How to Make Smash Burgers
Here is how to make some juicy smash burgers, right on your induction cooktop. We’re using the Jenn Air 36" Induction Cooktop Stainless Steel. Of course, if you don’t have induction still feel free to follow this recipe.
Start by making our patty mixture. Place the ground beef into a bowl and then add 1 cup of panko breadcrumbs. Then add 1 tablespoon of Italian seasoning and 1 tablespoon of Montreal steak seasoning. For a bit of tanginess and moisture, add 1 teaspoon of mustard. Then add 1 tablespoon of roasted garlic style Italian dressing as well. Then to bind everything together, crack one large egg into this.
You can mix this however you want, but it might be easier to go in with your hands. Make sure not to overmix it because this can make your patties dry. You just want to mix it enough so that everything is incorporated. Chef’s Tip: If you ever noticed you get a dry burger, it could be because you’ve overworked your meat while making patties. When making the balls for the patties, you don’t need a whole lot. The difference with smash burgers is once we press them the meat will expand to a patty. So, you just want to make small balls for these. If you wanted to as well, you could always roll these out in advance to prep for dinner or even a party. If you’re doing mini burgers, you’ll want them about half the size of a regular ball.
On the induction we use a long flat pan. Preheat the induction up to a seven or 70%. Induction is great for any type of pan you might have. When you place a compatible pan on the surface, it’ll create a cooktop just in that area. It’s super safe too so you can place my hand around the pan and not get burned. Same with your cutting board, or any utensils you’re cooking with. Those can go right beside your pan and you won’t have to worry about them burning you.
Spray the pan, so we reduce the amount of sticking. Add some butter to give these some extra flavor. Then just put the balls straight down on the pan. Let them cook for 1 – 3 minutes before pressing them down. If it's the weekend having fun, you can always have a drink with this. We used a cup to smash these down. But really you can use whatever flat surface works best for you.
Chef’s Tip: We noticed when making these they did stick to our cup. Try spraying cooking oil on whatever you’re cooking with to reduce the sticking.
We really want to get a good, crisp char and that nice crispy outer layer. While the burgers are cooking, coat a little more butter on the pan and then add the buns to toast them. When you start to see the white edges on your burgers, that’s a good indicator that you’re getting a quality sear and a good crisp on these. Cook these for about 3 – 5 minutes on each side. The nice part about the smash burger cooks very quickly, you don't really have to wait a long time.
Finishing off the burgers, melt some cheese on top before adding the rest of my toppings. You can add anything you would like, but we did the traditional style burger with tomatoes, lettuce, pickles, mayo, and ketchup. Of course spice it up a little bit with some candied bacon.
That’s how you make smash burgers, quick and easy on your induction cooktop.
Ingredients:
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 tablespoon Montreal steak seasoning
- 1 tablespoon roasted garlic Italian dressing (or regular Italian dressing)
- 1 teaspoon mustard
- 1 ounce butter
- 2 – 3 burger buns
- 4 slices of cheese
- 2 pieces lettuce
- 1 beefsteak tomato
- 3 – 6 pickle chips
- 2 – 4 pieces candied bacon
- 1 ounce mayonnaise
- 1 ounce ketchup
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