Smashed Burger (light)

Time: 40 min | Difficulty: Easy

The smashed burger is a real eye-catcher, distinguished by its special preparation method. As the name suggests, the meat for a smashed burger is "smashed." The meat is formed into a ball and then flattened with a spatula on the hot grill or stovetop. This "smashing" ensures that the burger is particularly juicy and develops a crispy crust. This method also allows the meat to cook evenly. Ground beef is often used and seasoned with salt and pepper.

The smashed burger can then be topped with various ingredients such as cheese, tomatoes, onions, lettuce and various sauces.

TIP:

Smashing works best with handy stainless steel smashers or a large scraper. Meat!

Preparation: 30 min | Cooking: 10 min

Another version of the smashed burger. Either fully smashed or lightly smashed. Either way, both are delicious – Prime Recipes

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Ingredients

For 2 servings

Nutritional values ​​per serving

approx. 917 kcal | 44.8 g carbohydrates | 62.1 g fat | 44.9 g protein

For the smashed burger

• 2 burger buns

• 320 g ground beef (20-25% fat)

• 1/2 onion

• 4 slices of cheddar cheese

• 2 servings of pickles

• 2 tsp mustard

• 2 tbsp ketchup

• 1/4 tsp sugar

• 1/4 tsp salt

• 1/2 tbsp vinegar

• 2 tbsp oil for frying

6-step preparation

1. Prepare the onions:

   Thinly slice the onions and place them in a bowl. Mix with a little salt, sugar, and vinegar and set aside – let the mixture sit for a while.

   
   

2. Preheat grill or pan:

   Place a pan or griddle in the direct zone of the grill and heat the gas grill or stove to maximum direct heat.

   
   

3. Form & smash the patties:

   Form the ground beef into equal-sized balls, approximately 80g each. Rub with a little oil, lightly salt, and place on the hot plate.

   Then place a piece of parchment paper on each ball and flatten it using a smasher to a thickness of approximately 0.5cm. Peel off the parchment paper and fry or grill the patties for approximately 1 minute at high heat.

   
   

4. Flip the patties & melt the cheese:

   Flip the patties over and top half with a slice of cheese. Stack one cheese patty and one plain patty on top of each other.

   Add 1 tablespoon of water to the plate next to each stack and immediately cover with a burger dome. After about 15 seconds, the cheese will be perfectly melted.

   
   

5. Toast the buns:

   Cut open the burger buns and toast them cut-side down on the hot plate for about 30 seconds.

   
   

6. Assemble the burgers:

   Spread ketchup and mustard on the cut sides of the toasted buns. Place a patty stack on each of the bottom halves, followed by pickles and the pickled onions. Top with the top half of the bun – and serve!

💡 Save calories –

Total savings potential: 👉 Up to 200–300 kcal per serving if you:

• Use lean ground beef (max. 10–15% fat) instead of 20–25%

• Use only 2 slices of cheese instead of 4 or use a light processed cheese

• Reduce ketchup to 1 tablespoon or use a reduced-sugar version

• Omit the sugar (vinegar/mustard compensates for this)

• Use only 1 tablespoon of oil or an oil spray when frying instead of 2 tablespoons

👉 The burger remains flavorful, juicy, and classic in style, but with significantly less fat and calories – perfect for a lighter version without sacrificing flavor.

Smashed Burger Total

Smashed Burger interior view

Smashed Burger Menu