Crispy Hash Brown Smash Burgers (Printable Version)
Smashed beef patties with crispy hash browns and melted cheddar on toasted buns.
# Ingredient List:
→ 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 black pepper, to taste
→ Smash Burgers
07 - 1 pound 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 slices
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (mayonnaise, ketchup, and yellow mustard blended to taste)
# How to Make:
01 - Peel and grate the russet 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 potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss until the seasoning is evenly distributed throughout the mixture.
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. Cook for 3 to 4 minutes per side until both sides are deeply golden and crisp. 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. Once the surface is ripping hot, place the beef balls onto the pan. Immediately smash each one flat with a heavy-duty spatula or burger press. Season the top generously with salt and pepper.
05 - Cook the smashed patties for 2 to 3 minutes until the bottom develops a dark crust and the edges turn crispy. Flip each patty, lay a slice of cheddar cheese on top, and continue cooking for 1 to 2 minutes until the cheese is fully melted. Remove from heat.
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. Add pickle slices and cap with the top bun.
07 - Serve the burgers hot while the hash browns are still crisp and the beef is juicy. Pair with crispy fries or a simple side salad if desired.
# Expert Tips:
01 -
- The dual crunch of crispy hash browns and lacy smashed beef edges will ruin regular burgers for you permanently.
- It sounds like a project but comes together in under an hour, which makes it perfect for weeknights when you want something ridiculous and satisfying.
02 -
- If you do not squeeze the potatoes thoroughly your hash browns will steam instead of crisp, and you will end up with sad soft discs that have no business being on a burger.
- The skillet needs to be genuinely hot before the beef hits it, because a cold pan means no crust, and without that crust you are just eating a flat meatball sandwich.
03 -
- Place a dollop of sauce directly on top of the patty before closing the bun so it melts into the cheese and creates an almost imperceptible layer of extra richness.
- If you have a heavy burger press or a second spatula, use it to press the potato patties down firmly in the pan, because weight is the secret to getting them thin enough to shatter when you bite.