The Perfect Smashburger Technique

Check out Chef Ashley's technique for the perfect smashburger! Perfectly crispy Certified Angus Beef patties with gooey cheese in each bite make this burger perfect for your weekend gatherings or a weeknight meal. Full recipe below 👇

1 1/2 pounds #CertifiedAngusBeef ground beef, 80/20 lean
2 tablespoons butter, room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 white hamburger buns
4 slices American cheese
2 cups shredded iceburg lettuce
8 slices vine-ripe tomatoes

Chef Gavin's Smashburger Sauce:
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon grated yellow onion
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce

~~ If it's not CERTIFIED, it's not the best. ~~

--------------------
Connect with us!
--------------------

========================================

Items from our store featured in our videos:

German Steel Knife Set in Acacia Wood Block

Salt & Pepper Mills

Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)

Walnut End-Grain Cutting Board

[Theyralltakenfu]

Ok, I watched other videos, and finally this one makes sense to me. Thank You.

[ericmolina]

How are you getting it to where it doesn't stick to your spatula.

[nexx_noodle]

If it's a secret, you dont have to tell me. But how does your burgers not crumble. I make smash burgers all the time with my dad but mine somehow crumbles. Any idea how to fix that?

[CKC-gkdh]

I now only buy certified angus beef. If it doesn't have that sticker, I don't buy it.

[ericyoung]

Why don't you just use a smasher??😅

[Savorypies]

Don’t smash as much.. you still get crust but less flavor fat escapes and burger still has body. Plus too much smash like this cook.. and it turns into burnt flavorless beef jerky