There’s nothing quite like sinking your teeth into a perfectly juicy Smashburger. I remember the first time I tasted that deliciously crispy crust combined with a tender, flavorful patty – it was love at first bite. Originally popularized by the Smashburger chain, this style of burger has captured the hearts of food lovers everywhere.
Recreating that mouthwatering experience at home is easier than you might think. With my Smashburger copycat recipe, you can enjoy restaurant-quality burgers without leaving your kitchen. Let’s dive into the simple steps to bring this classic favorite right to your table.
Ingredients
- Ground Beef: 1 pound of 80/20 ground chuck
- Salt: 1 teaspoon, preferably kosher
- Black Pepper: 1 teaspoon, freshly ground
- Cheddar Cheese: 4 slices, sharp cheddar recommended
- Burger Buns: 4 brioche buns, lightly toasted
- Butter: 2 tablespoons, for toasting buns
- Pickles: 8 slices, dill pickle preferred
- Red Onion: 1 small, thinly sliced
- Lettuce: 4 leaves, crisp and fresh
- Tomato: 1 large, sliced
- Mayonnaise: 4 tablespoons
- Ketchup: 4 tablespoons
- Yellow Mustard: 2 tablespoons
Tools and Equipment
- Cast Iron Skillet or Griddle: Provides even heat for a crispy crust.
- Sturdy Spatula: Essential for smashing and flipping the patties.
- Mixing Bowl: Perfect for combining ground beef with seasonings.
- Measuring Spoons and Cups: Ensures accurate ingredient measurements.
- Cutting Board and Chef’s Knife: Necessary for slicing onions, pickles, and other toppings.
- Toaster or Pan: Ideal for toasting the brioche buns to a golden brown.
- Meat Thermometer: Helps achieve the desired doneness of the patties.
- Grill Press or Heavyweight Metal Spatula: Aids in pressing the patties firmly onto the cooking surface.
- Kitchen Timer: Keeps track of cooking times for consistent results.
- Mixing Utensils: For preparing and assembling the burger components.
Directions
Creating the perfect Smashburger at home is easier than you might think. Follow these steps to achieve that signature crispy crust and juicy interior.
Prep
- Prepare the Ingredients
- Ground Chuck: Divide 1 pound of 80/20 ground chuck into four equal portions (4 ounces each). Gently form each portion into a loose ball without compacting the meat.
- Seasoning: Sprinkle each ball generously with kosher salt and freshly ground black pepper on both sides.
- Toppings: Slice the red onion into thin rings, prepare the dill pickles, and wash the lettuce and tomato. Slice the tomato into ¼-inch thick slices.
- Buns: Butter the brioche buns lightly and set aside for toasting.
- Preheat the Cooking Surface
- Place a cast iron skillet or griddle over medium-high heat. Allow it to heat until it’s very hot, ensuring a great sear on the patties.
Cook
- Toast the Buns
- Once the skillet is hot, add the buttered brioche buns cut side down. Toast until golden brown, about 1-2 minutes. Remove and keep warm.
- Cook the Patties
- Place two meat balls on the hot skillet, spacing them evenly. Using a sturdy spatula or a grill press, firmly smash each ball into a thin patty, about ¼-inch thick.
- Cook for 2-3 minutes until the edges are crispy and browned. Flip the patties and immediately add a slice of sharp cheddar cheese on top.
- Cook for an additional 1-2 minutes until the cheese melts and the patties are cooked to your desired doneness.
Assemble
- Build the Burger
- Spread mayonnaise on the bottom half of each toasted bun.
- Add a layer of lettuce followed by a tomato slice.
- Place the cheesy patty onto the prepared bun.
- Top with red onion rings and dill pickles.
- Final Touches
- Drizzle ketchup and yellow mustard over the pickles.
- Cover with the top half of the brioche bun.
- Serve Immediately
- Enjoy your homemade Smashburger while it’s hot and the cheese is perfectly melted.
Make-Ahead Instructions
Preparing components in advance can make assembling your Smashburgers a breeze. Here’s how I streamline the process:
- Shape the Patties:
- Divide 1 pound of 80/20 ground chuck into four 4-ounce portions.
- Gently form each portion into a loose ball without pressing tightly.
- Place the patties on a parchment-lined baking sheet.
- Cover and refrigerate for up to 24 hours to enhance flavor.
- Prep the Toppings:
- Red Onion: Slice into thin rings and store in an airtight container in the fridge for up to 3 days.
- Dill Pickles: Dice and keep refrigerated in a sealed container for up to a week.
- Lettuce and Tomato: Wash, dry, and slice the tomato. Store separately in the fridge for fresh assembly.
- Cheese: Slice the sharp cheddar and refrigerate until ready to use.
- Toast the Buns:
- Spread a thin layer of butter on both sides of the brioche buns.
- Toast them on a griddle or skillet until golden brown.
- Let them cool and store in an airtight container at room temperature for up to 2 days.
- Prepare the Sauces:
- In a small bowl, combine mayonnaise, ketchup, and yellow mustard in equal parts.
- Mix thoroughly and store in the refrigerator for up to one week.
- Organize Your Workspace:
- Gather all prepped ingredients and store them in labeled containers.
- Keep everything within easy reach to ensure a smooth assembly when it’s time to cook.
By following these make-ahead steps, you’ll save time and ensure each Smashburger is assembled quickly without compromising on flavor or quality.
Conclusion
Trying out this Smashburger copycat recipe was such a fun experience for me. Nothing beats the satisfaction of crafting a delicious burger right in your own kitchen. I hope you enjoy making and savoring every bite just as much as I did. Feel free to experiment with your favorite toppings and make it your own. Happy cooking and enjoy your homemade Smashburgers!
