The Ultimate Fried Egg Smash Burger

A masterclass in diner-style indulgence, this smash burger features a crispy-edged beef patty, melted American cheese, and a runny fried egg on a butter-toasted brioche bun.

Ingredients

• 150 g ground beef (8020 blend)
• 1 brioche bun
• 1 slice American cheese
• 1 large egg
• 1 thick onion ring
• 2 slices tomato
• 1 leaf iceberg lettuce
• 3 slices crinkle-cut pickles
• 1 tbsp unsalted butter
• 2 tbsp orange burger sauce
• 1 tbsp mayonnaise
• to taste salt
• to taste black pepper

Instructions

1. 1Place the beef on the griddle

   

   Place a loosely packed ball of ground beef onto a hot griddle. Do not flatten it immediately; let it sit for a moment to begin rendering the fat and heating up.

   Tip: Use an 8020 ground beef blend for the best flavor and fat content necessary for a proper smash burger.
2. 2Smash the burger

   

   Place a small square of parchment paper over the meat ball, then use a heavy metal press or a sturdy spatula to smash the beef firmly against the griddle. Press down hard to ensure the patty becomes thin and maximizes contact with the cooking surface.

   Tip: The parchment paper prevents the raw meat from sticking to your press or spatula, ensuring a smooth, even patty.
3. 3Season with salt

   

   Once the patty is pressed completely flat, generously season the exposed surface with salt. The seasoning helps draw out the natural beef flavors and aids in forming that signature savory, caramelized crust.

   Tip: A thin patty requires a good amount of seasoning to stand out against the bun and toppings, so season evenly from edge to edge.
4. 4Add black pepper

   

   Follow up the salt by sprinkling freshly ground black pepper over the cooking patty. As the meat cooks, the pepper will toast slightly from the ambient heat of the griddle, adding a fragrant, slightly spicy kick to the beef.

   Tip: Seasoning while the meat is still raw on top ensures the salt and pepper adhere well to the patty before flipping.
5. 5Flip the patty

   

   Wait until the edges of the patty turn deep brown and crispy, then firmly slide a sharp-edged spatula underneath. Make sure to scrape the griddle as you push to keep the flavorful crust attached to the meat, then flip it over.

   Tip: If you feel resistance when trying to slide the spatula, wait a few more seconds. A proper crust will release more easily from the griddle.
6. 6Add the cheese

   

   Immediately after flipping the patty, place a slice of yellow cheese directly onto the hot, browned surface. The residual heat from the freshly cooked side will quickly melt the cheese perfectly over the edges of the meat.

   Tip: American cheese is highly recommended for smash burgers due to its superior melting qualities and classic flavor.
7. 7Add the pickles

   

   Once the cheese begins to melt and cling to the meat, use tongs to add several crinkle cut pickle slices on top. This adds a necessary hit of acidity to cut through the richness of the beef.

   Tip: If the cheese is not melting fast enough, you can add a tiny splash of water to the griddle nearby and cover the patty with a lid for 10 seconds.
8. 8Butter the griddle surface

   

   Take a chilled block of butter and rub it directly onto the hot griddle surface. Allow the butter to melt and foam, creating a rich base for toasting the buns. This ensures the bread absorbs maximum flavor and develops a superior crust.

   Tip: Using a cold block of butter allows you to control the amount of fat more easily than using melted or softened butter.
9. 9Fry an egg in an onion ring

   

   Place a thick-cut onion ring onto the griddle and crack a fresh egg into the center. The onion ring acts as a natural mold, keeping the egg contained and circular while infusing it with a sweet, grilled onion aroma. Cook until the whites are set but the yolk remains runny.

   Tip: Make sure the onion ring is cut flat on both sides so the egg white doesnt leak out from underneath.
10. 10Toast the burger buns

    

    Place your burger buns face-down onto the melted butter. Press down firmly with your hand or a spatula to ensure the entire surface of the bread makes contact with the heat. Toast until the bun is golden-brown and slightly crispy on the edges.

    Tip: Check the buns after about 30 seconds; they can go from golden to burnt very quickly on a hot commercial griddle.
11. 11Apply the signature sauce

    

    Set the toasted bottom bun inside a serving box lined with greaseproof paper. Use a squeeze bottle to apply a generous layer of orange burger sauce. Aim for an even coating to ensure every bite of the burger has that creamy, tangy flavor profile.

    Tip: Apply the sauce in a spiral pattern starting from the center to ensure even distribution without it spilling over the edges.
12. 12Add crisp iceberg lettuce

    

    Using tongs, place a large, fresh leaf of iceberg lettuce on top of the sauce. The lettuce provides a necessary crunch and a cool temperature contrast to the hot meat and melted cheese that will follow.

    Tip: Tear the lettuce leaf to fit the size of the bun so it stays stable and doesnt slide out when you take a bite.
13. 13Add tomato slices

    

    Layer two fresh, thick slices of red tomato directly over the crisp lettuce in the burger box. The tomatoes provide a refreshing, juicy contrast to the rich, savory meat that will follow.

    Tip: Pat the tomato slices dry with a paper towel before adding them to prevent the base from getting soggy.
14. 14Add the smashed patty

    

    Carefully transfer the hot smash burger patty, complete with melted cheese and sliced pickles, onto the prepared bed of tomato and lettuce. Using a wide spatula helps keep the thin, delicate patty intact.

    Tip: If your patty is very thin and crumbly from smashing, slide a wide spatula underneath it instead of using tongs to prevent it from breaking apart.
15. 15Drizzle with mayonnaise

    

    Squeeze a generous amount of mayonnaise in a zigzag pattern directly over the patty, cheese, and pickles. The rich creaminess of the mayo provides a perfect textural contrast and helps balance the savory, salty flavors of the smashed beef.

    Tip: Using a squeeze bottle for your sauces ensures an even distribution across the entire burger, giving you the perfect ratio of sauce in every bite.
16. 16Top with a Fried Egg

    

    Carefully place the freshly fried egg right on top of the mayonnaise drizzle using a pair of tongs. The richness of the egg yolk combined with the creamy mayo creates the ultimate indulgent finish for the smash burger.

    Tip: If the yolk breaks during cooking or transfer, dont worry—it will just add extra flavor to the other layers of the burger.

Storage & Reheating

Burn It Off

Frequently Asked Questions