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Smash burgers


Smash Burgers
By Gonzo Granzeau
Last updated 2020/08/28
Ingredients
  • 80/20 ground chuck
  • Brioche buns
  • Cast Iron
  • Burger Flipper
  • Second smashing tool
  • A fully smooth cheese that can 'seal', I recommend Grande provolone.

other stuff for burger sauce (pick a few)
  • Mayo
  • Ketchup
  • Yellow mustard
  • Relish/something pickled
  • Worcestershire sauce


  1. Form the 80/20 ground chuck into 2 oz balls. (can be frozen in this form)
  2. Create a burger sauce of mayo, ketchup, relish, yellow mustard, worcestershire sauce in a small dish. make more than you think you'll need.
  3. Toasted the brioche buns
  4. Put your cast iron pan on the hottest it will go, till it smoking hot.
  5. Cooked on cast iron at the hottest it could go.
  6. Put the ball of meat in the pan, and smash it with a scraper and a spatula. This gets the meat all touching the super hot pan.
  7. Salted the one side.
  8. Look for it to crisp on the edges, like 40 seconds.
  9. Flipped when it browned, put on cheese. Get a seal all the way around the edge to get it to steam as well.
  10. Put burger sauce on bottom of toasted bun
  11. Put first patty on the sauce.
  12. Repeat cooking of burger patty.
  13. It needs two, ideally, can do other toppings.
Or if you'd prefer a picture version:

Get your tools, I use these:

Collect your ingredients, this is what I used for this burger sauce, mix it together


Form 80/20 meat into balls, get your cast iron smoking hot, and press!

Salt the meat
Wait till edges are cooked:
Have toasted bun prepped with cheese ready


Sauce the toasted bun

Put cheese on and make sure it can SEAL all the way around


Wait till it's ready and pull off


Do it again!


Put the top on, along with any extra sauce.






Thanks to Guga foods for helping with my recipe!
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Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
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Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
ą
Gonzo Granzeau,
Aug 28, 2020, 10:59 AM
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