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SMASH BURGERS
cook:
1 h
2,414,691 views Smash burgers might be trendy, but they certainly aren’t going anywhere -- at least, not if we have anything to say about it. Whip up these ultra-juicy, flavor-filled meaty burgers at your next grill out, game day, or even just a solo snack (you deserve it).
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Potato Buns
415 g bread flour
45 g potato flakes
1 tbsp instant yeast
1 tbsp kosher salt
2 tbsp sugar
170 g (75 to 80° F) water
110 g (75 to 80° F) whole milk
2 eggs, room temperature
4 tbsp unsalted butter, cubed and at room temperature
egg wash (see below)
For the Egg Wash
1 egg
1 egg yolk
pinch of salt
For the Smash Burgers
16 oz ground chuck
8 oz ground brisket
8 oz ground boneless short rib
neutral oil, as needed
kosher salt, to taste
freshly ground pepper, to taste
american cheese slices
toasted potato buns
butter lettuce leaves
beefsteak tomato, sliced
white onion, thinly sliced
pickle slices
special sauce (see below)
For the Special Sauce
½ cup mayo
½ cup ketchup
⅓ mustard
¼ onion, grated
1 garlic clove, grated
½ tsp hot paprika
1 tbsp relish
TOOLS
stand mixer with the dough hook attachment
whisks
mixing bowls
mini prep bowls
measuring cups and spoons set
rolling pin
cast iron skillet
Chef’s knife
cutting board
plastic wrap
parchment paper
baking tray
basting brush
stiff metal spatula
oven
DIRECTIONS
1.
For the Potato Buns
1.
In the bowl of a stand mixer, combine flour, potato flakes, yeast, salt, and sugar. Whisk to combine.
415 g bread flour
45 g potato flakes
1 tbsp instant yeast
1 tbsp kosher salt
2 tbsp sugar
stand mixer with the dough hook attachment
mixing bowls
whisks
2.
Add water, milk, and eggs. Attach the dough hook and mix on medium-low speed until the dough comes together.
170 g (75 to 80° F) water
110 g (75 to 80° F) whole milk
2 eggs, room temperature
stand mixer with the dough hook attachment
mixing bowls
3.
Increase the speed to medium-high, adding the butter one tablespoon at a time. Wait until each piece is incorporated before adding the next.
4 tbsp unsalted butter, cubed and at room temperature
stand mixer with the dough hook attachment
mixing bowls
4.
Mix for 5-6 minutes until the dough is supple and elastic. The dough should pass the ‘windowpane’ test.
stand mixer with the dough hook attachment
5.
Transfer to a greased bowl, cover and proof at room temperature for 1-1.5 hours or until doubled in size.
mixing bowls
plastic wrap
6.
Turn the dough out onto a well-oiled surface. Divide into 5 equal portions, shape each into a round, and place on a parchment-lined sheet tray. Flatten each gently.
For the Potato Buns
parchment paper
baking tray
7.
Cover loosely with greased plastic wrap and proof for another 45 minutes to 1 hour until puffed.
For the Potato Buns
baking tray
plastic wrap
8.
Brush with egg wash and bake at 350° F for 15-20 minutes until golden brown.
For the Potato Buns
egg wash (see below)
baking tray
oven
9.
For the Egg Wash
1.
In a small bowl, whisk together the egg, egg yolk, and a pinch of salt until combined.
1 egg
1 egg yolk
pinch of salt
mini prep bowls
2.
For the Smash Burgers
1.
In a large bowl, combine the ground chuck, brisket, and short rib, mixing by hand until evenly distributed.
16 oz ground chuck
8 oz ground brisket
8 oz ground boneless short rib
mixing bowls
2.
Form into eight 4 oz balls.
16 oz ground chuck
8 oz ground brisket
8 oz ground boneless short rib
3.
Preheat a large cast iron skillet over high heat with 1 tbsp of oil (or preheat the grill to 500° F with a skillet inside). Add oil to the hot skillet.
neutral oil, as needed
cast iron skillet
4.
Place two beef balls in the skillet. Use a stiff metal spatula to smash them to a diameter about ½ inch wider than your bun.
16 oz ground chuck
8 oz ground brisket
8 oz ground boneless short rib
stiff metal spatula
cast iron skillet
5.
Cook for 1 minute until a crust forms, then flip. Season with salt and pepper, and add a slice of cheese on top. Cook for 1 more minute.
For the Smash Burgers
kosher salt, to taste
freshly ground pepper, to taste
american cheese slices
cast iron skillet
stiff metal spatula
6.
Transfer patties to the buns and top with lettuce, tomato, onion, pickles, and special sauce.
For the Smash Burgers
toasted potato buns
butter lettuce leaves
beefsteak tomato, sliced
white onion, thinly sliced
pickle slices
special sauce (see below)
7.
For the Special Sauce
1.
In a small bowl, mix mayo, ketchup, mustard, grated onion, grated garlic, hot paprika, and relish until combined.
½ cup mayo
½ cup ketchup
⅓ mustard
¼ onion, grated
1 garlic clove, grated
½ tsp hot paprika
1 tbsp relish
mini prep bowls
whisks
2.
Optionally, transfer the sauce to a squeeze bottle. Store in the refrigerator for up to 2 weeks.
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