Like most everyone else, we can’t seem to get enough of the smash burger, with a lacy griddled patty (or two, actually, to maximize that crispy exterior). But, like drinking an Aperol spritz, cooking it is best done outside. Our grilled version won’t smoke out your kitchen, blanket your stove with grease, or ask you to spend even one more minute of this sweet summer night indoors. We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren’t overkill.
Recipe information
Yield
4 servings
Ingredients
1
½
2
2
½
1½
4
½
1
4
2
8
Preparation
Step 1
Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes.
Step 2
Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp. salt in a medium bowl; set special sauce aside.
Step 3
Divide beef into eight 3-oz. portions (don’t form into patties). Place 4 portions between 2 sheets of parchment paper, spacing 6" apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper.
Step 4
Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.
Step 5
Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking 2 patties on each bun. Repeat with remaining 4 patties, scraping off any cheese stuck to griddle in between batches.
Leave a Review
Reviews (19)
Back to TopVery very good, I did it in situ. On a griddle. Next time I will take it outside!
roxytico
Lucas Valley, CA
7/18/2019
👏🏻👏🏻👏🏻👏🏻 Omg, what a hit for a Monday night with the neighbours!!!! Absolutely delicious. Another BA go-to recipe for sure. PS seriously, everybody thinks i’m this great cook ever since Ive started following you guys!!! 👍
SueChen25
Toronto, Canada 🇨🇦
8/13/2019
Hate people who write reviews w/o trying recipe, but after checking nutritional info, feel morally obligated to tell readers up front (shouldn’t Bon Appetit?) that consuming this delicious-sounding concoction may result in cardiac arrest, seriously ... each burger = Calories 3213, Carbs 223g (74% RDA), Fat 179g (275%), Sat Fat 58g (288%), Sodium 3146mg (131%), Cholesterol 481mg (160%). Should have warning: Could be hazardous to your health!
Anonymous
Cambridge MA
8/31/2019
Anonymous, you should double check your calculations. When I looked up all the ingredients it came out closer to 950 calories (and that’s assuming all that oil stays on the burgers, which it won’t). Easy enough to sub out some of the cheese or one patty instead of two. OR just live life in moderation and eat the smash burger because man cannot live on salad alone.
bjoycollier
Phoenix
8/31/2019
Bjoycollier, got nutritional info from epicurious.com site where this recipe was also posted. But when I went back to that site to copy the link, I'm embarrassed to say I noticed it was for FOUR servings, not one. That reduces calorie count to 803, which is still quite high but more in line with this type of hamburger. So if 45g of fat doesn't concern you, go for it!
Anonymous
Cambridge MA
9/1/2019
This is amazing! Changed the way we make burgers forever. Only thing possibly more exciting is the adaptation in the article in which Adam Rapoport explains George Motz’s smash burger...
Anonymous
Austin Tx
9/7/2019
This was the best burger we've ever made period so I'll be smashing all my burgers from now on. And whoever on here talking about calories please leave that at the door and love yourself my god. If this pandemic has taught us anything it's that life is SHORT. Eat the damn burger and shut up.
Anonymous
Iowa
4/27/2020