Smash Burgers are definitely one of the hottest burgers to make right now and I don’t see people ever stopping. I personally love all forms of burgers, the thing I love the most is the ability to change the ingredients and put your own twist on them, elevating each burger cookout for ultimate satisfaction. Just keep in mind with any attempt of creating a smash burger, that the most important factor is the crust that developed on the hot flat surface.
One huge upgrade in my smash burger game has been GrillGrates, the grates are made from hard-anodized aluminum that allows for an even temperature on my cooking surface. Get them right here! ——> GrillGrates This alone has helped with that epic crust on these patties. I like to get my surface nice and hot, around 550 degrees. The whole idea is to smash the patties into paper-thin patties and allow them to cook really fast, building the crust at the same time, on the hot surface. I like to let mine cook for 3 minutes, flip and grill for an additional 2 minutes. During that two-minute window, I dress it with my caramelized onions, bone marrow and cheese.
Bone-marrow is my secret ingredient for the rich, buttery and creamy texture when you take each bite. This is by far the most time-consuming part of the smash burgers, but with excellent planning, you won’t find yourself overwhelmed and pressured. It’s as simple as adding the bone marrow (while it’s inside the bone) to a bowl of water and adding salt. The salt will pull all of the moisture out, leaving your bone-marrow clean and ready to grill. This will all be found in the description for instructions below.
Okay, I am ready to share my awesome recipe for these Smash Burgers!
Smash Burgers With Bone Marrow
- 1 ½ lbs 80/20 Ground chuck
- Bone Marrow 3 halves
- Brioche buns
- 1 Sweet onion
- 6 Strips of bacon
- Garlic powder
- American cheese
- 2 tbsp Ketchup
- 2 tbsp Mustard
- 2 tbsp Mayo
- 2 tbsp Sweet relish
- Start off by prepping all of your bone marrow. I always ask my butcher to cut them into halves, long ways. The day before you want to make the smash burgers, place them into a large container, or bowl, and add 3 tablespoons of kosher salt. Do this early in the day and then prior to bed, change it out and leave it till the next day.
- Time for the smash burger balls. I like to portion them out around 3-4 ounces per. Don’t overwork them, once they are in the ball shape place them on some parchment paper and into the fridge for 25 minutes.
- During the 25-minute fridge time, have your grill fired up and once it reaches 450-475 degrees, add the bone marrow and let roast for 20-25 minutes. Remove and wrap in foil until it is needed.
- I used GrillGrates for this cook and I flipped them over, rail side down, and added a bit of canola oil. I added my bacon and cooked for 3-5 minutes per side and cook until your desired doneness. Once cooked, chop them into bacon crumbles.
- Give it a quick wipe and add your sliced onions. Add salt and pepper, let them cook for 3-5 minutes and then begin to toss them every few minutes until they are sautéed to your likeness. Remove and place in a bowl.
- Make your burger sauce: ketchup, mayo, mustard and sweet relish. Whisk and have it on the side waiting. Toast your buns at this time.
- Get your GrillGrates up to 550 degrees, surface area temperature, and then add your balls down leaving about 4 inches distance between each ball. Smash them once all placed with your smash burger press (remember, you want them as thin as possible) and season with salt and pepper. Let cook for 3 minutes and Flip, as soon as you flip the burgers start to add your ingredients: crumbled bacon, onions and cheese. Let them cook for an additional 2-3 minutes and they are done! Remove and place on a wire rack or tray.
- Sauce both buns and add your burgers. I like to do doubles, but you can keep them single if needed.
- Serve and enjoy with family and friends!
DID YOU LOVE THIS BONE MARROW SMASH BURGERS RECIPE? WELL, YOU’LL LOVE MY OTHER BEEF RECIPES! CHECK THEM OUT IN THE LINK BELOW!
Items used in this recipe