"
Crispy edges, juicy middle, perfection!|Game-changer technique for burger lovers|Family fought over last bite|Worth getting cast iron hot!|Rivals any restaurant burger ever|Secret sauce elevates everything|Makes other burgers seem boring|Caramelized crust changed my life!
"
The Greatest Smashburger Recipe
Learn how to make the perfect smashburger with this quick and easy recipe! Master the technique for creating crispy, lacy edges and a juicy center. This homemade smashburger recipe delivers restaurant-quality results with simple ingredients and expert smashing method.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">700g ground beef (80% lean/20% fat)</li>
<li class="ingredients-single-item">1 tsp kosher salt</li>
<li class="ingredients-single-item">1 tsp freshly ground black pepper</li>
<li class="ingredients-single-item">4 brioche burger buns</li>
<li class="ingredients-single-item">4 tbsp unsalted butter, softened</li>
<li class="ingredients-single-item">8 slices American cheese (or mild cheddar)</li>
<li class="ingredients-single-item">1 large white onion, thinly sliced</li>
<li class="ingredients-single-item">4 tbsp vegetable oil</li>
<li class="ingredients-single-item">2 tbsp neutral oil with high smoke point (grapeseed or avocado oil)</li>
<li class="ingredients-single-item">8 slices dill pickles</li>
<li class="ingredients-single-item">4 leaves iceberg lettuce, torn to bun size</li>
<li class="ingredients-single-item">4 slices tomato (optional)</li>
<li class="ingredients-single-item">4 tbsp special burger sauce (recipe below)</li>
</ul>
<ul class="ingredients-main-list">
<li class="ingredients-single-item">For the special burger sauce:</li>
<li class="ingredients-single-item">80g mayonnaise</li>
<li class="ingredients-single-item">2 tbsp ketchup</li>
<li class="ingredients-single-item">1 tbsp yellow mustard</li>
<li class="ingredients-single-item">1 tbsp finely chopped dill pickles</li>
<li class="ingredients-single-item">1/2 tsp smoked paprika</li>
<li class="ingredients-single-item">1/4 tsp garlic powder</li>
<li class="ingredients-single-item">1/4 tsp onion powder</li>
<li class="ingredients-single-item">1 tsp hot sauce (optional)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
First, make your special burger sauce by combining all sauce ingredients in a small bowl. Mix thoroughly until well combined and smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld while you prepare the burgers.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Divide your ground beef into 8 equal portions (about 85-90g each) and gently shape them into loose balls. Don't compact them too much – you want them loosely formed. Place the meat balls on a tray lined with baking paper and chill in the fridge for at least 15 minutes. Cold meat will stick less to your spatula during the smashing process.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
While the meat is chilling, prepare your toppings. For caramelized onions, heat 2 tablespoons of vegetable oil in a pan over medium-low heat. Add your thinly sliced onions with a pinch of salt and cook slowly for about 15-20 minutes, stirring occasionally, until they're soft and golden brown. Set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Place a large cast iron skillet or heavy-duty griddle on high heat and allow it to get extremely hot – we're talking about 5-7 minutes of preheating. You want the surface to be smoking hot (around 230-250°C) to achieve that perfect crust. Meanwhile, spread the softened butter on the cut sides of your brioche buns.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Once your cooking surface is properly heated, drizzle about 1 tablespoon of your high smoke point oil onto it. Working quickly in batches of 2-3 patties (depending on your pan size), place your meat balls on the hot surface about 10cm apart. Immediately place a piece of parchment paper over each ball, then using a heavy, flat spatula or a dedicated burger smasher, press down firmly with considerable force until the patty is about 5-6mm thick. Press for about 10 seconds to ensure proper contact with the hot surface.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Season the tops of the smashed patties generously with salt and pepper. Cook untouched for about 45-60 seconds until the edges start to turn brown and crispy with a lacy appearance. You'll know they're ready to flip when the edges look caramelized and the top starts to show small bubbles of juices forming.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Using a sharp-edged spatula, scrape under the patties with some force to release them from the cooking surface, making sure to preserve those crispy, lacy edges – they're the hallmark of a great smashburger! Flip the patties and immediately place a slice of cheese on each one. Cook for another 15-30 seconds only – these thin patties cook very quickly, and you want to maintain some juiciness.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
While your last batch of patties is cooking, lightly toast your buttered buns on the same hot surface until golden brown, about 30 seconds. Remove and set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
To assemble your smashburgers, spread a generous layer of the special sauce on both the top and bottom buns. On the bottom bun, layer lettuce (this prevents the bun from getting soggy), tomato if using, two cheese-topped patties per burger for the full experience, caramelized onions, and pickle slices. Crown with the top bun.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Serve immediately while the patties are still hot and the cheese is gooey. The contrast between the crispy, caramelized exterior of the beef and the juicy interior is at its peak when fresh off the griddle. For the authentic experience, wrap each burger in parchment paper for a minute before serving – this traps steam and helps meld all the flavors together.
