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Smash Burger
Feinauer Family Recipe

Smash Burger

From the kitchen of Ben Feinauer
Prep15 min
Cook20 min
Total35 min
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep 15 min · Cook 20 min · Total 35 min

  1. Step 1
    In a small mixing bowl, whisk together mayonnaise, mustard, grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
  2. Step 2
    Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
  3. Step 3
    Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
  4. Step 4
    Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface.
  5. Step 5
    Build burgers with a smear of special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.

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Feinauer Family Recipe

Smash Burger

From the kitchen of Ben Feinauer

Prep: 15 min·Cook: 20 min·Yield: 4 servings

Ingredients

  • 1 ½ lb 80/20 Ground Beef (The more fat the better.)
  • ½ cup Mayonnaise
  • 1 tbsp Yellow Mustard
  • 1 tbsp Yellow Onion (Finely grated)
  • 2 tsp Hot Sauce (Cholula)
  • 1 tsp Worcestershire Sauce
  • 4 buns Brioche Hamburger Bun
  • 2 tbsp Butter (Room temperature)
  • 1 ½ tsp Salt
  • ½ tsp Pepper
  • 4 slices American Cheese (Mild cheddar works as well.)
  • 2 cups Iceberg Lettuce (Shredded)
  • 4 slices Tomato

Directions

  1. In a small mixing bowl, whisk together mayonnaise, mustard, grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
  2. Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
  3. Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
  4. Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface.
  5. Build burgers with a smear of special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.