Crispy Hash Brown Smash Burgers (Print Version)
Smashed beef patties with golden crispy hash browns and melty cheddar on toasted buns.
# What You'll 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 freshly ground black pepper, to taste
→ Smash Burgers
07 - 1 pound ground beef (80/20 blend recommended)
08 - Kosher salt and freshly ground black pepper
09 - 4 slices sharp cheddar cheese
10 - 4 burger buns, toasted
→ Assembly
11 - 4 lettuce leaves
12 - 1 large tomato, sliced into 4 rounds
13 - 8-12 dill pickle slices
14 - 1 small red onion, thinly sliced into rings
15 - 1/4 cup mayonnaise
16 - 2 tablespoons ketchup
17 - 1 tablespoon yellow mustard
# How to Make It:
01 - Using a box grater, shred the peeled russet potatoes. Gather the shredded potatoes in a clean kitchen towel and wring firmly to extract as much moisture as possible. Transfer the drained potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, and a generous pinch of salt and pepper to the shredded potatoes. Toss until evenly coated.
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 flat patty about 4 inches in diameter. Cook for 3 to 4 minutes per side until deeply golden and crisp. Remove and set aside on a warm plate.
04 - Gently shape the ground beef into 4 loose balls without overworking the meat. Wipe the skillet clean and return it to high heat. Once the surface is ripping hot, place the beef balls onto 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 smashed patties for 2 to 3 minutes until the edges are browned and crispy. Flip each patty, lay a slice of cheddar cheese on top, and continue cooking for 1 to 2 minutes until the cheese is fully melted. Remove from heat.
06 - In a small bowl, stir together the mayonnaise, ketchup, and yellow mustard until well combined. Adjust the ratio to your taste preference.
07 - Spread a generous layer of burger sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, a tomato slice, and a few red onion rings. Place a crispy hash brown patty on top, followed by the cheesy smash burger patty. Add dill pickle slices and crown with the top bun. Serve immediately while hot.
# Expert Advice:
01 -
- The hash brown layer adds a shattering crunch that makes every bite feel like a small celebration.
- Smashing the beef means you get those crispy lacy edges that burger chains spend millions trying to perfect.
02 -
- If you do not squeeze enough water out of the potatoes, your hash browns will steam instead of fry and you will end up with something closer to mashed potato discs.
- The griddle or skillet must be fully preheated before the beef touches it because a cold pan means no crust and no crust means no point.
03 -
- Use a burger press or the bottom of a heavy saucepan to smash the beef evenly and get those perfectly thin, ragged edges.
- Toast the buns in the same pan right after the patties come off so they soak up every bit of leftover beef fat and flavor.