meatballs onto the hot griddle and immediately smash them flat using a heavy burger press or spatula. Let them cook undisturbed until the edges are crispy and golden.
- Step 2
Flip the patties, add a slice of American cheese on top, and let it melt while the other side cooks for about 1-2 minutes.
Assemble the Burgers
- Step 1
Toast the potato buns lightly on the griddle.
- Step 2
Spread the special sauce on the bottom bun, then layer with shredded lettuce, a slice of tomato, the cheesy patty, bacon, pickles, and the top bun.
Nutrition (per serving)
Nutrition (per serving)
Calories
915.0kcal (45.75%)
Protein
59.6g (100%)
Carbs
5.8g (2.12%)
Sugars
1.8g (3.54%)
Healthy Fat
35.5g
Unhealthy Fat
28.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not overwork the meat when forming the patties to keep them tender.
Smash the patties immediately when they hit the griddle to lock in the juices.
Use a heavy cast iron press or spatula to ensure even smashing and crispy edges.
Toast the buns lightly to prevent them from getting soggy.
Serve immediately for the best flavor and texture.
FAQS
Can I use a different type of cheese?
American cheese is recommended for its meltability and creamy texture, but you can use other cheeses like cheddar if preferred.
What can I use instead of Moore’s Marinade?
Soy sauce is a great alternative to Moore’s Marinade for adding umami flavor to the burgers.
Can I make these burgers without bacon?
Yes, bacon is optional, but it adds extra flavor and texture to the burgers.
How do I prevent the patties from sticking to the griddle?
Ensure the griddle is very hot and add a small amount of butter before placing the patties on it.
Can I make the special sauce ahead of time?
Yes, the special sauce can be made in advance and stored in the refrigerator for up to 3 days.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia