What is the difference between a hamburger and a smashburger?

The difference between a smashburger and a regular hamburger mainly lies in the meat. A regular meat burger remains about 1 cm thick and round, and you start with a pre-formed patty. With a smash burger, you start with a ball of ground meat, which you press very flat/smash, so you can cook the meat very crispy. There isn't really a specific sauce or topping for the smashburger; you can go in any direction. Usually, the smashburger is served in a soft brioche bun that is toasted first.

How to best store hamburgers?

You can freeze the meat both cooked and raw. You can reheat the meat on both sides in a pan with some fat. The cheese sauce can be kept covered in the refrigerator for another week.

Smashburger with chili cheese sauce

Name: Smashburger with chili cheese sauce
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 4 hamburger brioche buns; 4 large sweet and sour pickles; 8 slices of aged cheddar (to preference); 0.5 sweet onion; 12 slices of pickled jalapeño peppers; 600 g flank beef, ground; 70 g ground fat; Pepper and salt from the mill; 4 tbsp mayonnaise; 4 tbsp ketchup; Butter for frying; Cheese chili sauce; 1 long red pepper; 150 ml cream; 200 g cheddar melting cheese; 0.5 tsp salt; 1 potato masher; Baking paper

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20min

•

Easy

The trending smashburger: flattened juicy beef, cheddar cheese, chili sauce, and a nice soft bun. Discover the recipe!

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Ingredients

What do you need?

Quantity: 4p

4 hamburger brioche buns
4 large sweet and sour pickles
8 slices of aged cheddar (to preference)
0.5 sweet onion
12 slices of pickled jalapeño peppers
600 g flank beef, ground
70 g ground fat
Pepper and salt from the mill
4 tbsp mayonnaise
4 tbsp ketchup
Butter for frying

Cheese chili sauce
1 long red pepper
150 ml cream
200 g cheddar melting cheese
0.5 tsp salt

1 potato masher
Baking paper

Cheese chili sauce
1 long red pepper
150 ml cream
200 g cheddar melting cheese
0.5 tsp salt

1 potato masher
Baking paper

Preparation method

How do you make this?

Cut the onion into fine strips and the pickle into slices. For the sauce, finely chop the long pepper, cut the cheese into pieces, and bring to a brief boil together with the cream, whisking all the ingredients together with a pinch of salt.

Cut the buns in half and toast them in your frying pan. Let a knob of butter foam in a pan, place the meatballs on it, cover each with baking paper, and smash them completely flat, allowing them to form a nice crust before flipping them over. Place 2 slices of cheese on each and let the other side color nicely until the cheese is melted; you can optionally cover it with a lid. Spread mayonnaise and ketchup on the bottoms of the buns.

Place the meat with melted cheese on top, finish with slices of onion, jalapeño, pickle, and the cheese sauce, and press the top bun on. Open your mouth wide and dig in!