How to Make Smash Burgers with Matt Hussey

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese saves calories, while American cheese is often cheaper.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber, while white bread can be more affordable.

pickles

🥗Healthier: cucumber slices

💰Cheaper: no pickles

Cucumber slices provide freshness without the added sodium of pickles.

Divide the ground chuck into eight equal portions (about 2 oz / 57 g each). Gently roll into loose balls without compressing.

Preheat the Blackstone griddle on medium heat, then increase to high until the surface reaches approximately 450°F.

In a small bowl, whisk together all Smash Burger Sauce ingredients until smooth. Refrigerate until ready to use.

Spread a thin layer of mayonnaise on the cut sides of each bun. Toast cut-side down on the griddle until golden brown, about 30–60 seconds. Set aside.

Place the beef balls on the hot griddle, spacing them at least 3 inches apart. Season evenly with salt and pepper.

Cover each ball with parchment paper and press firmly with a burger smasher to form thin patties.

Cook for 45–60 seconds, until the edges are deeply browned and crisp.

Using a rigid spatula, scrape under each patty and flip. Lightly season and immediately place one slice of cheese on each patty.

Stack two patties together to form a double burger. Cook for an additional 30–45 seconds, until the cheese is fully melted.

Assemble the burgers with the bottom bun, double-patty stack, burger sauce, pickles, and top bun.

Serve immediately while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens