Prepare yourself for the ultimate burger experience: the American Fat Smash Burger. This isn’t just any burger; it’s a symphony of textures and flavors, featuring thinly smashed patties with gloriously crispy edges, blanketed in melted cheese and savory grilled bacon. Forget bland, thick patties – the smash burger technique locks in juiciness while maximizing that irresistible Maillard reaction crust. Served alongside perfectly toasted potato slices, this meal is a celebration of classic American comfort food, taken to a new level of homemade perfection. It’s messy, it’s rich, and it’s utterly unforgettable.
Contents
Detailed Ingredients
For the Smash Burgers:
- 1 ½ lbs (680g) ground beef, 80/20 lean-to-fat ratio (essential for flavor and juiciness)
- 4 slices American cheese (or cheddar, Monterey Jack)
- 8 slices thick-cut bacon
- 4 brioche burger buns, split
- 1 small yellow onion, thinly sliced (optional, for grilling with burgers)
- Salt and freshly ground black pepper to taste
- 1 tablespoon neutral oil (like canola or vegetable), if needed for cooking bacon
For the Toasted Potato Slices:
- 2-3 large russet or Yukon gold potatoes, scrubbed clean
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
For Serving (Optional Toppings & Condiments):
- Lettuce leaves (iceberg or romaine)
- Tomato slices
- Pickle slices
- Ketchup
- Mustard
- Mayonnaise
- Special burger sauce
Step-by-Step Instructions
- Prepare the Bacon: Lay the bacon slices flat in a cold large skillet or on a baking sheet. If using a skillet, cook over medium heat, turning occasionally, until crispy. If baking, preheat oven to 400°F (200°C) and bake for 15-20 minutes until crispy. Drain on paper towels. Reserve some bacon fat in the skillet if cooking burgers there.
- Prepare the Potatoes: Preheat oven to 400°F (200°C). Slice the scrubbed potatoes into ¼-inch thick rounds. In a large bowl, toss the potato slices with olive oil, garlic powder, smoked paprika (if using), salt, and pepper until evenly coated.
- Toast the Potatoes: Spread the seasoned potato slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender-crisp.
- Form the Burger Patties: Divide the ground beef into 8 equal portions (about 3 oz/85g each). Gently roll them into loose balls – do not pack them tightly. Season generously with salt and pepper on all sides.
- Toast the Buns: While the potatoes are toasting, lightly butter the cut sides of the brioche buns. In a clean, hot skillet or on a griddle over medium heat, toast the buns cut-side down for 1-2 minutes until golden brown. Set aside.
- Smash the Burgers: Heat a heavy-bottomed skillet (cast iron works best) or griddle over high heat until smoking hot. If you don’t have enough reserved bacon fat, add a drizzle of neutral oil. Place two seasoned beef balls onto the hot surface. Immediately place a piece of parchment paper over each ball and use a sturdy spatula or a bacon press to smash each ball down firmly into a thin patty, about ¼-inch thick.
- Cook the Patties: Cook for 2-3 minutes until the edges are crispy and browned. If using sliced onion, you can place them directly on the griddle next to the burgers to soften.
- Flip and Cheese: Flip the patties. Immediately place half a slice of cheese on each patty. Cook for another 1-2 minutes until the cheese is melted and bubbly, and the burger is cooked through.
- Assemble the Burgers: Stack two cheeseburger patties on the bottom half of each toasted brioche bun. Top with two slices of crispy bacon. Add any desired fresh toppings like lettuce, tomato, and pickles, and a generous dollop of your favorite condiments. Cap with the top bun.
- Serve: Serve the hot smash burgers immediately with the toasted potato slices on the side.
Tips, Variations, and Storage
- Heat is Key: A super hot cooking surface is essential for the best smash burger crust. Don’t skimp on heating your skillet or griddle.
- Don’t Overcrowd: Cook the burgers in batches if necessary to maintain high heat in your pan. Overcrowding will steam the burgers instead of searing them.
- The Smash Tool: A stiff, sturdy spatula is best for smashing. If it sticks, use parchment paper between the burger and the spatula.
- Cheese Choice: While American cheese melts perfectly for that classic diner vibe, feel free to use sharp cheddar, pepper jack, or Swiss for different flavor profiles.
- Burger Sauce: Elevate your burger with a homemade “special sauce” – a simple mix of mayonnaise, ketchup, relish, and a dash of hot sauce.
- Potato Variations: For a crispier potato, consider par-boiling them for 5-7 minutes before tossing with oil and roasting. You could also fry them in batches for a more traditional “chip” texture.
- Storage: Smash burgers are best enjoyed fresh. Leftover toasted potato slices can be stored in an airtight container for 2-3 days and reheated in an oven or air fryer for crispness. Uncooked burger patties should be cooked or discarded within a day.
Pairings
- Beverages: Classic pairings include a cold craft beer (a lager or IPA would be great), a frosty Coca-Cola or root beer, or a refreshing lemonade.
- Wine: For wine drinkers, a robust Zinfandel or a fruit-forward Malbec would stand up well to the richness of the burger.
- Salads: A light and tangy coleslaw, a crisp green salad with vinaigrette, or a potato salad would be excellent complements.
- Other Sides: Onion rings, sweet potato fries, or corn on the cob would make great additions to this indulgent meal.
Quick Info
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes (includes bacon, potatoes, and burgers)
- Total Time: 50-55 minutes
- Servings: 4 burgers with potato slices
- Cuisine: American Diner / Comfort Food
