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How-To: Classic Smashburgers

Want to know the secret to making the best burger ever? Make it a smashburger. These thin, diner-style burgers are exactly what the name says: burgers that have been smashed. So how does that make it better than a regular patty? When you press down on a burger on the griddle, it increases the contact of the meat with the heat source, intensifying the flavor and creating a crispy outer crust. The thinner patty makes it ideal for stacking and smothering in cheese.

To start, add ground beef and The Backyard burger seasoning in a stainless or glass mixing bowl. The Backyard has an extremely fine blend of pepper, salt, and butter flavors that distribute evenly when mixed into ground meat. A little goes a long way!

Mix to combine, then portion into 8 balls (about 2.5 oz. each). The key to a good smash is a preheated cast iron skillet or a flat-top griddle. Heat a cast-iron skillet over medium-high heat.

how to make a smashburger - cast iron skillet

Cook 2 burgers at a time. Place meat balls 3 inches apart in the preheated skillet. Using a metal spatula or stainless steel mixing bowl, smash down each meatball to ¼ inch thickness. Sear 1 to 2 minutes until a nice crust appears, then flip and sear on the other side for 1-2 minutes. 

smash burger recipe

Place a slice of Muenster cheese on each patty then top with the other smashed patty. Transfer each smashed stack to a sheet tray or cutting board while cooking the remaining burgers.

Now that your burgers are done, don't let all the delicious meaty bits go to waste. Add the sliced onions to the hot skillet and stir, making sure to scrape up any seared bits. Cook for 2 minutes, then deglaze with beer. Continue to cook 3 minutes, until beer is reduced and onions are caramelized. Stir in butter and season with salt and pepper.

seasoning onions

To assemble each smashburger, layer the bottom bun, cheeseburger stack, caramelized onions, then top bun. Bonus points if you lightly butter and toast your bun before stacking. Serve with a side of fries, a cold one, and your favorite toppings. 

 

Classic Backyard Smashburgers

Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients:
1 1/4 lbs Ground Beef (85/15)
1 tsp The Backyard
4 slices Muenster Cheese
4 oz.  Brown Ale
2 T Butter
TT Black Pepper
TT Kosher Salt
Hamburger Buns or Kaiser Rolls

Instructions:

  1. In a mixing bowl, add ground beef and mix in seasoning.  Portion 8 - 2.5 ounce balls.

  2. Heat a cast iron skillet over medium-high heat.  Cook 2 burgers at a time. Place meatballs 3 inches apart in the skillet. Using a metal spatula or stainless steel mixing bowl, smash down each meatball to ¼ inch thickness. Sear 1 to 2 minutes per side. 

  3. Place cheese on one patty, then top with the other. Transfer each smashed stack to a sheet tray, while cooking remaining burgers.

  4. Add onions to skillet, making sure to scrape up any seared bits. Sauté 2 minutes, then deglaze with beer.  Continue to cook 3 minutes, until beer is reduced and onions are caramelized. Stir in butter and season with salt and pepper.

  5. Assemble each smashed burger: bottom bun, cheeseburger stack, caramelized onions, top bun.
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