ChefBookDinner · American
Stovetop Smash Burgers
Honestly, stovetop burgers have never ever appealed to me; that is, until I started smashing them! These babies are restaurant quality and come together in a jiffy. Using 80/20 beef is crucial because the fat keeps these nice and juicy. Feel free to get crafty with your toppings - the bacon onion jam I shared in my last video is KILLER with some spinach and Swiss. Enjoy!
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- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Method
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Divide ground beef into 4 equal parts. Roll sections into balls.
Heat skillet to medium-high. Add a ball of ground beef. Season with salt and pepper. Use a burger press (or back of a turner) to smash the balls into patties (I like to use a piece of parchment as a barrier so it doesn’t stick as much). Cook 3-4 minutes.
Flip, season, smash, and cook other side 2-3 minutes, or until desired doneness is reached.
While burgers cook, toast the buns.
If using cheese (I used Swiss), add a slice to one patty. Top with another patty, then another slice of cheese.
Add desired condiments to buns (I used mayo, spinach, & bacon onion jam). Top with burger and any other toppings. Enjoy!
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