Smash Burger Recipe: Two Ways

Nothing beats the satisfying sizzle and crispy edges of a perfectly executed smash burger. This recipe gives you the best of both worlds with two distinct flavor profiles: an elevated version featuring nutty Gruyère and garlic aioli, and a classic American-style burger with all the traditional fixings. Using premium Flannery Chuck and Short Rib blend and the smash technique creates those coveted caramelized edges while keeping the interior juicy! Whether you’re craving something sophisticated or nostalgically simple, these double-stack burgers deliver restaurant-quality results right from your cast iron skillet.

Makes 4 double-doubles (8 patties total)

Ingredients:

• 1- 1 1/2 lb Flannery Chuck and Short Rib Burger Blend
• 4 hamburger buns (preferably Martin’s Potato Rolls, King’s Hawaiian Hamburger Buns or brioche buns)
• Mayonnaise (preferably Kewpie or Sir Kensington’s Classic), for toasting
• 1 small red or sweet onion, thinly sliced

Topping Option 1:

• ½ lb aged Gruyère cheese, finely grated
• ¼ cup mayonnaise
• 1 clove garlic, minced

Topping Option 2:

• 4 slices American cheese
• 1 heirloom tomato, thinly sliced
• Butter lettuce
• ¼ cup mayonnaise
• ¼ cup ketchup
• 2 tbsp dill relish

Equipment:

• Cast iron skillet
• Large metal spatula or press
• Kitchen scale

Instructions:

1. Portion the Meat: Using a kitchen scale, divide the ground beef into 8 equal portions (about 2-3 oz each depending on how big you want your patties). Gently roll into loose balls—don’t pack them tightly. Place on a baking sheet and let come to room temperature for 30 minutes before cooking.
2. Prep Toppings
   • For Topping Option 1: Finely grate the Gruyère (the fine grate helps it melt quickly). In a small bowl, mix the mayonnaise with the minced garlic and set aside.
   • For Topping Option 2: Mix mayonnaise, ketchup, and relish in a small bowl. Season the tomato slices with a pinch of salt and let drain on paper towels or a wire rack.
3. Toast the Buns: Heat a cast iron skillet over medium heat. Spread a thin layer of mayo on the cut sides of the buns and toast in the skillet, cut side down, until golden brown—checking every 10–15 seconds to prevent burning. Remove and set aside, toasted side up.
4. Cook the Patties: Increase the skillet heat to high. Working in batches, place 2–3 beef balls in the skillet. Use a metal spatula to firmly smash each ball into a thin patty. (You can press down using another spatula or a heat-safe object on top of the spatula to avoid burning your hand.) Cook for 2 minutes without moving.
5. Flip & Add Cheese: Flip the patties and immediately top with your cheese of choice. Cook an additional 1–2 minutes. Transfer finished patties to a tray and tent with foil to keep warm.
6. Caramelize the Onions: Once all patties are cooked, turn off the heat and add the sliced onions directly into the pan. Stir frequently, scraping up the flavorful browned bits. Cook until softened and golden brown. Set aside.
7. Assemble the Burgers: Spread your chosen sauce (garlic aioli or mayo-relish mix) on the top bun. Stack two patties on each bottom bun and layer with caramelized onions, lettuce, and tomato, if using. Cap with the top bun and serve hot.

Hot Tip: to get those crispy edges, the key is to use a high fat content blend & really smash them down. You’ll want to look for that lacey beef edge, trust us, it’s incredible!