Smash Burgers

Smash Burgers

Brian CampbellCamfam Cookery
So simple, it's embarrassing. I use USDA Prime ground beef from Sams Club, separated into 2oz squares or cubes. Smash them with a saucepan with the bottom covered in foil, heavy bacon press, or a large burger press straight down on the meat to ensure that it spreads and sticks uniformly to the skillet or griddle (instead of shrinking as it cooked), which guarantees deep browning and crispy edges. Sandwiching an ultramelty slice of Kraft American cheese between the two patties helped the cheese melt thoroughly and seep into the meat almost like a rich, salty cheese sauce would. Lettuce and thinly sliced tomato provided freshness and acidity and the soft potato bun offered tenderness.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Game Day, Lunch, Main Course
Cuisine American
Servings 4
Calories 321 kcal


  • Griddle OR
  • Cast Iron Skillet OR
  • Carbon Steel Skillett



  • 2 tsp mayonnaise
  • 1 tbsp minced shallot
  • 1 ½ tsp dill pickles finely chopped – plus ½ teaspoon brine
  • 1 ½ tsp ketchup
  • tsp sugar
  • tsp pepper


  • 4 Martin's Potato Rolls, Sandwich toasted if desired
  • ½ lb USDA prime ground beef divided onto 2oz balls or cubes
  • 2 slices American cheese 2 ounces
  • Bibb lettuce leaves
  • Thinly sliced tomato


Make the Sauce

  • Stir all ingredients together in bowl.

Prep Buns

  • Spread mayonnaise on the cut side of the top and bottom of each bun if you plan to grill/toast them.
  • If not toasting the buns, spread 1 tablespoon sauce on the cut side of each untoasted bun top.

Make the Burgers

  • Divide beef into 2 ounce balls or cubes. I just take the USDA Prime ground beef I get from Sam’s Club and cut it into roughly 2oz cubes.
  • Wipe some canola oil on a 12-inch cast-iron or carbon-steel skillet or griddle using a paper towel.
  • Heat over medium-low heat for 5 minutes.
  • While skillet heats, wrap bottom and sides of saucepan with large sheet of aluminum foil, anchoring foil on rim, and place large plate next to cooktop. I typically use my large bacon press wrapped in foil.
  • Increase heat to high.
  • When skillet/griddle begins to smoke, place 2 balls about 3 inches apart on the skillet or griddle.
  • Use bottom of prepared saucepan/press to firmly smash each ball until 4 to 4½ inches in diameter.
  • Place saucepan on plate next to cooktop.
  • Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet).
  • Use thin metal spatula to loosen patties from skillet.
  • Flip patties and cook for 15 seconds.
  • Slide skillet off heat.
  • Transfer 1 burger to each bun bottom and top each with 1 slice of American cheese. Of course, you can make it a double, just sayin'.
  • Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel, and return skillet to heat.
  • Top with lettuce and tomato.
  • Cap with prepared bun tops.
  • Serve immediately.


I almost always cook these outside on my Blackstone Griddle. 
I also grill (griddle) the buns with a little mayo rather than butter.  It just tastes better n these burgers.


Serving: 1gCalories: 321kcalCarbohydrates: 25gProtein: 21gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 50mgSodium: 469mgPotassium: 215mgFiber: 1gSugar: 6gVitamin A: 128IUVitamin C: 0.5mgVitamin D: 0.1µgVitamin E: 1mgCalcium: 269mgIron: 3mgZinc: 3mg
Keyword BBQ, Beef, Game Day
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