smashburger

These Homemade Smash Burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They&#039;re buttery, crispy, and made with good, simple ingredients. There&#039;s no need to spend a ton of dough in a burger joint when you can make your own amazing smash burger at home!

Homemade Smash Burger Recipe

chuck

American cheese

hamburger buns

onion

butter

Tablespoons

mayonnaise

dill pickles

Tablespoons BBQ sauce

Preheat the grill.

Preheat the grill. Preheat your flat-top grill, griddle, or 12&quot; cast iron skillet to medium-high heat.

Form the meat patties.

Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.

Make the homemade burger sauce.

Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.

Grill the onions and smash the burgers.

Grill the onions and smash the burgers. Spread some clarified butter on the grill and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat &quot;ball&quot; on top of each pile of onions and smash the ball flat with a spatula.

Grill the smashburgers.

Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.

Toast the buns.

Toast the buns. While the burgers are cooking, melt more clarified butter on the skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.

Assemble the smashburgers.

Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.

https://www.youtube.com/watch?v=5ysz882nyJo

My Sauces, Rubs and Merch: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/smash-burger-recipe/

These Homemade Smashburgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They're buttery, crispy, and made with good, simple ingredients. There's no need to spend a ton of dough in a burger joint when you can make your own amazing smashburger at home!

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The ULTIMATE Homemade Smashburgers! | Backyard Test Kitchen

If you love a good burger this sauce will make your next burger more delicious than you ever imagined. This copycat smash burger sauce is perfect for when you make a burger on the Blackstone griddle.

Easy CopyCat Smash Burger Sauce

ketchup

sweet pickle relish

pickle juice

lemon juice

Combine all ingredients in a bowl

Stir to combine

Serve with smash burgers or other burgers

With only a few ingredients these Smashburgers are full of flavor and so easy to make on your Blackstone Griddle or cast iron skillet!

Smash Burger

beef

¼ c. melted butter (divided)

Preheat Blackstone Griddle, flat-top griddle or 12&#39;&#39; cast iron skillet to medium-high heat.

Divide the ground beef into 8 equal sections. Gently form into loose balls, set aside on plate.

Pour about half of melted butter onto cooking surface, spread around with back of spatula. Place the meat into cooking surface. Smash the ball flat with a spatula or burger press.

Season with beef seasoning. Cook fro 3-4 minutes, flip burgers, sprinkle with seasoning and add a slice of cheese. Cook for 3-4 minutes or until cooked to preferred doneness. Remove from heat and place on toasted buns.

While the burgers are cooking spread more melted butter on other side of griddle (if you are using a cast iron skillet do this after you remove the burgers). Place the buns cut side down on griddle. Brush more butter on the tops of the buns, toast for 1-2 minutes or until the inside of the bun turns golden. Watch careful they will cook fast.

Remove the buns and meat from the grill. Place burgers on buns and serve with additional toppings if desired.

Oklahoma Onion Smash Burgers are incredibly delicious and super easy to make on your flat top grill.

Oklahoma Onion Smash Burgers

beef (80/20)

onions

salt

salt and pepper

vegetable oil

Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combine—cover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour.

Form 6-8 equal-sized ground beef balls. Season tops lightly with salt and black pepper. The onion already contains salt, so do not over season. Place onto a parchment lined pan.

Preheat flat top grill for high heat.

Drain onions of excess liquid. Place them into a clean towel and squeeze out any additional moisture. Transfer to a clean dish.

Lightly oil griddle surface and set down about 1/4 cup of sliced onions with a ground beef ball on top. Smash the ball into the onion, creating a burger patty. Cook for 3-4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees F.

Once cooked, assemble burgers and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.

The Oklahoma Onion SmashBurger

onions (sliced thin)

Pickles

American Cheese

Brioche buns

Salt

mayo

yellow mustard

sweet relish

hot sauce

pepper

First thing, slice all of the onions using a mandolin. Be sure to slice them as thin as possible. Toss them in a bowl with kosher salt and let sit for 20 minutes. Remove the onions and squeeze all of the excess water from the onions.

During the 20 minute waiting period, roll your ground beef into equally portioned balls. About a 1/4 of a pound per. Place them in the fridge for 15 minutes.

Fire up the griddle by turning the knobs on high, let it heat up for about ten minutes and add some oil if needed.

While the griddle is heating up, make the burger sauce by adding mayo, ketchup, mustard, sweet relish, hot sauce, pepper and salt into a bowl and whisking it.

Add the burger balls onto the hot griddle surface and top them with a handful of the onions. Don’t be shy, the more the better. Smash each one down where the patty is as thin as you can make it and season with your desired seasoning.

Cook for 4 minutes and flip, once flipped, season them and after 2 minutes add the American Cheese on top. Place the top bun on top and the bottom bun on top of the top bun. Close the lid and let it steam for a few minutes.

