The Classic American Smash Burger

Master the art of the classic American smash burger. Featuring a perfectly caramelized beef patty, melty cheese, and fresh toppings nestled in a buttery toasted bun.

Ingredients

• 1 hamburger bun (90g)
• 1 tbsp butter, melted
• 150 g ground beef
• to taste sea salt
• to taste black pepper
• 14 cup red onion, finely shredded
• 1 slice yellow American cheese
• 2 tbsp American burger sauce
• 2 leaves fresh lettuce
• 2 slices tomato
• 2 slices crinkle-cut dill pickles

Instructions

1. 1Cut the hamburger bun

   

   Take a standard 90-gram hamburger bun and carefully slice it in half horizontally. Use a serrated bread knife and gently saw back and forth without pressing down too hard. Ensure you cut completely through to the bottom to keep the bun flat and even.

   Tip: A gentle sawing motion prevents the soft bread from compressing and becoming dense.
2. 2Butter the bun halves

   

   Tap the cut bun halves gently to shake off any loose bread crumbs. Press the cut side of each half lightly onto a butter roller or brush them generously with melted butter. This ensures an even, rich coating that is essential for a perfect toast.

   Tip: Shaking off the loose crumbs first prevents them from burning on the hot griddle during toasting.
3. 3Toast the hamburger buns

   

   Place the buttered bun halves face-down on a griddle heated to 100°C and gently press them flat. Toast until the inner surface turns golden brown and crispy, then set them aside to keep warm.

   Tip: Keep an ear out for a distinct sizzling sound and visually check the edges to know when the buns are perfectly toasted.
4. 4Place the beef on the griddle

   

   Adjust the griddle temperature to 210°C (410°F), or wait until it just begins to smoke if using a gas griddle. Use tongs or gloves to place the perfectly portioned round ball of raw ground beef directly onto the hot surface.

   Tip: Ensure the griddle is fully heated before adding the meat to create a proper sear and lock in the flavorful juices.
5. 5Smash the burger patty

   

   Use a heavy metal burger press to firmly flatten the ball of beef into a thin patty, aiming for an even thickness of about 1.5 centimeters. Press down solidly to ensure maximum contact with the griddle for a crispy crust.

   Tip: Press the patty down once and hold it firmly; do not repeatedly press, as this squeezes out the moisture.
6. 6Season the patty

   

   While the flattened beef patty is sizzling on the griddle, season the top surface generously. Use a wooden mill to grind fresh sea salt and black pepper directly onto the meat, applying it evenly in circular motions for about four seconds.

   Tip: Seasoning from slightly higher up allows the salt and pepper to distribute more evenly across the entire surface of the patty.
7. 7Add the shredded onions

   

   Immediately place a handful of very finely shredded raw red onions directly on top of the cooking beef patty while it sears.

   Tip: For the best flavor, slice the red onions as thinly as possible so they cook quickly and melt into the beef.
8. 8Flip the beef patty

   

   Watch the meat patty closely; when air holes and bubbles appear on the surface and the edges turn dark brown, its ready to turn. Use a metal spatula to quickly scoop up the entire patty and flip it over, pressing it down so the onions cook underneath.

   Tip: Wait for the edges to turn dark brown and crispy before flipping to ensure a perfect crust.
9. 9Melt the cheese

   

   Place a square slice of yellow cheese on top of the hot beef patty. Move the patty to the side of the griddle where the temperature is lower. This keeps the meat warm and gently melts the cheese without overcooking the beef and drying out its juices.

   Tip: Avoid leaving the beef on high heat for too long, as it will cause the savory juices to seep out.
10. 10Add the burger sauce

    

    Begin assembling the burger. Take your toasted bun halves and squeeze a generous amount of prepared American burger sauce from a plastic bottle onto the cut sides of both the top and bottom buns.

    Tip: Apply the sauce evenly to ensure every bite of the burger has that classic, tangy flavor.
11. 11Add Lettuce and Tomato

    

    Carefully layer fresh green lettuce leaves directly on top of the sauced bottom bun, followed by a couple of fresh red tomato slices.

    Tip: Make sure your lettuce is completely dry before assembling; any excess water can make the toasted bun soggy and dilute the flavor of your sauce.
12. 12Add the beef patty

    

    Carefully use a spatula to transfer the hot beef patty, complete with melted cheese and caramelized onions, onto the tomato slices. This builds the core of the burger, allowing the savory juices to mingle with the fresh vegetables.

    Tip: If the griddle is too hot, move the cooked patty to a cooler side before assembling to prevent it from drying out.
13. 13Add the pickles

    

    Place two slices of crinkle-cut dill pickles directly on top of the melted cheese. The tangy acidity and crisp texture of the pickles are essential for cutting through the richness of the beef and cheese.

    Tip: Pat the pickles dry before adding them to prevent excess moisture from making the burger soggy.
14. 14Finish assembling

    

    Finally, crown the burger by placing the toasted top bun over the pickles. Give it a gentle press to meld all the layers together securely, and your classic American burger is ready to be enjoyed.

    Tip: Serve the burger immediately while the patty is hot and the toasted bun is still warm and crispy.

Storage & Reheating

Burn It Off

Frequently Asked Questions