Homemade Smash Burgers with Homemade Buns

Ingredients

• 260 ml Warm water (about 40 °C, to activate the yeast)
• 50 g White sugar (1/4 cup, feeds the yeast)
• 15 g Active dry yeast (2 tbsp, makes the dough rise)
• 30 ml Avocado oil (2 tbsp, adds flavor and moisture)
• 440 g All-purpose flour (3 ½ cups, for the bun dough)
• 5 g Salt (1 tsp, enhances flavor)
• 1 Stück Egg (large) (for the dough and the egg wash)
• 15 g Sesame seeds (optional, for sprinkling)
• 5 g Dried onion flakes (optional, for sprinkling)
• 30 g Mayonnaise (2 tbsp, base of the sauce)
• 15 g Ketchup (1 tbsp, for the sauce)
• 30 g Pickles (small diced) (2 tbsp, for the sauce and as topping)
• 907 g Ground beef (20 % fat) (about 4 oz (113 g) per patty, 8 patties)
• 8 Scheiben Cheese slices (American) (melts well, one slice per burger)
• 8 Blätter Iceberg lettuce leaves (for freshness and protecting the bun)
• 8 Scheiben Tomato (Roma) (thick slices, one per burger)
• 1 Stück Red onion (purple) (thinly sliced into rings)
• 15 g Butter (1 tbsp, for toasting the buns)

Instructions

1. Prepare yeast sponge

   Add warm water (260 ml) to a large bowl, stir in the sugar, then add the avocado oil and finally sprinkle in the dry yeast. Whisk briefly until everything is dissolved.

   Time: PT10M

2. Prepare eggs and flour

   In a separate bowl, whisk the egg. Mix the flour with the salt.

   Time: PT5M

3. Mix and knead dough

   Add the whisked egg to the yeast sponge and stir well. Gradually incorporate the flour‑salt mixture until a sticky dough forms. Knead the dough by hand for about 8 minutes until smooth and elastic.

   Time: PT13M

4. Shape balls and first rest

   Divide the dough into 8 equal pieces, roll into smooth balls and place on a baking sheet lined with parchment paper.

   Time: PT5M

5. First rise (proof)

   Cover the sheet with a clean kitchen towel and let rise in a warm place (about 25 °C) for 45 minutes, until the balls have noticeably risen.

   Time: PT45M

   Temperature: 25°C

6. Bake buns

   Preheat the oven to 190 °C. Brush the buns with whisked egg, optionally sprinkle with sesame, onion flakes or coarse salt, and bake for 12 minutes until golden brown.

   Time: PT12M

   Temperature: 190°C

7. Prepare sauce

   Stir together mayonnaise, ketchup and the chopped pickles in a small bowl until a homogeneous sauce forms.

   Time: PT5M

8. Heat pan intensely

   Heat a heavy pan (ideally cast iron) over high heat until it is very hot – a drop of water should evaporate instantly.

   Time: PT3M

9. Form and smash patties

   Form 8 balls (about 113 g each) from the ground beef. Place each ball in the hot pan, immediately press firmly with a burger press or flat object, season with salt and pepper. Cook for 2 minutes, then flip, place a cheese slice on top and cook another 1‑2 minutes until the cheese melts.

   Time: PT4M

10. Toast buns

    Halve the baked buns, brush the cut sides with a little butter and toast in the oven (or a separate pan) for 2 minutes until golden brown.

    Time: PT2M

    Temperature: 190°C

11. Assemble burger

    Spread sauce on the bottom bun, layer lettuce leaf, patty with melted cheese, tomato slice, onion slice and pickles on top. Place the top bun and press lightly.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Warm water: warm milk
• Instead of White sugar: Honey (slightly reduced)
• Instead of Active dry yeast: Fresh yeast (about 20 g)
• Instead of Avocado oil: Olive oil, Canola oil
• Instead of All-purpose flour: Wheat flour Type 550
• Instead of Salt: Sea salt
• Instead of Egg (large): Applesauce (½ cup) for vegan version
• Instead of Sesame seeds: Poppy seeds
• Instead of Dried onion flakes: fresh onion, finely chopped
• Instead of Mayonnaise: Yogurt (for a lighter version)
• Instead of Ketchup: Tomato paste (with a bit of sugar)
• Instead of Pickles (small diced): Pickled cucumbers
• Instead of Ground beef (20 % fat): Beef or beef‑pork mix (15 % fat)
• Instead of Cheese slices (American): Cheddar, Gouda
• Instead of Iceberg lettuce leaves: Romaine lettuce
• Instead of Tomato (Roma): Tomatoes (of choice)
• Instead of Red onion (purple): white onion
• Instead of Butter: Margarine, Olive oil

Equipment Needed

• Measuring cup
• Measuring spoon
• Mixing bowl (large)
• Hand mixer/whisk
• Kitchen scale
• Dough scraper (optional)
• Baking sheet
• Parchment paper
• Oven
• Pan/Skillet (large)
• Burger press or flat object for pressing (optional)
• Basting brush (optional)
• Knife
• Cutting board
• Tongs (optional)

Critical Steps — Do Not Skip

• Activation of the yeast (sponge)
• Intensive kneading of the dough (8 minutes)
• First rise (45 minutes) until the dough has visibly risen
• Intense heating of the pan before the smash
• Quick pressing of the patty to create the crust

Chef Tips from the Video

• Add a little garlic powder to the bun dough for extra flavor.
• A small splash of Worcestershire sauce in the ground meat adds more depth.
• After baking, let the buns cool on a rack so the bottom stays dry.

Troubleshooting

Storage

Refrigerator: Cooked patties up to 2 days, buns 3‑4 days in an airtight container.

Freezer: Wrap unbaked buns individually and freeze for up to 2 months; cooked patties also freeze for up to 2 months.

Room temperature: Freshly baked buns 1‑2 hours, then store cool.

Make-Ahead Tips

• The buns can be baked the day before and stored airtight.
• Sauce can be kept up to 3 days in the refrigerator.
• Patties can be frozen after shaping and placed directly from the freezer into the hot pan when needed.