Sheet Pan Smash Burgers
with smoky aioli / carrot and celery sticks / chips
Smash burgers are beloved for their thin patties with crispy, browned edges. Our oven-friendly version cooks in just minutes, so have your toppings and sides ready to go!
Smarts #1: Because these cook quickly at a very high temperature, be careful about your oven rack placement. Six inches from the heating element worked just right for us in testing.
Smarts #2: These patties are meant to be very thin, so they will be well-done by default. Use a fattier grind of beef, such as 80/20, to keep them juicy.
Ingredients
- Onions, medium and red - 1/2 , thinly sliced
- Beef, ground - 1 lb (use any 80/20 mix such as ground chuck)
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Parchment or waxed paper - for prep
- Lettuce, any leafy variety - 4 leaves
- Tomatoes, medium - 1 , thinly sliced
- Pickles, sliced - 1/2 cup
- Hamburger buns - 4
- Cheese, cheddar - 4 slices (sub any type of cheese)
- Potato chips - 4 oz , for serving
- Garlic - 1 clove , minced
- Mayonnaise - 1/2 cup
- Lemon juice - 2 tsp
- Paprika, smoked - 3/4 tsp
- Carrots - 8 oz , sliced into sticks (sub baby carrots)
- Celery - 2 stalks , sliced into sticks
Prep
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Onions / Garlic / Carrots / Celery - (If prepping right before cooking, get broiler heating first.) Prep as directed. Store onions and garlic in their own separate containers. Store carrots and celery together in one container. (Can be done up to 5 days ahead)
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Make aioli - Whisk together garlic, mayonnaise, lemon juice, and paprika. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
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Make burger patties - Combine ground beef with salt and pepper and mix well. Roll into balls, 1 per serving. Place meat balls onto a large sheet of parchment or waxed paper, leaving ~3 inches of space between them. Lay another large sheet of parchment or waxed paper over top of the meat. Using a meat tenderizer, heavy spatula, or other sturdy, heavy object, smash the balls into very thin patties (no need to make them perfectly round - rough edges are good here). If the patties are too sticky, you can chill them in the refrigerator for a few minutes before continuing. If prepping ahead, store patties between layers of parchment or waxed paper to prevent sticking. (Can be done 1 day ahead)
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Lettuce / Tomatoes - Prep as directed.
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Make
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Situate an oven rack ~6-7 inches from the heating element (avoid placing it any closer, as grease from the burgers can splatter onto the heating element and cause a fire). Place a large baking sheet on the oven rack and heat the broiler. Allow the baking sheet to get very hot so the burger patties sear quickly. (If cooking more than four servings, place a second baking sheet on a lower oven rack to preheat at the same time, and cook the patties in batches.)
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If burger patties were made ahead, allow them to come to room temperature while the broiler heats.
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Set out onions, lettuce, tomatoes, pickles, and burger buns.
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Arrange carrot and celery sticks on a plate for serving.
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If aioli was made ahead of time, give it a stir.
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Toast the buns if you’d like and spread with aioli. Fill buns with lettuce, onions, tomatoes, and pickles.
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Remove the hot baking sheet from the oven and quickly place the patties onto the baking sheet in an even layer. Press down on the patties firmly with a spatula and return the pan to the oven. Broil the patties for ~2 minutes or until browned. Carefully flip the patties and top with cheese slices. Return the tray to the oven and broil for an additional 30 seconds to 1 minute, or until the edges of the burgers are well browned and cheese is melted. Immediately place patties into prepared buns for serving.
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Serve smash burgers with carrot and celery sticks and potato chips on the side. Serve any remaining aioli on the side for dipping the veggies. Enjoy!
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