Crispy Hash Brown Smash Burgers (Print version)
Smashed beef patties layered with crispy golden hash browns and melted cheddar on toasted buns.
# What goes in:
→ 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 lb ground beef (80/20 blend)
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 chips
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (mayonnaise, ketchup, and yellow mustard blended to taste)
# Cooking steps:
01 - Grate the peeled potatoes using a box grater. Gather the shredded potatoes in a clean kitchen towel and wring out as much moisture as possible. Transfer the dried potato shreds 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 grated potatoes. Toss until the seasoning is evenly distributed throughout.
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 thin patty about 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. Remove 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. Once screaming hot, place the beef balls onto the surface 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 patties for 2 to 3 minutes until the edges are deeply browned and crisped. Flip each patty, lay a slice of cheddar cheese on top, and continue cooking for 1 to 2 more minutes until the cheese is fully melted.
06 - Spread burger sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, a slice of tomato, and a few rings of red onion. Set a crispy hash brown patty on top, followed by the cheesy smashed burger. Finish with pickle chips and crown with the top bun.
07 - Serve immediately while the hash browns are still crunchy and the cheese is gooey. Pair with crispy fries or a simple side salad if desired.
# Tips from flavorandfeast:
01 -
- Double the crunch factor with crispy hash browns tucked right inside the burger stack, which is a total game changer.
- The 80/20 beef ratio guarantees juicy patties every single time without any extra effort.
- It comes together in under an hour and looks like something from a diner menu, but you made it in your own kitchen.
02 -
- If you do not squeeze enough water out of the potatoes, the patties will steam instead of crisp and you will end up with soggy disks of disappointment.
- The griddle or skillet must be fully preheated before the beef touches it because that instant sear is what creates the lacy, caramelized crust smash burgers are famous for.
03 -
- Season the beef only after it hits the griddle because salt drawn out too early will make the patties dense and tough instead of light and crusty.
- Toast the buns in the same skillet you used for the hash browns so they soak up every bit of leftover flavor and butter.