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smashburger with cheese on cutting board

Smash Burger Recipe

Delicious smash burger featuring grass-fed beef cooked to juicy interior with great exterior crust and served with tangy, tasty dijonnaise sauce.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 672kcal
Author: Marwin Brown

Ingredients

For the Burger

  • 1 pound Ground Beef
  • 4 Hamburger Buns
  • 1 large Tomato sliced
  • 4 Lettuce leaves
  • 4 Cheese Slices
  • 1 cup Pickles sliced
  • 1 medium Red Onion sliced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Ghee

For the Dijonnaise

  • 1 tablespoon Dijon Mustard
  • ½ cup Mayonnaise
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • ½ tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 tablespoon lemon juice

Instructions

Make the Dijonnaise

  • Mix dijon mustard and mayo in a ball with lemon juice plus spices (paprika, salt, pepper, garlic powder). Set aside.

Make the Burger

  • Pre-heat cast iron skillet on high heat. Skillet should be smoking before adding meat patties.
  • Shape patties into large meatball size. Add clarified butter (ghee) to skillet, then add one patty to the skillet. Place a piece of parchment paper on top then using a smaller heavy bottom skillet/pan smash the meat ball into a flat hamburger patty.
  • Sprinkle the patty with salt and pepper as it cooks. Cook for two minutes, then flip. Add a slice of cheese on top and cook another 2 minutes. Repeat for the other patties.
  • Serve smash burgers on toasted buns, topped with lettuce, tomato, pickles, onions, and dijonnaise.

Video

Notes

Use quality ground beef. I prefer grass-fed with a decent amount of fat. Burgers that are too lean can be dry after cooking.
Use an oil. fat with a high smoke point. I prefer ghee which easily holds up to high heat cooking and helps form that nice exterior crust on th patty.
If you have a hamburger masher great, but if not don’t sweat. I’ve used everything from a skillet to a small plate to smash my burgers.
American cheese is the best for melting, so go with it.
Season just before cooking and immediately afterwards for optimal flavor.
Don’t waste time working the ground meat. Overworking leads to tough chewy meat.
Dress your burger as simply or as complex as you see fit.
I like to eat my burgers with fries and slaw.

Nutrition

Calories: 672kcal | Carbohydrates: 30g | Protein: 26g | Fat: 50g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2007mg | Potassium: 647mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2689IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 5mg
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