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Healthy a Smash Burger

Unlike traditional Burger patties, which are thick and round, a Smash Burger has a thin patty with crispy, charred edges filled with smoky flavor. You make a Burger smash by beating a minced beef ball on an ungreased and hot flat surface.


Smash burgers are easy (albeit a little messy) to make, ridiculously delicious and perfect for a weekend get-together. Here’s what you need to make a Burger smash:

  • Ground beef – do not use lean ground beef. You need fat so that a battered patty is spicy and juicy. Instead, use 80/20 ground beef, which means that beef contains 80% meat and 20% fat. If you want to prepare your hamburger patties with ground turkey or ground chicken, the same rule applies.
  • Butter – when you add frozen butter to the beef mixture, you get juicy results with deep, meaty flavors and smoky, crunchy edges at the same time. To add even more depth to your burger, make sure to butter your buns before roasting them.
  • Seasoning-we use our homemade burger seasoning, but you can also season this burger with a teaspoon of salt and a quarter teaspoon of black pepper. For a little extra oomph, try a teaspoon of your favorite spice mix, such as our homemade Cajun seasoning.
  • Buns – What’s a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, Brioche or sesame buns are also good choices. You can also wrap your patty in a large juicy lettuce leaf!

  • Toppings-if you want to make a Cheeseburger, I recommend the American cheese that melts beautifully. We went super classic with lettuce, red onions and tomato slices for our toppings and skipped sauces that would overwhelm the flavor of our patty. But you do it. Other toppings that work fabulously include avocado slices and crispy bacon with a fried egg. Or smother your patty with sautéed mushrooms and onions and smoked chipotle peppers.


Refrigerate Your Beef. Cold burgers have solidified fat. This means that more fat remains in the patty during cooking, creating a crispy brown exterior with a juicy interior.

Salt your burgers when you are ready to cook them. The salt denatures the proteins of the ground beef very quickly and it only takes a few minutes to transform the patty into a dry, rubbery and meatloaf-like texture.

Use a heavy-bottomed cast iron or stainless steel frying pan that retains heat when a cold patty hits it. Do not use a non-stick frying pan, you should never heat a non-stick frying pan to high temperatures.

Use the biggest and heaviest spatula you have to crush your hamburger. If you need more leverage, place a high, thick, heavy glass lip side down on the spatula and place your palm on the underside to crush even more.
To make sure your burgers are cooked evenly, use a meat thermometer to check the doneness. The internal temperature of a cooked hamburger should be 160°F.


We combined our Smash burgers with our baked Steak fries and they were absolutely awesome. You can also try our super crispy garlic and Parmesan oven fries. Other interesting options include our creamy coleslaw or our pasta salad with summer vegetables.


You can store the cooked patties in an airtight container for up to 4 days. Then heat the patties in a preheated pan until they are steaming hot. Avoid using a microwave as this will give rubbery results. If you prefer to freeze the burgers, do not cook the patties. Instead, freeze the buttered and unseasoned spherical portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before they are ready and defrost them in your refrigerator overnight.

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