Crispy Hash Brown Smash Burgers (Printable Version)
Juicy smashed beef patties layered 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 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)
# Directions:
01 - Peel the russet potatoes and grate them using a box grater. Gather the shredded potatoes in a clean kitchen towel and wring out 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 everything together 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 round patty about 4 inches across. Place the patties on the hot surface and cook for 3 to 4 minutes per side until deeply golden and crisp. Transfer to a plate and keep warm.
04 - Gently shape the ground beef into 4 loose balls, handling the meat as little as possible. Wipe the skillet or griddle clean and return it to high heat. Once the surface is smoking hot, set the beef balls on it and immediately press each one flat with a heavy-duty spatula or burger press. Season the flattened patties generously with salt and pepper.
05 - Let the patties cook undisturbed for 2 to 3 minutes until the bottoms develop a dark crust and the edges turn crispy. Flip each patty, lay a slice of cheddar on top, and continue cooking for 1 to 2 more minutes until the cheese is fully melted.
06 - Spread a generous layer of burger sauce on the bottom half of each toasted bun. Stack a lettuce leaf, a tomato slice, and a few rings of red onion on top. Add a crispy hash brown patty, then place the cheesy smash burger over it. Finish with pickle slices and cap with the top bun.
07 - Serve the burgers hot while the hash browns are still crisp and the cheese is gooey. Pair with crispy fries or a simple side salad if desired.
# Expert Hints:
01 -
- That shatteringly crisp hash brown layer tucked inside a burger is a game changer most people never think to try.
- Smashing the beef means maximum crust in minimum time, so you get diner quality results in your own kitchen.
02 -
- Skipping the potato squeezing step will give you hash browns that steam instead of crisp, and you will end up with a sad soggy layer inside your burger.
- The griddle or skillet needs to be fully preheated before the beef hits it, because that initial sear is what creates the crust that makes smash burgers special.
03 -
- Do not press down on the patties while they cook because you will squeeze out all the juices that keep them moist and flavorful.
- 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.