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Meal Instructions
Specimen #0111·GRILL·Dead Simple

Grill Classic Smash Burgers

Thin beef patties smashed paper-thin on a screaming hot grill for maximum crispy edges and double-stacked glory.

Cook temp
HIGH HEAT
Total time
13m
FLIP AT
3m
Serves
4
PULL AT
160°F
Ingredients
1.5 lbs Ground Beef — 80/20 blend
8 slices American Cheese
4 pieces Brioche Buns
2 tbsp Butter — for toasting buns
1 tsp Kosher Salt
1/2 tsp Black Pepper
8 slices Dill Pickles
1 small Yellow Onion — thinly sliced
2 tbsp Ketchup
2 tbsp Yellow Mustard
Equipment
Grill or Flat-Top Griddle
Heavy Spatula or Burger Press
Parchment Paper
DirectionsGet to the point
1Divide 1.5 lbs ground beef into 8 equal balls (about 3 oz each). Season with kosher salt and pepper.
2Heat grill or griddle to screaming hot. Place beef balls on the surface and smash flat with a heavy spatula.
3Cook 3 minutes until a deep brown crust forms, flip, add American cheese, cook 2-3 more minutes.
4Stack two patties per bun. Top with pickles, onion, ketchup, and mustard.
Dad pro tip

The entire secret to a great smash burger is maximum contact between meat and hot metal. Smash it flat, leave it alone, and let the Maillard reaction do all the heavy lifting.

Kid adjustment

Skip the onion and pickles for picky eaters. Plain cheese smash burgers with ketchup are a guaranteed kid winner.

Reheat

Smash burgers are best fresh. If you must reheat, place patties in a hot skillet for 1 minute per side. Do not microwave.

BASIS: Tested on flat-top griddle and cast iron on grill grate over high heat with 80/20 ground beef. USDA FSIS 160°F target for ground beef.560 kcal · 38g protein · 28g carbs · 34g fat
USDA FoodData Central #174036
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