Chef notes

You’ve probably seen smash burgers on restaurant menus before, but how are they really different from your typical burger? The answer is right there in the name — a smash burger is made from ground beef that is pressed on a hot pan or flattop into a thin patty with a spatula or a cast iron press, giving it a crunchy crust.

Actually mastering the art of a smash burger is a lot easier than you think. Even though it may seem intimidating, all you need are a few tips and tools to crush it. This recipe from chef Elena Besser takes things to the next level by creating a “smash burger stack” by adding thinly sliced onions and a thin slice of cheese in the middle while the burger cooks.

To serve, make a special sauce with Greek yogurt for extra protein and a creamy consistency. For a healthier alternative to a traditional bun, wrap the burgers in a lettuce wrap t (we promise that it’s still super satiating).

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Technique Tip: To avoid a juicy mess, serve your burger in a parchment paper bag. To easily remove the patty from the skillet, use the back of a metal spatula or a bench scraper.

Swap Option: You may use mayo or sour cream instead of Greek yogurt in the special sauce. If using mayo, do not add water.

Ingredients

1/2 cup Greek yogurt
1/4 cup ketchup
2 tablespoons yellow mustard
2 tablespoons sweet relish
1 small clove garlic, peeled and grated
kosher salt and freshly ground black pepper, to taste

2 heads iceberg lettuce, cored and leaves separated
1 large beefsteak or heirloom tomato, sliced into four 1/4-inch-thick slices and placed on a paper towel to drain (optional)
16 ounces ground beef, formed into 2-ounce balls
1 white onion, peeled and thinly sliced into rings
4 slices cheese, preferably American or cheddar

Fulfilled by

Preparation

In a small mixing bowl, combine Greek yogurt, ketchup, yellow mustard, sweet relish, garlic, and 1 tablespoon of water. Season with salt and pepper to taste and set aside.

Add two stacks of two lettuce leaves onto 4 plates, totaling four per-plate — these will act as the bun. Top one stack of lettuce with tomatoes and set aside.

Place a large cast-iron skillet or stainless-steel skillet over high heat for 2 minutes until almost smoking. Place 2 beef balls in the skillet, top each with sliced white onion and, using a sturdy metal spatula and a second metal spatula or sturdy metal spoon, smash the beef balls into flat patties. Season with salt and pepper and cook until you can see a crust starting to form on the edges of the patty, about 1 minute.

Flip the burgers and top one with a slice of cheese. Take the other burger and place it on top of the cheese — the heat from the burger will melt the cheese. Transfer the burger directly onto two lettuce leaves, top with sauce and seal with remaining lettuce leaves. Repeat 3 times until all burgers are made.