Brown Butter Parmesan Smash Burger
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Two thin, crackly-edged patties, melted white cheddar, and a tangy burger sauce spiked with Brown Butter Parmesan Seasoning — this is the smash burger that makes drive-thrus obsolete. Cooking the onions right under the beef lets them caramelize straight into the crust.
Author:Chef Tony
Ingredients
- 1.5 lbs ground beef, 80/20
- 8 slices white cheddar
- 1/2 cup thin-sliced onion
- 1 tsp black pepper
-
Neutral oil, for the griddle
- 4 Tbsp unsalted butter, softened
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning
- 4 brioche burger buns
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp pickle juice
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning
- 1/2 tsp black pepper
-
1 cup shredded lettuce
Patties
Buns
Burger Sauce
Toppings
Directions
Make the Burger Sauce. In a bowl, mix the mayonnaise, Dijon, pickle juice, 1 Tbsp Brown Butter Parmesan Seasoning, and 1/2 tsp black pepper. Refrigerate until ready to build the burgers.
Prep the Patties. Divide the ground beef into 8 loose 3 oz balls. Don't compact them — a loose pack smashes thinner and crisps better.
Heat the Griddle. Preheat a griddle or large cast iron skillet over high heat for about 5 minutes, until very hot.
Toast the Buns. Mix the softened butter with 1 Tbsp Brown Butter Parmesan Seasoning. Spread onto the cut sides of the buns and toast on the hot griddle until golden, 1–2 minutes. Set aside.
Smash the Patties. Lightly oil the griddle and scatter the sliced onion across it. Set the beef balls on top of the onions and smash each one thin using parchment paper and a burger press or sturdy spatula.
Sear. Season the patties with the remaining Brown Butter Parmesan Seasoning and the 1 tsp black pepper. Cook undisturbed for 2–3 minutes, until the edges are deeply browned and crispy.
Flip and Melt the Cheese. Flip each patty, immediately top with a slice of cheddar, and cook 1 more minute, until the cheese is melted and the second side is browned.
Build. Spread burger sauce on both toasted bun halves. Stack two patties, with their onions and melted cheese, on the bottom bun, then top with shredded lettuce.
Serve. Cap with the top bun and serve immediately, while the patties are hot and the cheese is still melted.
Recipe Note
Chef's Tip
Go with 80/20 ground beef instead of something leaner — the extra fat is what makes a smash patty crackle and stay juicy under that hard sear. Don't skip the parchment paper when smashing; it keeps the patty from tearing or sticking to the press.
