Smash Burgers

What You’ll Need

For the Burgers

• 1½ lbs ground chuck (80/20)

• Kosher salt

• Fresh cracked black pepper

• 8 slices sharp cheddar

For the Honey Bourbon Glaze

• ¼ cup bourbon

• 2 tbsp honey

• 1 tbsp brown sugar

• 1 tsp Dijon mustard

• ½ tsp apple cider vinegar

• Pinch salt

For the Buns

• 4 brioche or soft hamburger buns

• 4 tbsp salted butter, softened

Optional Toppings

• Caramelized onions

• Quick bourbon-honey mayo (1 tbsp glaze + ¼ cup mayo)

How to Make

• First, make your glaze.

  • In a small saucepan over medium heat, combine bourbon, honey, brown sugar, Dijon, vinegar, and salt. Simmer 4–6 minutes until slightly thickened and glossy. Remove from heat (it will thicken more as it cools).

• Now, preheat the skillet.

  • Heat a cast iron skillet or flat griddle over medium-high until very hot.

• Time to prep your beef.

  • Divide beef into 8 loose balls (about 3 oz each). Do not compact.

• It’s time to toast your buns.

  • Spread softened butter on the inside of each bun. Toast face down in a skillet until golden and lightly crisp. Set aside.

• Let’s smash + season.

  • Place 1–2 beef balls on the hot skillet. Smash firmly into thin patties. Season generously with salt and pepper. Cook 2–3 minutes until deeply browned with lacy, crisp edges.

• Time to flip + glaze + cheese.

  • Flip patties. Brush lightly with honey bourbon glaze. Immediately top each with a slice of cheddar. Cook 1–2 minutes until cheese is fully melted and glossy.

• Finally, build the doubles.

  • Stack two cheesy patties per bun. Add optional toppings if using. Drizzle a small spoon of glaze over the stack for extra flavor. Crown with top bun.

Serve immediately while the edges are crisp and the cheese is molten.