My smash burgers recipe uses a famous burger chain copy cat spice seasoning to bring this juicy burger to next level grilling or griddling. Mouth watering all American smash burger level!
Summer is officially here and it’s time to fire up those grills and backyard griddles my friends.
I know I’ve been a bit MIA in the recipe posting department, but I’ve truly been so busy with family life…in a good way. My daughter just got married last weekend and I’m expecting a grand baby girl this coming week.
Definitely feeling blessed and happy in life.
I’ve also been working on my small pottery business and Vanilla Vine Pottery Website.
Ok, enough about my personal life. Let’s move on to the recipe.
Seasoned Smash Burgers
IMO this is literally the best seasoned smash burger I’ve ever eaten.
Last summer was the first time I had ever tasted a smash burger. YouTube recipe videos kept popping up on my home page so I watched a few.
Smash burgers immediately went on my Recipes to Try bucket list. They seemed rather simple to make. My partner Terry makes some damn delicious burgers on the grill but I wanted to try this technique.
Once we tried making them ourselves, there was no turning back. Hooked for life.
Honestly, we eat more smash burgers than regular grilled burgers. The taste is indescribable. I literally get a rush when I bite into one. I prefer eating our smash burgers over any famous chain burger joints. Nothing beats a homemade smash burger in my book.
I won’t apologize for my photos. Sometimes, all I have is my iPhone camera handy and that is what you get. I like the simplicity & spontaneity of this photo. Literally prepared and eaten outside, as so it should be photographed.
- You might also like the recipe : Grilled Salmon Tacos
- Or this delicious recipe: Grilled Chicken Souvlaki
Stay tuned for more summer grilling recipes coming your way like grilled margharita pizza, smoked hot wings, and fried cheese puffs. What’s a fried cheese puff you ask? Well stick around and find out.
What is a Smash Burger?
A smash burger is pretty much what it sounds like. You press a beef burger ball into a thin patty on a hot griddle or pan with a press or spatula. Many believe this intensifies the flavor of the burger while others believe you’re letting all the juices run out.
I can tell you that when we take our smash burgers off the griddle we let them rest for a few minutes and juices do indeed run out.
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The concept is that by smashing the burger against the hot griddle within 30 seconds that you’re locking in the juices and you’re getting a better surface area cook and caramelization on your burger. Which again, leads to a tastier burger.
Smash burgers cook very quickly also. We don’t have one of those fancy Blackstone griddles, but I have a Lodge cast iron griddle that I place on our grill. Boom! Instant Blackstone griddle.
I’m sure everyone has their favorite way to make or eat their smash burgers. My recipe uses a copy cat Fuddrucker’s burger spice seasoning.
Terry and I have been using this spice seasoning for years on our burgers and it is the only seasoning we use on our burgers. Because it’s the best.
What is the best cheese to use for smash burgers?
I like to go with a classic American cheese for my smash burger. After all isn’t that what a classic American cheese burger is? It just melts better too!
Before you judge me on the plastic cheese know this. I’m as leary of the ingredients in American cheese as the next person, but I’m not going to obsess over it because I don’t eat American cheese in over consumption. So save it sister.
But you do you honey. Feel free to use the cheese of your choice.
What are some favorite toppings for a smash burger?
This is really what ever your heart desires. My heart desires chopped white raw onion, fresh sliced jalapeño peppers, fresh tomato and crisp lettuce. Top it off with ketchup and mustard…now that’s a burger I can eat everyday for the rest of my life. You know… say I was forced to!
What is the best bun for a homemade smash burger?
Here at our house be love using a toasted brioche bun. Aldi has some of the best tasting brioche buns around. Toasting the bun in the burger juices and oil takes the taste up a notch. It also makes your burger less prone from getting soggy.
A little trick I’ve learned is to lay down some chopped raw onion and jalapeño slices on the bottom bun then place the burger on top of that. It elevates it off the bun a bit and also prevents a soggy bun.
This recipe makes enough for two double patty smash burgers with cheese.
The Best Seasoned Smash Burgers
Ingredients
- 1 Pound ground 80/20 ground chuck
- 4 slices American cheese
- 2 Brioche Buns
- 2 Tablespoons Butter
- Toppings of Choice
- BURGER SPICE SEASONING:
- 2 teaspoons paprika
- 1 1⁄2teaspoons ground black pepper
- 1 1⁄4teaspoons salt
- 1⁄2teaspoon brown sugar
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon onion powder
- 1⁄4teaspoon ground cayenne pepper
Instructions
- Prepare seasoning mix my mixing all ingredients together and place in spice shaker or vehicle for easy distribution.
- You’ll want to have everything prepared and handy as this moves very fast once the burgers hit the griddle.
- Preheat griddle or pan
- Divide and shape ground chuck into roughly 80 gram balls.
- Try not to overwork the the meat as this can make it tough.
- When griddle or pan is ready place butter pats on griddle and spread around until melted and evenly distributed.
- Space burger balls on hot griddle apart from one another so there is room to smash.
- Immediately smash with a burger press or heavy spatula.
- Season generously one side with the burger spice.
- When the burger is brown and cooked halfway up it is time to flip to the other side.
- Flip and place American cheese on each burger.
- When cheese is melted remove burgers and let them rest a few minutes.
- Scrape some of the drippings away.
- In the meantime toast your buns on the griddle spare drippings and remove when toasted to liking.
- Assemble burger and top with favorite toppings and condiments.
Just found your page. I typically click the “jump to recipe” button because most sites descriptions are drawn out and boring. I’ve had a few laughs on yours, very well done! I ended here because of the spice you mentioned. I cook a lot and have made my share of smashburgers, but your spice is awesome. Not sure whether to credit you or Terry, but it is a keeper. I’ll be back for more, keep up the great work.
Hello Steve. Thanks so much for reading and trying the burger spice recipe. Original credit goes to someone on the inter webs for posting a Fudrucker’s rub recipe that my partner found and made. It is the only burger spice rub recipe we use. We also have great steak rub, chicken rub, and pork rub recipes in our grilling arsenal.
Thanks for leaving a kind comment, I know people can get so uptight about reading personal blog recipes and the long drawn out articles and journals before getting to the recipe. That is why I have a Jump to Recipe button. I write in order to rank higher on google but I also write for myself and for my family who may like to look back on my life someday.
I won’t be around one day for my kids or grandchildren and I would like their families to know who their great grandmother (and so on and so forth) was and the life she lived. I hope my family makes my recipes and passes them on for years to come. I guess that means someone has to be in charge of this blog when I move on to the next world.
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