Sheet Pan Smashburgers
Juicy smashburgers with all the fixings made quick and easy on a sheet pan!
Servings: 4 servings
Equipment
- 2 standard stainless steel or cast iron sheet pans
Ingredients
smashburgers
- 24 ounces ground chuck (80/20)
- coarse salt
- 4 hamburger buns
toppings
- 6 slices cheese of your choice, I used Colby-Jack
- 4 thin slices of red onion
- 4 thin slices of tomato
- sliced dill pickles
secret sauce
- 1/2 cup mayonnaise
- 2 Tbsp ketchup (I love Heinz Jalapeño Ketchup)
- 1 Tbsp yellow mustard
- coarse salt to taste
Instructions
- Weigh out 3-ounce portions of your ground beef. Roll each into a round ball, without compacting the meat too much. You will have 8 balls (we're using 2 patties per burger.)
- Use a meat pounder or sturdy spatula to smash each burger into a thin patty. Don't worry about getting it round, it can have jagged edges. I do each one on a piece of waxed paper and then stack the burgers on a plate. Wrap the plate in plastic and refrigerate until ready to cook.
- Mix up the secret sauce and taste to adjust it to your liking. Refrigerate until needed.
- Put 2 sheet pans in the oven, one on the top shelf and the other on the next shelf. Preheat the broiler on high. Give it enough time to get really hot in there.
- Pull out the top pan and quickly press 4 of the burgers onto the hot pan. You should hear a sizzle on contact. Press them down firmly with a spatula. Put the pan immediately back under the broiler. Broil for 2-2 1/2 minutes, or until the burgers are nice and brown. Note: we're broiling on the shelf closest to the boiler.
- Pull the pan out and quickly put 2 pieces of cheese on 2 of the burgers, followed by a slice of onion on each. Stack the remaining 2 burgers on top. Place the pan back under the broiler very briefly just to let the cheese melt.
- Pull the second clean pan out of the oven and repeat the process with the remaining burgers.
- While the final burgers are broiling, place the first two smashburgers on toasted buns. Top with the tomato slice, pickles, and secret sauce. Repeat when the next burgers are cooked.
- Serve ASAP!
Notes
Smashburgers on the stovetop: Same principles apply ~ get a dry stainless steel or cast iron pan screaming hot and press your smashed burgers firmly down. Cook for about 2 minutes or until you start to see the juices coming up through the top of the burger. Flip and then immediately stack the burgers with cheese and onion.
Smashburgers on the grill: use a griddle or skillet on the grill and cook as above for stovetop.
Nutrition
Calories: 934 kcal · Carbohydrates: 27 g · Protein: 44 g · Fat: 71 g · Saturated Fat: 25 g · Polyunsaturated Fat: 15 g · Monounsaturated Fat: 23 g · Trans Fat: 2 g · Cholesterol: 175 mg · Sodium: 890 mg · Potassium: 661 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 706 IU · Vitamin C: 6 mg · Calcium: 401 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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