Double Smash Burgers The Dad Burger

I recently filmed a video of my Dad making his very own burger (video in the recipe card below if you haven’t seen it already). He created ‘The Dad Burger’, which you’ll see in a second further down the post. After we filmed the video, I challenged myself to master the mighty smash burger, and I’m happy to report I’m ready to share it with the world. Follow me…

Preparing Smash Burgers

The beauty of smash burgers is the prep of the patty itself is very minimal. All you need is beef, salt and pepper. Mostly crucially, you’ll need high-fat beef (20%+). Using high-fat beef is important for a few different reasons:

Flavour – Fat = flavour and that’s certainly the case with beef burgers. Juicy – The excess fat stops the beef from drying out in the pan and keeps the patty super juicy. Oil – The excess fat will also help prevent the beef from sticking to the pan, which is especially important when smashing it.

Just divide the beef into 4 pieces and gently roll them into balls. This will prepare them for the smashing. Seasoning will take place when they’re in the pan. I recommend prepping everything for the burgers before you make the patties (slice veg, toast buns etc). Just so everything’s ready to rock and roll. You don’t want the patties going cold and dry as you tackle an onion! Process shots: halve buns (photo 1), toast under grill (photo 2), divide beef (photo 3), roll into balls (photo 4).

Homemade Smash Burgers

The process of smashing burgers is pretty quick, so just get everything in place beforehand. Here’s a checklist:

Pan – You’ll need to use a cast-iron or stainless steel pan as the pan needs to get HOT. Do not use a non-stick pan. You’ll ruin the pan and the patty won’t get to form a decent crust. Baking Paper – You’ll add this on top of the beef ready to smash. Spatula – This is to smash the beef, although you could use a smaller pot/pan. Oil & Seasoning – Keep ready on hand. Cheese – To top after you’ve flipped the patties. I like using American-style cheese because it melts easily.

You can also use an oven glove to push down if you’re concerned about splattering fat. Process shots: once the pan is smoking hot add oil and beef (photo 1), add baking paper (photo 2), firmly press down to flatten meat (photo 3), season (photo 4), flip (photo 5), add cheese (photo 6).

Double Smash Burgers

I typically do two at a time, but just did one for the step-by-step photos. If you can fit all 4 in at once then go for it! For my ‘regular’ double smash burgers I like the following toppings:

Burger Sauce Lettuce Tomato Onion Gherkins

Although you can really add anything you fancy! As my Dad did in the video (follow me for my recreation).

The Dad Burger

My Dad wanted to design his own burger, and boy did he do that. He even designed it before he made it (sketch below). It was a nightmare to eat, but my goodness did it taste good. Here’s what you’ll need if you want to make The Dad Burger:

Mayo Lettuce Smoked Cheddar Red Onion Chutney Bacon Jalapeños Onion Rings Jack Daniel’s BBQ Sauce

All with a middle bun in the centre 😳

Serving Smash Burgers

Whether you do The Dad Burger or just a regular double smash burger, they’re pretty hearty so don’t feel like you need a Side. Although some Wedges or Fries would go down nicely! For another delicious smash burger recipe check out my Sausage Smash Burgers! For the other ‘Family Comforts’ recipes check out these recipes:

Mum’s Cottage Pie On’s Thai Pork Toast Uncle Phil’s Pasta Bake Grandad’s Ham & Cheese Toastie

Alrighty, let’s tuck into the full recipe for these smash burgers shall we?!