# Smash burgers (from Brian Lagerstrom)

Video: [SMASH BURGER RECIPE (The ONLY burger I make at home)](https://www.youtube.com/watch?v=7dP7xJEasY4) by [Brian Lagerstrom](https://www.youtube.com/@BrianLagerstrom).
RecipesMD is not affiliated with Brian Lagerstrom. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: 3
- Total time: not stated
- Ontario estimate*: ~$5.45 per serving, ~$16.34 for 3 serving(s); saves ~$10.55* per serving (66%) vs ordering out (~$16.00*). * Estimate: predicted from the ingredient list: 2 line(s) priced from Ontario averages, the rest filled with typical costs for their type; restaurant comparison is a typical Ontario burger at ~$16, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 lb boneless beef short ribs
- 125 g mayonnaise
- 15 g diced onion
- 60 g ketchup
- 25 g sriracha
- 15 g yellow mustard
- 60 g bread and butter pickles
- 1/2 clove garlic
- 2 g (plus more for seasoning patties) salt
- 2 g (plus more for seasoning patties) coarse ground black pepper
- 1 whole shallot
- 1 whole dill pickle
- several leaves green leaf lettuce
- 3 buns brioche burger buns _(amount estimated)_
- 6 slices American cheese slices
- for toasting buns butter
- 2 tbsp high smoke-point oil

## Steps

1. [0:32](https://www.youtube.com/watch?v=7dP7xJEasY4&t=32s) Cut the beef short ribs into 1-inch cubes, spread onto a quarter sheet tray, and place in the freezer for 15 to 20 minutes until thoroughly chilled and firm.
2. [0:56](https://www.youtube.com/watch?v=7dP7xJEasY4&t=56s) Combine mayonnaise, diced onion, ketchup, sriracha, yellow mustard, bread and butter pickles, sliced garlic, 2 g salt, and 2 g pepper in a tall container. Blend with an immersion blender until smooth, transfer to a lidded container, and chill in the refrigerator.
3. [3:20](https://www.youtube.com/watch?v=7dP7xJEasY4&t=200s) Add half of the chilled beef cubes to a food processor and pulse on high for about 20 seconds until finely ground; repeat with the second batch, then gently toss the ground beef together to evenly distribute the fat.
4. [5:28](https://www.youtube.com/watch?v=7dP7xJEasY4&t=328s) Portion the ground beef into six 3-ounce mounds and gently press them into loose balls without overworking.
5. [6:44](https://www.youtube.com/watch?v=7dP7xJEasY4&t=404s) Place each beef ball between two sheets of parchment paper and press down flat using the bottom of a heavy pot to form thin, wide patties. Return them to the refrigerator.
6. [8:21](https://www.youtube.com/watch?v=7dP7xJEasY4&t=501s) Thinly slice the shallot and rinse under cold water to tame its pungency. Thinly slice the dill pickle and wash and trim the lettuce leaves.
7. Melt butter in a cast iron skillet over medium heat and toast the cut sides of the burger buns until golden brown; transfer to a wire rack.
8. Heat 2 tablespoons of oil in the skillet over high heat until smoking. Season the top of the chilled patties generously with salt and pepper, place them face-down into the hot skillet, season the other side, and press flat with a spatula to cook for roughly 90 seconds until a deep crust forms.
9. Flip the patties, place a slice of American cheese on each, and cook for 30 more seconds until the cheese is melted. Stack the patties in pairs on the wire rack.
10. Assemble each burger by spreading burger sauce on the bottom bun, adding dill pickle slices, lettuce, a double cheesy patty stack, sliced shallots, an extra spoonful of burger sauce, and the toasted top bun.

## Equipment

- cutting board
- chef's knife
- baking sheet
- immersion blender
- food processor
- kitchen scale
- parchment paper
- heavy-bottomed pot
- cast iron skillet
- bent burger spatula
- wire cooling rack

## What the video didn't say

- Total preparation and cooking time was not explicitly stated.

Source page: https://recipesmd.com/v/brian-lagerstrom-smash-burger