Remove the bottom bun off the top and add the burger sauce with pickles. Top it with a single patty, or two, and complete the burger.

Serve and enjoy!

Meet the Oklahoma Onion Burger

lb 80/20 ground beef (preferably wagyu)

white onion

Martin’s brand (or similar) potato rolls

Spray oil

At least an hour prior to cooking, start by finely slicing the onion, and placing slices in a bowl. Sprinkle with 2 tsp salt and allow to sit, mixing occasionally for about an hour. This will help draw out excess moisture and help the onions to brown faster. You need to make sure your slices are thin, because the onions are only going to have a few minutes to cook, and if they&#8217;re too chunky they may remain raw in the middle.

Line a tray with greaseproof paper. Divide the meat into 10 portions, loosely forming each portion into a ball, then place onto the lined tray. These can go back into the fridge until about 10-15 minutes before you are ready to use them.

Light your grill and place the flat griddle on top, allowing it to heat to a high temperature.

Place onions in a dishcloth (paper towel will fall apart too easily) and wring them until you&#8217;ve removed the bulk of the moisture. Now, you&#8217;re ready!

Spray the hot griddle with a little oil, and place smalls handful of onions in little stacks, allowing yourself enough room to flip the burgers. I was able to do 5-6 per batch.

After about 3-4 minutes of browning, place a ball of beef on top of each stack and using your turner, slowly but firmly press the ball down onto the onions to form a patty that should be less than 1/2 inch thick. You may need to press them a second time to reach the desired thickness. Repeat until all onion stacks now have a smashed patty on top, and allow to cook a further 2-3 minutes.

Using your turner, get a good solid scrape and flip the burgers to cook the other side. The majority of the onions should have adhered to the beef. Allow to cook on the other side 2-3 minutes. If you prefer your cheese to be meltier, layer it on top of each patty as soon as they are flipped. Otherwise, wait until 30 seconds before you take them off the griddle.

Halve the buns in preparation for stacking, and have them on a tray nearby. Remove the burgers from the grill and stack onto the waiting bun bases. Put the bun top in place, eat and enjoy!

After multiple experiments, I figured out the secret to creating a smoked smashburger, and I’m sharing it with you. Your dreamy, smokey, crispy, beefy burger awaits.

Smoked Smashburger

lb Certified Angus Beef® brand ground beef ((80/20))

cheddar cheese (finely shredded)

brioche buns

tbsp butter

canola oil

white onion (thinly sliced)

bourbon

dill pickle slices

Divide the beef into four equal parts and roll into balls.

Smoke at 200F degrees for 30 minutes.

Heat a griddle to medium-high. Add a half-cup of cheese to the griddle. Spread it into a 4-inch circle.

Let it cook for 90 seconds. When the edges brown, it&#x27;s ready. Gently remove it from the griddle with a spatula, and set it aside.

Repeat with the remaining shredded cheese.

While the burgers are smoking, make the cheese crisps

Spread each bun half with butter. Toast on the griddle, butter-side-down, for 30-60 seconds, until golden.

Toast the buns

Add 2 tablespoons of oil to the griddle. Add the sliced onions. Saute for 5-6 minutes.

Pour 2 tablespoons of bourbon (or water) onto the pile of onions. Season with salt and pepper. Continue cooking, stirring occasionally, for 8-10 minutes, until softened.

Caramelized bourbon onions

After the burgers are smoked, add 1-2 tablespoons of oil to the griddle. Add the smoked balls to the griddle, and smash them as flat as you can using a bacon press or spatula.

Season with salt and pepper. Cook for 3 minutes.

Flip. Top each patty with American cheese. Continue cooking, until the cheese melts, about 2-3 minutes.

Place a cheese crisp on top of one of the patties. Top with the other patty.

Layer on a pile of onions and the top bun.

Place 5 pickles on the bottom bun, and add the patty tower on top.

Repeat for the second burger.

Smashburger time

Hello....You mentioned the temp to smoke the hamburger balls but you didn't mention what temp for when you smashed the burgers down?  Seems like you would have to crank the heat up to 375 or 400 degrees, no?

This recipe is so good!  Best burger we ever smoked!

Top 7 smashburger recipes from across the web

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Homemade Smash Burger Recipe

Easy CopyCat Smash Burger Sauce

Smash Burger

Oklahoma Onion Smash Burgers

The Oklahoma Onion SmashBurger

Meet the Oklahoma Onion Burger

Smoked Smashburger

Top 7 smashburger recipes from across the web

The most viewed smashburger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Smash Burger Recipe

Easy CopyCat Smash Burger Sauce

Smash Burger

Oklahoma Onion Smash Burgers

The Oklahoma Onion SmashBurger

Meet the Oklahoma Onion Burger

Smoked Smashburger

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