Beef
Smash Burgers in the Style of Rockybilt
This smash burger recipe brings back the classic taste of old-school luncheonettes. It’s all about thin patties with a crispy crust and juicy center, cooked on a searing hot griddle. The key is in the technique – pressing the burger directly on the cooking surface for maximum browning. You’ll need just a few tools and some good quality ground beef. The recipe walks you through the process step-by-step, from preparing the meat to assembling the burger with your choice of toppings. There’s even a special sauce option if you want to recreate that authentic diner flavor. Whether you’re feeling nostalgic or just hungry for a great burger, this recipe has you covered.
Rockybilt Smash Burger Recipe
Smash Burgers in the Style of Rockybilt
Ingredients
- 4 potato or brioche rolls or sesame seed buns, split, cut sides buttered
- 1 pound well-chilled ground beef such as chuck, Angus, or your favorite mixture, 80/20
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 4 thin slices (each about 1 ounce) American or other good melting cheese
For the special sauce (optional)
- Equal parts Heinz 57, yellow mustard, and sweet pickle relish with a tablespoon or two of mayonnaise (optional)
For serving
- 4 bun-size lettuce leaves, such as Boston or bibb lettuce
- 4 slices ripe red tomato
- Thinly sliced red or white onion
- Thinly sliced dill pickles
- Ketchup and mustard (if not using special sauce)
Recipe Steps
1: Avoid ground meat that is too lean. A mix that is 20 or even 25 percent fat works best. For a luxurious burger, use Wagyu. Chill well.
2: Divide the meat into four equal portions, each 4 to 5 ounces—a bit larger than golf balls. Place on a rimmed sheet pan, cover with plastic wrap, and refrigerate until ready to cook.
3: Make a special sauce, if desired. Set aside or cover and refrigerate until ready to serve.
4: Heat the griddle or pan until hot—about 450 to 500 degrees. Drops of water dribbled on the cooking surface will evaporate immediately.
5: Assemble your tools and condiments near the griddle before you begin.
6: Lightly butter the cut sides of the buns and toast on the griddle; this will go quickly—1 to 2 minutes. Set aside.
7: Arrange the raw, cold burger portions on the griddle, leaving about 3 inches between each. After a few seconds, top each with a piece of parchment, if using, and use your spatula or another tool to press firmly down on the meat (use two spatulas positioned at right angles to each other for more pressure) until the patty is approximately 1/3 to 1/2 inch thick. Be sure to smash the burgers during the first 30 seconds of cooking to maximize juiciness. Season the top with salt and freshly ground black pepper. After 1 to 1 1/2 minutes, flip the burgers with the spatula, making sure to capture all the crispy bits. Continue to cook for another minute.
8: Smear the cut side of each bottom bun with sauce, if using, or spreadable condiments, top with a leaf of lettuce. Add the burger, then the remaining ingredients of your choice, then smear the cut side of the top bun with more sauce. (Be generous, if you wish.) Serve immediately.
