Smash Burgers

May brings National Burger Month in the US (because every day is a random holiday, right?)  Therefore, burgers are today’s Sunday Funday theme.

Problem: my state has decided to have not 1 but 3 snow events in late April (including a blizzard that dumped 13+ inches of snow and ruined our Easter plans), then dumped 3+ inches of rain (and sleet and more snow), causing the river to flood and close most of the bridges that lead to my son’s school (yeah, that morning drop-off is fun - not).  And did I mention that there’s more rain on the way and high temps have been in the 30’s?

Not exactly grilling weather.

Hubs is amazing and offered to grill in this abysmal weather, but I just couldn’t do that to him.  So I started looking at indoor options and came up with smash burgers.

The first batch were a partial failure.  I followed the directions (against my better judgment) and started with a nice hot pan (actually, I was on medium-high instead of high as suggested) and my burgers ended up burnt on one side by the time they were cooked through. Though, looking back, I think the original post was only cooking the burgers to a medium internal temp, I always cook my burgers well-done.

Luckily these were cooked in batches, so I knocked it down to medium and had a lot more success.

While I still prefer burgers on the outdoor grill, smash burgers are a close second and a great option in the winter…especially when winter starts in October lasts until May *sigh*

Looking for more burger recipes? Try these:

Smash Burgers

Adapted from CarnalDish


3 tablespoons butter, melted

1 tablespoon worchestershire sauce

¼ teaspoon liquid smoke

1 pound ground beef (80/20 blend)

Salt & pepper

To serve

Brioche buns

Cheese (I used cheddar)

Toppings of choice

Melt the butter.  Whisk in the worchestershire and liquid smoke.

Place the beef in a bowl, add the butter mixture and mix to combine.  Form the meat into 3-ounce balls.  Place on a plate, cover with cling wrap and refrigerate for 30 minutes.

Heat a cast iron skillet over medium heat.  Add meatballs, leaving 3 inches of space between each one.  Sear for 30 seconds, then use a spatula to smash the burgers as flat as possible.  Cook for an additional 5-7 minutes or until the bottom is deeply browned.  

Flip and top with cheese.  Continue cooking another 3-5 minutes or until cooked through.

Serve on brioche buns with toppings of choice.


  1. The liquid smoke is a great way to get that outdoor flavor to these burgers. May is here....I hope your weather improves.

  2. NOTHING like a good smash burger. My husband insists on brioche buns when he makes them, so you get a grade of A+ from him!

  3. Amy weather here too had its fair share of snow in April and endless showers. Not exactly grilling time. Luckily, most veggie burgers don't require the grill. Smash burgers, wow that is different. Am sure my son would love to try out this recipe.