Garlic Bread Smash Burgers Recipe (Crispy, Cheesy, 35 Min)

Name: Garlic Bread Smash Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 80 g (5 tbsp) mayonnaise; 1 tbsp ketchup; 1 tsp yellow mustard; 1 tsp pickle brine; 1/2 tsp smoked paprika; 500 g (1 lb) ground beef, 80/20; 1 tsp fine sea salt; 1/2 tsp black pepper; 4 slices cheddar cheese; 1 large onion, thinly sliced; 1 tbsp vegetable oil; 8 dill pickle slices; 4 brioche burger buns, split; 60 g (4 tbsp) salted butter, softened; 2 garlic cloves, finely grated; 1 tbsp chopped fresh parsley; 1/4 tsp garlic powder

These garlic bread smash burgers are the mash-up weeknight dinners dream about: thin, crispy-edged beef patties with melted cheddar and sweet caramelized onions, tucked into buttery toasted garlic bread buns.

Smashing the beef flat in a screaming-hot pan gives you maximum crust in minutes, and the garlic butter buns do the job of both bread and sauce. One pan, one baking tray, dinner in about 35 minutes.

Ingredients

For the burger sauce

80 g (5 tbsp) mayonnaise
1 tbsp ketchup
1 tsp yellow mustard
1 tsp pickle brine
1/2 tsp smoked paprika

For the burgers

500 g (1 lb) ground beef, 80/20
1 tsp fine sea salt
1/2 tsp black pepper
4 slices cheddar cheese
1 large onion, thinly sliced
1 tbsp vegetable oil
8 dill pickle slices

For the garlic bread buns

4 brioche burger buns, split
60 g (4 tbsp) salted butter, softened
2 garlic cloves, finely grated
1 tbsp chopped fresh parsley
1/4 tsp garlic powder

Instructions

Make the sauce: Stir the mayonnaise, ketchup, mustard, pickle brine and smoked paprika together in a small bowl. Set aside while you cook.
Caramelize the onions: Warm the oil in a large cast-iron skillet over medium heat. Cook the sliced onion with a pinch of salt for 10 to 12 minutes, stirring often, until soft, sweet and golden at the edges. Tip the onions out onto a plate.
Butter the buns: Mix the softened butter with the grated garlic, parsley and garlic powder. Spread it generously over the cut sides of the buns.
Toast the buns: Toast the buns butter-side down in the same skillet over medium heat for 1 to 2 minutes until golden and crisp. Set aside.
Divide the beef: Split the beef into 4 loose balls, about 125 g each. Do not pack them tight — loose balls smash into a better crust.
Smash and sear: Turn the heat to high until the skillet just starts to smoke. Place a ball in the pan, press it flat with a heavy spatula or burger press to about 5 mm thick, and season with salt and pepper. Cook for 2 minutes without moving it, until the edges are deep brown and crispy.
Flip and cheese: Flip the patty, cook 1 minute more, then top with a slice of cheddar and a spoonful of caramelized onions. Repeat with the remaining beef, working in batches.
Build the burgers: Spread burger sauce on both halves of each toasted bun, add a cheesy patty and pickles, and press the top bun on. Serve immediately while the buns are still crisp.

Tips for the best result

Use a cast-iron skillet or flat griddle — a non-stick pan will not give you the same crispy crust.
Press straight down once and hold for 10 seconds; sliding the press around tears the patty.
Keep the patties thin. A thick patty steams instead of searing and loses the lacy edges that make smash burgers special.

Storing and reheating

Store leftover patties and buns separately in airtight containers in the fridge for up to 2 days. Reheat patties in a hot dry skillet for 1 minute per side and re-toast the buns. The patties also freeze well for up to 1 month.