Crispy Hash Brown Smash Burgers (Print Version)
Smashed beef patties layered with crispy golden hash browns and melted cheddar for a crunchy, juicy burger experience.
# 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 lb ground beef (80/20 blend recommended)
08 - Salt and freshly ground black pepper
09 - 4 slices sharp cheddar cheese
10 - 4 burger buns, toasted
→ Assembly
11 - Lettuce leaves
12 - 1 large tomato, sliced into 4 rounds
13 - Dill pickle slices
14 - 1 small red onion, thinly sliced into rings
15 - Burger sauce (equal parts mayonnaise, ketchup, and yellow mustard blended together)
# Directions:
01 - Peel the russet potatoes and grate them using a box grater. Gather the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. Transfer the dried grated potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss thoroughly until the seasonings are evenly distributed throughout the mixture.
03 - Heat a large nonstick skillet or flat griddle over medium-high heat. Divide the seasoned potato mixture into 4 equal portions. Press each portion into a thin patty roughly 4 inches in diameter. Place the patties on the hot skillet and cook for 3 to 4 minutes per side until deeply golden and crisp on both sides. Remove from the pan 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 until smoking hot. Place the beef balls onto the cooking surface and immediately press down firmly with a heavy-duty spatula or burger press to flatten into thin patties. Season the top generously with salt and freshly ground black pepper.
05 - Cook the smashed patties for 2 to 3 minutes without moving them, allowing a deep brown crust to form and the edges to crisp. Flip each patty, lay one slice of sharp cheddar on top, and continue cooking for 1 to 2 additional minutes until the cheese is fully melted and the burger is cooked through.
06 - 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 rings of red onion. Place a crispy hash brown patty on top, followed by the cheesy smashed burger patty. Add dill pickle slices over the cheese and crown with the top bun.
07 - Serve the burgers hot while the hash browns are still crispy and the cheese is melted. Pair with crispy fries or a simple side salad if desired.
# Expert Tips:
01 -
- That shatter from the hash brown combined with the crispy edges of a smashed patty is texture heaven on a bun.
- It sounds complicated but the whole thing comes together in under an hour with tools you already own.
- The potato layer soaks up the beef juices and melted cheese in a way that makes you wonder why every burger does not come this way.
02 -
- If you do not squeeze enough water out of the potatoes they will steam instead of crisp and you will end up with soggy disks of sadness.
- The griddle or skillet must be fully preheated before the beef hits it because a cool surface means no crust and no crust defeats the entire purpose.
- Do not overwork the beef when forming the balls because compressed meat becomes dense and tough instead of light and crispy edged.
03 -
- Toast the buns in the beef drippings left on the griddle after cooking the patties for a flavor upgrade that costs zero extra time.
- Keep a second spatula handy to press down on top of the first one when smashing because leverage is everything and one tool is rarely enough.