Crispy Hash Brown Smash Burgers (Printable)
Smashed beef patties with golden crispy hash browns and melted cheddar for a crunchy, juicy burger experience.
# What You'll Need:
→ Hash Browns
01 - 2 large russet potatoes, peeled
02 - 2 tbsp unsalted butter, melted
03 - 1 tbsp vegetable oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - Salt and pepper, to taste
→ Smash Burgers
07 - 1 lb ground beef (80/20 blend recommended)
08 - Salt and freshly ground black pepper
09 - 4 slices cheddar cheese
10 - 4 burger buns, toasted
→ Assembly
11 - Lettuce leaves
12 - 1 large tomato, sliced
13 - Dill pickle slices
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (mayonnaise, ketchup, and yellow mustard blended to taste)
# How To Make:
01 - Grate the peeled potatoes using a box grater. Gather the shreds in a clean kitchen towel and wring out as much moisture as possible. Transfer the dried potato shreds to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss until the seasoning is evenly distributed throughout.
03 - Heat a large nonstick skillet or griddle over medium-high heat. Divide the potato mixture into 4 equal portions. Press each portion into a thin round patty about 4 inches in diameter. Cook for 3 to 4 minutes per side until deeply golden and crisp. Remove from the pan and keep warm.
04 - Gently shape the ground beef into 4 loose balls, being careful not to overwork the meat. Heat the skillet or griddle over high heat. Once screaming hot, place the beef balls on the surface and immediately smash each one flat with a heavy-duty spatula or burger press. Season the top generously with salt and pepper.
05 - Cook the patties for 2 to 3 minutes until the bottom develops a dark crust and the edges turn crispy. Flip each patty, lay a slice of cheddar cheese on top, and cook for 1 to 2 more minutes until the cheese is fully melted.
06 - Spread burger sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, a tomato slice, and a few rings of red onion. Place a hash brown patty on top, followed by the cheesy smashed burger. Add pickle slices and cap with the top bun.
07 - Serve immediately while the hash browns are still crunchy and the cheese is molten.
# Expert Tips:
01 -
- The crunch of a golden hash brown tucked inside a juicy burger is the kind of texture contrast that makes people close their eyes midbite.
- Smashing the beef creates those irresistible crispy edges while keeping the center incredibly tender and juicy.
- It sounds like a project but comes together in under an hour with ingredients you probably already have.
02 -
- Wet potatoes are the enemy of crispiness, so squeeze them like you are angry at them or the hash browns will steam instead of crunch.
- Do not press down on the burger patties after the initial smash because releasing the juices will leave you with dry meat and regret.
03 -
- Get your skillet or griddle ripping hot before the beef touches it because a cold pan means no crust and no crust means no point.
- Season the potato mixture a little more aggressively than you think is necessary because some salt gets lost during cooking and bland hash browns will haunt you.