Smash burgers are thin, crispy-edged burgers made by smashing a ball of ground beef on a hot griddle. This technique creates a burger with a great surface area for a delightful crust, while also keeping the center juicy. Load your smash burger with lettuce, tomatoes, cheese and our homemade burger sauce.
In a medium sized bowl, thoroughly mix ground beef and Dale's seasoning without over mixing the meat.
Split the meat into 4 equal parts. Mold each parts with hands and fingers into 4 balls. Press as you mold them into balls to pack the ground beef together tightly. Set aside.
Heat griddle to medium high heat. Spray with vegetable oil.
Once griddle is hot, bring split buns onto griddle and lightly toast it. Remove once the edges are browned.
Next, spray with more vegetable oil, and make sure griddle heats up again. Once griddle is hot, place the 4 balls of meat onto the griddle.
Using a large heavy metal kitchen spatula, firmly press down each ball for 10 seconds one at a time to create a flat and thin burger patty.
Continue cooking until you see a nice charred color. Then flip and cook the other side of the patties. During the last 10-15 seconds, add a slice on cheese to each of the patty and let it melt. Remove meat from heat.
Mix the mayo, ketchup, garlic, and paprika in a small mixing bowl to make the burger sauce.
Assemble burger by loading burger buns with meat (and cheese), lettuce, tomatoes and burger sauce. You can even double patty it up if you'd like!
Serve and enjoy!
Notes
More Smashing Tips: Spray the bottom of the metal spatula with vegetable oil before pressing down the ground beef ball. Use a meat tenderizer or another tool to help apply even more pressure to the spatula if needed the extra muscle strength.