Smash Burger with Potato Brioche Bun

Ingredients

• 4 pcs Potato brioche bun (lightly toasted bun)
• 400 g Ground beef (80% lean) (divided into 4 balls of 100 g)
• 4 pcs Cheddar cheese slices (thick slice for melting)
• 1 pcs Tomato (thinly sliced)
• 1 pcs Red onion (finely sliced)
• 4 leafs Iceberg lettuce (whole leaves)
• 2 c. à soupe Mayonnaise (preferably homemade)
• 2 c. à soupe Ketchup (or more to taste)
• 1 c. à café American mustard (mild Dijon or yellow mustard)
• 2 c. à soupe Sunflower or peanut oil (for high‑heat cooking)
• 1 pincée Salt (fine salt)
• 1 pincée Ground black pepper (to taste)

Instructions

1. Prepare the vegetables and condiments

   Wash the lettuce, slice the tomato into thin rounds, finely slice the red onion, and place mayonnaise, ketchup, and mustard in a small bowl.

   Time: PT5M

2. Form the meat balls

   Divide the 400 g of ground beef into 4 equal portions (≈100 g) and roll each portion into a smooth ball. Lightly salt and pepper each ball.

   Time: PT5M

3. Heat the pan over very high heat

   Pour 2 c. à soupe of oil into the pan, place it over high heat and let it heat for 2 minutes until the oil begins to shimmer slightly.

   Time: PT2M

   Temperature: high heat

4. Cooking and smashing the steak

   Place a meat ball in the hot pan, let it sit for 30 seconds until the surface begins to brown, then press firmly with the spatula for 10 seconds to flatten to about 1 cm thickness. Cook for 45 seconds, flip, immediately add a slice of cheddar and cook another 45 seconds until the cheese melts.

   Time: PT4M

   Temperature: high heat

5. Toasting the buns

   While the second side cooks, place the bun halves on a rack or in a second pan, toast for 1‑2 minutes until lightly golden.

   Time: PT2M

   Temperature: medium heat

6. Assembling the burger

   On the bun bottom, place the lettuce, tomato slice, onion, cheddar steak, then drizzle with the sauce (mayonnaise‑ketchup‑mustard). Top with the bun lid. Repeat for the 4 burgers.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potato brioche bun: classic buns, hamburger bun
• Instead of Ground beef (80% lean): 85% lean ground beef
• Instead of Cheddar cheese slices: American cheese, Emmental
• Instead of Tomato: cherry tomato
• Instead of Red onion: white onion
• Instead of Iceberg lettuce: Romaine lettuce
• Instead of Mayonnaise: plain yogurt
• Instead of Ketchup: barbecue sauce
• Instead of American mustard: Dijon mustard
• Instead of Sunflower or peanut oil: vegetable oil

Equipment Needed

• Cast‑iron or heavy‑steel pan
• Flat metal spatula (or burger press)
• Chef's knife
• Cutting board
• Bowl for forming meat balls (optional)
• Kitchen tongs (optional)
• Grill or rack for toasting the buns (optional)
• Plate or serving dish (optional)

Critical Steps — Do Not Skip

• Heat the pan over very high heat
• Cooking and smashing the steak

Chef Tips from the Video

• Use 80% lean beef for a good juice‑crust balance
• Add a knob of butter on the bun while toasting for extra richness
• Serve with homemade fries or coleslaw for a complete meal

Troubleshooting

Storage

Refrigerator: Cooked steaks keep for 2 days in an airtight container. Buns keep for 3 days at room temperature or 1 week in the refrigerator.

Freezer: Raw steaks can be frozen for 2 months. Buns freeze for 2 months, to be thawed in the oven.

Room temperature: Assembled burgers should be eaten immediately; otherwise they deteriorate in less than 2 hours.

Make-Ahead Tips

• Form the meat balls the day before and keep them in the refrigerator
• Pre‑mix the mayo‑ketchup‑mustard sauce and store it refrigerated for 24 hours
• Toast the buns just before serving to retain crunch