Smash burger recipe
- Preparation 15 min
- Cooking 10 min
- Servings 2 burgers
- Freezing I do not suggest
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🍔 The homemade smash burger that beats Montreal restaurants
I’ve eaten smash burgers in tons of restaurants. Both in Montreal and around here, several spots make excellent ones. Every time I had one, I’d think: « I absolutely need my own version at home. » After many tries and tweaks, I finally landed on THE recipe. The secret? A massively flavorful bite from the caramelized crust, perfectly melted mozzarella, toasted brioche bun, crispy bacon, pickles, and homemade sauce that ties everything together. I love eating this so much it’s almost embarrassing.
🔥 The secret: a really, really hot pan + smash right away
The smash technique is all about heat and timing. Your cast iron skillet or griddle must be screaming hot before you drop the patty. High heat, lightly smoking, that’s what we want. Drop the ball and smash IMMEDIATELY with a wide spatula, pressing down hard with your hand on top of it. A piece of parchment paper between the spatula and the patty just prevents sticking. One press and you don’t touch the meat again for 1 to 2 minutes. That’s when the caramelized crust forms, when the Maillard reaction does its job, when the flavors explode. Touch it too much = no crust = no smash burger.
🥒 The right build: sauce, smash, cheese, bacon, pickles
The order of the layers makes the difference between a killer smash burger and an ordinary one. Toasted brioche on the bottom, generous sauce as a soft cushion, two smashed patties with their melted mozzarella, crispy bacon, dill pickle slices for the acidic punch, and the top brioche bun. Press to lock everything together and eat immediately. Served with my air fryer fries and my best bacon potato salad, it’s the perfect Saturday-night dinner.
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🔹 Use fatty beef 🥩
An 80/20 mix (80% meat, 20% fat) is ideal for a juicy and flavorful Smash Burger. If the meat is too lean, it may dry out and lose its taste.
🔹 Don’t overwork the meat ❌👨🍳
Avoid pressing or shaping your patties too much before smashing them on the griddle. The secret to a great Smash Burger is to keep the texture light and airy for better caramelization.
🔹 Hot griddle or pan = the perfect crust 🔥
Preheat your cast-iron skillet or griddle over high heat before smashing the meat. A super-hot surface creates that beautiful golden, crispy crust that makes all the difference.
🔹 Smash once, and that’s it! 🏋️♂️
Once the meat hits the griddle, press it down firmly with a spatula for about 10 seconds, but don’t press it again! Doing so will squeeze out all the delicious juices.
🔹 Melt your cheese to perfection 🧀
As soon as you flip the patty, add the cheese immediately and cover it with a lid or a cloche to get that perfect melty goodness. Cheddar, mozzarella, or American cheese. Anything goes as long as it’s gooey!
🔹 Toasted brioche bun = texture heaven 🍞🔥
A lightly buttered and toasted brioche bun adds the perfect crunch and prevents the sauce from making the burger soggy. A few seconds on the griddle is all it takes.
🔹 The sauce makes all the difference 🥫
A mix of mayo, ketchup, chopped pickles, and spices (like a Big Mac-style sauce) enhances the burger’s flavor. Don’t be shy, go heavy on the sauce!
🔹 Add some crunch 🥓🥒
Crispy bacon, fried onions, or spicy pickles bring an irresistible texture and a burst of extra flavor.
🔹 Proper layering is key 🏗️
Assemble your burger in this order: bottom bun, sauce, smashed patty + cheese, bacon, pickles. Top bun. This prevents sogginess and keeps every bite perfectly balanced.
💡 Pro Tip: For a bold twist, swap out the classic sauce for a spicy chipotle mayo or a BBQ-mustard blend. Flavor explosion guaranteed! 🤤🔥🍔
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Smash burger sauce
- ½ cup (125 ml) mayonnaise
- ¼ cup (60 ml) ketchup
- 1 tbsp (15 ml). dill pickles, finely chopped
- 1 tsp (5 ml). garlic powder
- ½ tsp (2,5 ml). pickle juice
- ½ tsp (2,5 ml). paprika
- ½ tsp (2,5 ml). soy sauce
- ½ tsp (2,5 ml). rice vinegar
- Salt and pepper to taste
Smash burger
- 1 lb (450 g) medium-lean ground beef
- 4 slices mozzarella
- 2 brioche buns, halved and lightly toasted
- 4 slices crisply cooked bacon
- 4 slices dill pickles
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Preparation
- In a bowl, combine all sauce ingredients and season with salt and pepper. Taste and adjust seasoning if necessary. Set aside in the fridge.
- Place meat in a large bowl, season generously with salt and pepper and mix. Divide into 4 equal balls.
- Heat a large cast-iron skillet or griddle over high heat.
- Add a light drizzle of oil, then place 2 balls in the hot pan.
- Using a sturdy spatula and parchment paper, firmly crush the balls to flatten them as much as possible (about 1/2 cm thick). Cook for 1-2 minutes, until edges are crisp.
- Turn the meatballs over, add a slice of mozzarella to each steak and cover. Cook for a further 1 minute, just long enough for the cheese to melt. Repeat with the remaining 2 meatballs.
- Generously spread sauce on toasted brioche buns.
- Place two dumplings on the base of the bun, then add the bacon and gherkin slices. Close with the top bun, mash well and serve immediately.
The Smash Burger stands out from the classic burger due to its cooking method: the meat is smashed onto a scorching hot griddle, creating an ultra-crispy crust and intense flavor thanks to the Maillard reaction. Unlike a thicker, juicier classic burger, the Smash Burger is thin, juicy, and incredibly flavorful, with a perfect balance of meat, melted cheese, and sauce. Its grilled brioche bun and crispy texture make it an absolute flavor bomb! 🍔🔥
A good 80/20 ground beef mix (80% meat, 20% fat) is ideal. More fat = more flavor and juiciness! If the meat is too lean, the burger can turn out dry and bland.
A cast-iron skillet or steel griddle is ideal because it retains heat well and ensures even cooking. A surface that’s not hot enough won’t create the proper caramelization that gives a Smash Burger its signature crispy crust.
The trick is a screaming hot cast-iron skillet or griddle and not overworking the meat before smashing. Use an 80/20 beef mix for juiciness, and press the ball flat right when it hits the heat so the edges caramelize into a crispy, golden crust.
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