Master the art of the smash burger with this easy-to-follow recipe.
Transform 1 pound of ground beef into 4 juicy patties with unforgettable crispy edges. You can also create 2 double burgers for a heartier meal.
As legend would have it, the smash burger first made its smashing debut in the 1930s after an employee in a restaurant smashed a burger on the grill using a can of beans. The rest is history and smash burgers have recently become a sought-out retro favourite on menus all over Calgary.
These “better burgers” are thin, pressed burgers cooked on a flat top over high heat causing them to form a brown crispy edge or crust, while keeping the center juicy. They can be made any time of the year on an indoor griddle, stainless steel skillet, or in a cast iron fry pan.
Choose ground beef that is 80/20 (80 percent lean ground beef with 20 percent fat); lean ground beef will work in a pinch but won’t offer as much flavour. Burger toppings are subjective, certainly add whatever toppings you enjoy. Buns should be simple and just the right size, not too big and not too small. Our perfect smash burger toppings include American cheese slices or individually wrapped cheese slices, shredded iceberg lettuce, bacon and burger sauce, along with sliced tomatoes, onions and pickles.
Alberta Beef Smash Burgers
Equipment
- 1 large cast iron frying pan, or griddle
- 1 flat metal spatula
- 4 6-inch pieces of parchment paper
Ingredients
- 1 lb regular ground beef
- 1 tbsp olive oil or cooking oil
- salt and freshly ground black pepper to taste
- 4 brioche or potato burger buns
Toppings
- 1 cup iceberg lettuce, shredded
- 1 large tomato, sliced
- 1 white onion, sliced
- 4 slices American cheese
- pickles
- cooked bacon
- burger sauce (recipe below)
Instructions
- Divide the beef into 4 equal portions and gently roll each into a loose ball. Keep refrigerated until ready to cook.
- Prepare all burger toppings and set aside. Slice and lightly toast the burger buns if desired.
- Heat a cast iron skillet or griddle over medium-high heat. Add oil and heat until just smoking. Place one ball of beef onto the hot surface, top with a piece of parchment, and use a metal spatula or burger press to firmly smash the patty to about ¼-inch thickness. Season with salt and pepper. If space allows, repeat with a second patty.
- Cook for 2–3 minutes, until browned and crisp around the edges. Flip, add a slice of cheese, and cook for another minute. Cover briefly if needed to help the cheese melt. Transfer to a bun and repeat with remaining patties.
- Serve as single or double burgers with desired toppings. Serve immediately with fries, salad, or fresh vegetables.
