Crispy Hash Brown Burgers (Printable)
Smashed beef patties stacked with crispy golden hash browns, melted cheddar, and fresh toppings on toasted buns.
# What You'll Need:
→ Hash Browns
01 - 2 large russet potatoes, peeled
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon vegetable oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and pepper, to taste
→ Smash Burgers
07 - 1 pound ground beef (80/20 blend recommended)
08 - Salt and freshly ground black pepper
09 - 4 slices cheddar cheese
10 - 4 burger buns, toasted
→ Assembly
11 - Lettuce leaves
12 - 1 tomato, sliced
13 - Dill pickles, sliced
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (mayonnaise, ketchup, and yellow mustard blended to taste)
# How-To Steps:
01 - Peel the russet potatoes and grate them using a box grater. Gather the shredded potatoes in a clean kitchen towel and wring out as much moisture as possible. Transfer the dried potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss until the seasonings are evenly distributed throughout the mixture.
03 - Heat a large nonstick skillet or griddle over medium-high heat. Divide the potato mixture into 4 equal portions. Press each portion into a thin patty about 4 inches in diameter. Cook for 3 to 4 minutes per side until deeply golden and crisp. Remove from the skillet and keep warm.
04 - Gently shape the ground beef into 4 loose balls without overworking the meat. Heat the skillet or griddle over high heat. Once smoking hot, place the beef balls onto the surface and immediately smash each one flat with a heavy-duty spatula or burger press. Season the tops generously with salt and pepper.
05 - Cook the smashed patties for 2 to 3 minutes until the bottoms develop a dark crust and the edges turn crispy. Flip each patty, lay a slice of cheddar cheese on top, and cook for another 1 to 2 minutes until the cheese is fully melted. Remove from heat.
06 - Spread burger sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, a tomato slice, and a few rings of red onion. Place a crispy hash brown patty on top, followed by the cheesy smashed burger. Add sliced pickles and cap with the top bun. Serve immediately while hot.
# Expert Advice:
01 -
- That shatteringly crisp potato layer adds a crunch that regular burgers can only dream of.
- Smashing the beef creates those irresistible lacy, crispy edges in minutes.
- It sounds complicated but everything happens in one skillet and comes together fast.
02 -
- If you do not squeeze enough moisture from the potatoes your hash browns will steam instead of crisp, so squeeze twice if you have to.
- The skillet must be fully preheated before the beef hits it, because that instant sear is what creates the signature crispy edges.
03 -
- Toast the buns in the same pan you cooked the burgers in so they soak up all those flavorful beef drippings.
- Keep the assembled burgers wrapped in foil for two minutes before eating so the cheese and sauces meld together beautifully.