Smash Burger Recipe

Chamil Jay

Nothing beats a juicy, flavorful burger cooked to perfection. The secret to a great burger is in the technique. Previously, I made the burge patties first by mixing all ingrediants first and then grilled those. But then I discovred the smash burger method, and it has been a game-changer. By smashing the patty onto a hot griddle, you create a delicious crust that locks in the juices and enhances the flavor. This recipe will guide you through making the perfect smash burger at home, complete with all the fixings.

Ingredients - serves 8

For Burger Buns:

  • 400g of Bread Flour
  • 8g of Salt
  • 10g of Sugar
  • 10g of Milk Powder
  • 5g of Instant Yeast
  • 280ml of Water
  • 30g of Butter

For the Burger Pattie:

  • 1kg Beef Mince (I normally prefer lean Beef mince than regula, or extra lean)
  • 8 slices of Jack cheese
  • 8 Slices of Chedder cheese

For the Sauce

  • 30 ml of Tomato Sauce
  • 30 ml of Mayonnaise
  • 20 ml of Kewpie Sriracha Mayonnaise 300g
  • 1 tsp of Dijon mustard

For the Salad

You can use anything you like, but I normally use the following:

  • Lettuce
  • 2 Tomatos
  • 1 large Onion

Instructions

  1. Prepare the Burger Buns: In a large mixing bowl, combine the bread flour, salt, sugar, milk powder, and instant yeast. Gradually add water and knead until a smooth dough forms. Melt butter and add to the dough and continue kneading until the dough is elastic. Cover and let it rise for about 1 hour or until doubled in size. Divide the dough into 8 equal portions, shape them into buns, and let them rise again for 30 minutes. Bake at 180°C (350°F) for 15-20 minutes or until golden brown.

  2. Prepare the Sauce: In a small bowl, mix together the tomato sauce, mayonnaise, Kewpie Sriracha mayonnaise, and Dijon mustard until well combined. Adjust the seasoning to taste.

  3. Prepare the Burger Patties: Divide the beef mince into 16 equal portions (each 62.5g) and with oiled handes, shape them into loose balls. You dont have to add any seasoning just yet. Preheat a griddle or skillet to a very high heat. Place a ball of beef on the griddle and smash it down with a burger press to form a thin patty. Add Kosher salt and pepper on top of each ball. Cook for 1 minutes on one side, then flip and add two slices of Jack and Chedder cheese on top of 8 balls. Cook for another 2 minutes until the cheese is melted and stack two patties together with cheese in the middle. Cook 1 for another min

  4. Assemble the Burgers: Slice the burger buns in half and lightly toast them on the griddle. Spread a generous amount of the sauce on the bottom half of each bun. Add the cooked burger patty with melted cheese. Place a lettuce leaf, a slice of tomato, and a slice of onion on top. Top with more buger sauce as required, and finish with the top half of the bun. Serve immediately with some potatoe fries on the side.

finished burger