Beer smash burgers with Swiss cheese
- Preparation 20 min
- Cooking 10 min
- Servings 4 burgers
Ads
🍔 Weekend burgers done right
These beer smash burgers with Swiss cheese are the kind of meal you save for when the weekend officially starts. Bold, juicy and unapologetically indulgent, they’re built around smart fundamentals: thin smashed patties for maximum crust, a creamy beer-infused sauce with honey and Dijon, semi-crispy bacon, and Swiss cheese that melts smoothly without overpowering the beef. It’s comfort food with intention, perfect for a relaxed Saturday night or for feeding friends without stress.
🔥 Smash technique, serious flavor
The smash method is all about heat and speed. A very hot cooking surface creates intense caramelization in seconds, locking in flavor while keeping the inside juicy. Adding beer to both the meat and the sauce brings subtle malt depth that complements the beef instead of masking it. Simple moves, big payoff.
Ads
Ads
🍔 Handle the meat as little as possible
Overworking ground beef leads to dense, dry burgers. Keeping the mixture loose ensures a tender interior while allowing the surface to caramelize properly.
🔥 High heat is essential
A ripping-hot cooking surface is non-negotiable for smash burgers. Heat equals flavor, and quick searing prevents moisture loss.
🥓 Keep the bacon slightly flexible
Bacon that’s too crispy can steal moisture from the burger. Semi-crispy slices integrate better with the meat and cheese.
🧀 Add the cheese at the very end
Placing the cheese on the patty during the final moments of cooking allows it to melt smoothly without burning or separating.
🥖 Always toast the buns
Toasted buns resist sauces and juices while adding a crucial layer of texture to every bite.
For the sauce
- 5 tbsp (75 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) pilsner beer
- 1 tsp (5 ml) paprika
- Salt and freshly ground pepper
For the burgers
- 450 g medium ground beef
- 1 tbsp (15 ml) Montreal steak spice
- 1/4 cup (60 ml) beer
- 8 slices bacon, cooked until semi-crispy
- 4 slices Swiss cheese
- Romaine lettuce
- Tomato slices
- 4 brioche burger buns, buttered and toasted
Ads
Preparation
- In a small bowl, combine all the sauce ingredients. Season generously with salt and pepper, then refrigerate until ready to assemble.
- In a bowl, gently mix the ground beef with the steak spice and beer, taking care not to overwork the meat. Form 3 or 4 loose balls without compacting them.
- Preheat the BBQ, griddle or cast-iron skillet to very high heat and generously oil the surface. Place the beef balls on the hot surface and immediately smash them flat using a sturdy spatula.
- Cook for 3 to 4 minutes per side, until a deep crust forms. Add a slice of Swiss cheese near the end of cooking and let it melt completely.
- Toast the brioche buns. Spread a generous amount of sauce on the bottom bun, add lettuce, the smashed patty, two slices of bacon, a slice of tomato, a bit more sauce on the top bun, then close and serve immediately.
Yes, a cast-iron skillet or flat griddle works perfectly.
Absolutely. Cheddar, havarti or provolone are great alternatives.
It adds subtle malt flavor and helps keep the patties juicy.
Yes. It’s quick to cook, easy to scale and always a crowd-pleaser.
Ads
Ads
Ads
Ads
Ads