Crispy Hash Brown Smash Burgers (Printable Version)
Juicy smashed beef patties layered with crispy hash browns and melted cheddar on toasted buns.
# What You Need:
→ Hash Browns
01 - 2 large russet potatoes, peeled
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon vegetable oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and pepper, to taste
→ Smash Burgers
07 - 1 pound ground beef (80/20 blend recommended)
08 - Salt and freshly ground black pepper
09 - 4 slices cheddar cheese
10 - 4 burger buns, toasted
→ Assembly
11 - Lettuce leaves
12 - 1 large tomato, sliced
13 - Dill pickle slices
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (mayonnaise, ketchup, and yellow mustard blended to taste)
# How To Make It:
01 - Grate the peeled potatoes using a box grater. Gather the shredded potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible. Transfer the dried potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss until the seasonings are evenly distributed throughout the mixture.
03 - Heat a large nonstick skillet or griddle over medium-high heat. Divide the potato mixture into 4 equal portions. Press each portion into a thin patty approximately 4 inches in diameter. Cook for 3 to 4 minutes per side until each patty is deep golden brown and crisp. Remove from the skillet and keep warm.
04 - Gently shape the ground beef into 4 loose balls, being careful not to overwork the meat. Heat the skillet or griddle over high heat. Once the surface is smoking hot, place the beef balls on the skillet and immediately smash each one flat with a heavy-duty spatula or burger press. Season the top generously with salt and pepper.
05 - Cook the patties for 2 to 3 minutes until the edges are browned and crisped. Flip each patty, place a slice of cheddar cheese on top, and continue cooking for 1 to 2 minutes until the cheese is fully melted and the center is cooked through.
06 - Spread burger sauce on the bottom half of each toasted bun. Layer a lettuce leaf, a tomato slice, and a few rings of red onion on top. Add a crispy hash brown patty, then the cheesy smashed burger, followed by pickle slices. Cap with the top bun.
07 - Serve the burgers immediately while the hash browns are still crisp and the cheese is melted for the best texture and flavor.
# Helpful Hints:
01 -
- The contrast between the shatteringly crisp hash brown and the juicy smashed patty is genuinely addictive, and your friends will request these at every cookout from now on.
- Everything cooks in one skillet, which means maximum flavor and minimum dishwashing, a rare combination that makes this feel almost like cheating.
02 -
- If you do not squeeze enough moisture out of the potatoes, the hash browns will steam instead of fry, and you will end up with something closer to a damp pancake than a crispy patty.
- The griddle or skillet must be fully preheated before the beef touches it because a cold surface means no crust, and without that crust, the whole texture of the smash burger falls apart.
03 -
- Use a burger press or the bottom of a heavy saucepan to smash the patties instead of a flimsy spatula that flexes under pressure and gives you an uneven, thick burger.
- Let the hash browns rest on a wire rack instead of a plate while you cook the beef so air circulates underneath and keeps the bottom from going soft.