There’s something about a Smashburger. They have this crusty, griddled outside and they’re tender & juicy, inside. If you love Smashburger, you’re going to love these Copycat Smashburgers Home Style. Copycat Smashburgers are so easy and quick to make at home, you’re gonna want them all the time. There’s just a few tricks, but I gotcha covered!
I’ve used these Copycat Smashburgers Home Style in my Taphouse Salad; they’re just one component of a fabulous salad with gorgeous greens, Slow Roasted Tomatoes, Pan Roasted Mushrooms & Onions and a Sweet Sorghum Vinaigrette. (Links are at the bottom of the page.) But of course, Copycat Smashburgers Home Style are just as good on their own! Especially with a little cheese and bacon.
About my Copycat Smashburgers Home Style:
The founder of the Smashburger chain, Tom Ryan, hasn’t been shy about giving up his secrets, as you can see from the video below: start with 1/3 pound of good Angus 80/20 ground beef, make it into a loosely packed ball. Place on a hot, buttered griddle, covered with a piece of parchment, then smash it with a special metal form, holding it in place for 10 seconds.
Remove the form, season the top and continue to cook until the juices begin to percolate to the top, which takes a very short time, Very carefully work the burger off with a thin spatula, then turn and cook for a quick minute. The total cook time is about three minutes.
About the “form” to make Copycat Smashburgers Home Style:
Tom Ryan claims the secret to the Smashburger is the special form that sears the edges of the burger, holding the juices in. I went through several items in my attempt to recreate the Smashburger.
I tried smashing with a heavy spatula, which didn’t give me the sealed edges I wanted. Then I used a small plate that worked well but it was touchy to remove that screaming hot plate and there were no handles to facilitate that. Now I use a square sheet of heavy-duty aluminum foil folded over 4 times into a square. The heavy duty foil, once folded is the perfect size to make a burger.
Once the ball of beef is on the griddle, with your palm, quickly press down the foil over the burger ball pushing it into a flat layer, then around the edges with your fingers to form it around the smashed burger. Place a large, heavy object like a large can or very small skillet over the foil so the burger gets good contact with the pan. If your burger is a bit uneven, press it down a bit more, then count to 10. It works like a charm. Just work quickly so you don’t burn yourself as you form the edges of that foil!
Seasoning & Finishing the Copycat Smashburgers Home Style:
Tom Ryan spoke a bit about the special seasoning on his Smashburgers and says it contains Salt, Pepper, Garlic and All Natural Beef Flavor. I’m assuming it’s just a mix of the S & P, garlic powder and a touch of a powdered beef base, for us home cooks.
For the Copycat Smashburgers Home Style, try using my special Seasoning Salt to flavor the burger, or your own favorite blend. You couldn’t go wrong with this killer Montreal Steak Seasoning, Lawry’s or Famous Dave’s Burger Seasoning, either.
If you’re making your Copycat Smashburgers Home Style with bacon, try this easy Buffet Style Oven Baked Bacon. It really is the best way to make no-fuss, no bother bacon and you can start it when you start preheating your pan. Don’t forget the special Smashburger sauce! It’s included in the recipe, below.Print
Smashburgers – Home-Style
Smashburgers are fast and so easy, plus they don’t spatter like other burgers!
- Yield: 4 servings 1x
- 2 teaspoons butter
- 1 1/3 pound of Angus Ground Beef 80/20
- 4 buns
- 8 slices cheese, optional
- 8 slices bacon, optional
- condiments of choice
- 1/4 cup mayonnaise
- 4 teaspoons ballpark mustard
- 1 teaspoon dill pickle brine
Heat a griddle or large cast-iron skillet over medium heat for several minutes. Take a square of heavy-duty aluminum foil and fold in half, then in half again, forming a square with four layers. Have a large can or small, heavy skillet at the ready.
Divide ground beef into four portions and gently form into four loosely packed balls. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
Brush the griddle with more butter and add 1 ball of beef. Immediately and carefully, press the aluminum foil down on the ball, with your palm, then form quickly with fingers around outside edges of the burger. Immediately place can or skillet over the foil and press down to even out the burger. Count to 10.
Remove the can or skillet and the foil, season the burgers and continue cooking, without moving the burgers, until the juices from the burger bubble up through the top and burger is well browned. Using a sharp, metal spatula, loosen the burger, then flip.
Add 2 slices of cheese and cover, cooking for an additional minute. Serve burger immediately with desired toppings, preferably the bacon and Smashburger sauce and repeat with the remaining beef.
Combine the mayonnaise, mustard and pickle brine in a small bowl. Set aside until ready to serve.
Of course, if you’re making double burgers, you’ll need more ground beef, cheese, bacon & condiments!
I’ll also be sharing Smashburgers Home Style at Fiesta Friday 91, put on by Angie of the Novice Gardener. The hosts this week are hosts this week are Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash.
If you like Smashburgers Home Style, you might like:
These Smashburgers are just one component of my Taphouse Salad with a Smashburger, Slow Roasted Tomatoes, Pan Roasted Mushrooms and Onions and Sweet Sorghum Vinaigrette. Here are the links, plus a few others you might like.