Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Smash Burgers
These Smash Burgers rival any fast food chain. When grilled correctly, the edges are perfectly crispy and the middle is still juicy and flavorful. The addition of our secret sauce truly takes them to the next level.
Ingredients
For the Burgers:
- 2 pounds 80/20 lean ground beef
- 1 tablespoon seasoned salt (like Lawry’s Seasoned Salt)
- 10–12 slices cheddar cheese (optional)
- 5–6 potato buns or brioche buns, toasted
For the Secret Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dill pickle juice
- 1 tablespoon finely chopped dill pickle
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
How to Make on the Grill
- In a large bowl, use your hands to gently combine the ground beef and seasoned salt.
- Loosely scoop and roll the meat mixture into golf ball-size portions. You should create 10-12 meatballs from 2 pounds of meat.
- Preheat the grill to 400°F with the cast iron on the grill as it preheats. Brush with avocado oil. (See stovetop directions below.)
- Working in batches if needed, place the meatballs on the hot griddle and smash flat using a cast iron press to form 4″-diameter patties (craggy edges are your friend). (Tip: If burgers are sticking to your press, spray it with cooking spray or place a piece of parchment between the meat and press.)
- Cook undisturbed for about 2 minutes and then flip.
- Add a cheese slice to each patty, if desired, and cook for about 1-2 more minutes.
- Serve 2 patties per toasted bun with a drizzle of our Secret Sauce and/or your favorite burger toppings.
How to Make on the Stove
Follow Steps 1-2. Brush a 12-inch cast iron pan with oil and set it over medium-high heat for 3-4 minutes to preheat. Set two portions on opposite sides in the skillet and firmly press down on them with a cast iron press (or large metal spatula) until they are about 4 inches wide. Cook the patties, undisturbed, until the outer edges are dark caramel brown. Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. Follow Step 7.
Freeze For Later: Season the ground beef with Lawry’s Seasoning Salt and mix it in gently by hand. Loosely roll ground beef into golf ball-sized meatballs. You should have 10-12 meatballs when you’re done. Place them in a freezer bag or airtight container and freeze.
Prepare From Frozen: Let ground beef safely thaw using one of these methods. Follow Steps 3-7.
Notes/Tips
- Preheat the griddle or flat-top on your grill until it is very hot before adding the meat. This will help achieve the signature crispy crust of a smash burger.
- Use a sturdy metal spatula or a meat press to smash the burger. Apply firm, even pressure to spread the meat out thinly. Do this as soon as the meat hits the hot surface for the best results.
- Leave enough space between the patties to ensure even cooking and proper browning. If you’re making multiple burgers, cook them in batches to maintain the high heat necessary for a perfect crust.
- If burgers are sticking to your press, spray it with cooking spray or place a piece of parchment between the meat and press. My husband prefers the parchment paper option.
Find it online: https://thrivinghomeblog.com/smash-burgers-with-a-secret-sauce/