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
The Greatest Smashburger Recipe
What ingredients are used in The Greatest Smashburger from Kitchen by Guilty Chef?
The recipe uses 80/20 ground beef, American cheese, brioche buns, butter, white onion, pickles, lettuce, and a special sauce made with mayonnaise, ketchup, mustard, pickles, and spices. High smoke point oil is essential for achieving the signature crust.
How to cook The Greatest Smashburger from Kitchen by Guilty Chef at home?
Learn how to cook The Greatest Smashburger from Kitchen by Guilty Chef by preheating a cast iron skillet until smoking hot, placing loose beef balls on the surface, and smashing them thin with a heavy spatula. The key is achieving the perfect sear in 45-60 seconds before flipping, then adding cheese and cooking briefly to maintain juiciness.
What's the secret to getting those crispy, lacy edges on a smashburger?
The crispy edges come from three crucial elements: using 80/20 beef (enough fat content), an extremely hot cooking surface (230-250°C), and firm pressure when smashing the cold beef ball thin. Don't move the patty until the edges brown, then scrape thoroughly when flipping.
Why is a cast iron skillet recommended for making smashburgers?
Cast iron provides superior heat retention and even distribution, reaching the extreme temperatures (230-250°C) needed for proper Maillard reaction. This creates the characteristic caramelized crust while the interior remains juicy. The heavy weight also helps when applying pressure during smashing.
How do you prevent smashburger patties from sticking to the spatula?
Use cold meat straight from the refrigerator, place parchment paper between the meat and spatula when smashing, use a high smoke point oil on your cooking surface, and apply significant pressure for 10 seconds to ensure proper contact with the hot surface before removing.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"700g ground beef (80% lean/20% fat)",
"1 tsp kosher salt",
"1 tsp freshly ground black pepper",
"4 brioche burger buns",
"4 tbsp unsalted butter, softened",
"8 slices American cheese (or mild cheddar)",
"1 large white onion, thinly sliced",
"4 tbsp vegetable oil",
"2 tbsp neutral oil with high smoke point (grapeseed or avocado oil)",
"8 slices dill pickles",
"4 leaves iceberg lettuce, torn to bun size",
"4 slices tomato (optional)",
"4 tbsp special burger sauce",
"80g mayonnaise",
"2 tbsp ketchup",
"1 tbsp yellow mustard",
"1 tbsp finely chopped dill pickles",
"1/2 tsp smoked paprika",
"1/4 tsp garlic powder",
"1/4 tsp onion powder",
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"@type": "HowToStep",
"name": "Form the patties",
"text": "Divide your ground beef into 8 equal portions (about 85-90g each) and gently shape them into loose balls. Don't compact them too much – you want them loosely formed. Place the meat balls on a tray lined with baking paper and chill in the fridge for at least 15 minutes."
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{
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"@type": "HowToStep",
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"text": "While your last batch of patties is cooking, lightly toast your buttered buns on the same hot surface until golden brown, about 30 seconds. Remove and set aside."
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"name": "Assemble burgers",
"text": "To assemble your smashburgers, spread a generous layer of the special sauce on both the top and bottom buns. On the bottom bun, layer lettuce, tomato if using, two cheese-topped patties per burger for the full experience, caramelized onions, and pickle slices. Crown with the top bun."
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}
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