Smashburgers

How to make smashburgers with ground chuck and a few other seasonings.

Course Main Course

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 5

Total Time 20

Servings burgers

Calories 295kcal

Author Emma Chapman

Equipment

burger press

Ingredients

1 pound ground chuck 80/20 hamburger
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper

Instructions

In a mixing bowl, combine the ground meat, soy sauce, Worcestershire sauce, garlic powder and onion powder.
Mix with your clean hands until just combined. You do not need to over mix this.
Form four to five balls for the burger patties and place on a plate. Refrigerate for 15-30 minutes.
I like to use a large cast-iron skillet for stovetop burgers. Get your skillet really hot, almost smoking and add the cooking oil. Season the burger patties with salt and pepper on both sides.
Then place then in the hot pan. Wait 30 seconds, then press the burgers flat with a burger press or a sturdy spatula. Continue to cook for another 1 minute and 30 seconds (around 2 minutes total).
Then flip the burgers. Press again and continue to cook for another 2 minutes.
Place the cooked burger on a toasted bun and top with your favorite vegetables and sauces.

Notes

A burger press is a fun tool to use for these! But it’s not totally necessary as a sturdy spatula will work just fine too.

I aim for around 1/4 lb of hamburger per patty. This makes a medium thickness burger. If you are wanting a thinner burger patty, more like Steak 'n Shake, then you will want to use less meat per burger.

If you are making cheeseburgers, I usually add the cheese to the tops of the burgers just after flipping so the cheese has a little time to melt.

To avoid getting hot oil spatter on your hands or arms as you cook, you can wear long sleeves and an oven mitt when using the burger press or spatula. Not everyone finds this necessary, but I pretty much always do this when I cook burgers or bacon on the stovetop.

If you want to check the burgers before removing from the pan, you can cut one open to check for pink (uncooked) meat inside or use a meat thermometer. The internal temperature should reach 160°F, but keep in mind it may be slightly below this as the temperature will likely continue to rise after you remove them from the pan.

Nutrition