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SMASH BURGERS

cook:

1 h

Picture for SMASH BURGERS

2,282,287 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

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 water (75 80°F)

110 g whole milk (75 80°F)

2 eggs, room temperature

4 tbsp unsalted butter, cubed + room temperature

Egg wash (see recipe below)

For the Egg Wash

1 egg

1 egg yolk

pinch of salt

For the Smash Burgers

16 oz chuck, ground

8 oz brisket, ground

8 oz boneless short rib, ground

As needed neutral oil

To taste kosher salt

To taste freshly ground black pepper

American cheese

Potato buns, toasted

Butter lettuce

Beefsteak tomato, sliced

White onion, thinly sliced

Pickles, sliced

Special sauce (see recipe below)

For the Special Sauce

½ cup mayo

½ cup ketchup

⅓ cup mustard

0.25 onion, grated

1 garlic clove, grated

½ tsp hot paprika

1 tbsp relish

DIRECTIONS

1.

For the Potato Buns

1.

Combine flour, potato flakes, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.

415 g bread flour

45 g potato flakes

1 tbsp instant yeast

1 tbsp kosher salt

2 tbsp sugar

2.

Add the water, milk, and eggs to the bowl. Begin mixing the dough, using a dough hook attachment, on medium-low speed.

170 g water (75 80°F)

110 g whole milk (75 80°F)

2 eggs, room temperature

3.

Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Wait until each piece of butter is incorporated before adding the next until all of the butter is added.

4 tbsp unsalted butter, cubed + room temperature

4.

Continue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test.

5.

Transfer the dough to a large greased bowl. Cover the bowl and allow the dough to proof at room temperature for 1-1.5 hours.

6.

Once doubled in size, turn the dough out onto a well-oiled work surface. Divide the dough into 5 equal portions.

7.

Shape each portion into a round. Transfer the dough balls onto a sheet tray lined with parchment paper. Gently flatten each round with your hand.

8.

Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour, or until puffed.

9.

Brush the buns with the egg wash and bake at 350 °F for 15-20 minutes, or until golden brown and baked through.

Egg wash (see recipe below)

10.

For the Egg Wash

1.

Combine all of the egg wash ingredients in a small bowl. Whisk to combine them thoroughly.

1 egg

1 egg yolk

pinch of salt

2.

For the Smash Burgers

1.

Combine the meats in a large bowl. Mix them together by hand until all the meat varieties are well distributed.

16 oz chuck, ground

8 oz brisket, ground

8 oz boneless short rib, ground

2.

Form the beef blend into eight 4-oz balls.

3.

Preheat a large cast iron skillet on the stovetop with 1 tablespoon of oil over high heat. Alternatively: Preheat the grill to 500°F with a large cast iron skillet inside. Add 1 tablespoon of oil to the preheated skillet.

As needed neutral oil

4.

Add two of the 4 ounce beef-blend balls to the skillet. Smash them with a very stiff metal spatula. The diameter of the patties should be about ½ inch wider than your bun to account for shrinkage.

5.

Continue cooking the patties on the first side for about 1 minute to form a crust. Then, flip the burger and cook for an additional minute. Season the other side of the patty with salt and pepper. Top each burger with a slice of american cheese.

To taste kosher salt

To taste freshly ground black pepper

American cheese

6.

Transfer the cooked burgers to your burger bun and top with lettuce, tomato, onion, pickles, and special sauce.

Potato buns, toasted

Butter lettuce

Beefsteak tomato, sliced

White onion, thinly sliced

Pickles, sliced

Special sauce (see recipe below)

7.

For the Special Sauce

1.

Combine all of the ingredients in a small bowl, stir to combine with a small rubber spatula.

½ cup mayo

½ cup ketchup

⅓ cup mustard

0.25 onion, grated

1 garlic clove, grated

½ tsp hot paprika

1 tbsp relish

2.

Optionally, transfer the sauce to a squeeze bottle.

3.

Store the sauce in the refrigerator for up to 2 weeks.

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