Smashed, Seared, and Saucy: The Smash Burger Steak Craze

Smashed, Seared, and Saucy: The Smash Burger Steak Craze

If you’ve been scrolling through food TikTok or Instagram lately, you’ve probably seen the smash burger craze in full force; thin, juicy patties seared until crispy on the edges, loaded with gooey cheese, and dripping with sauce. Today, we’re putting our own twist on it by blending The Fat Butcher’s Pork Grounds with ground Classic Choice Ribeye Steak for the ultimate flavor bomb.

The result? A burger with the juiciness of ribeye, the rich fattiness of pork, and that irresistible crispy sear. Perfect for burger night or your next barkada hangout.

Servings

Makes 4 burgers (double-patty style)
Serving Size: 2 smashed patties per burger

Ingredients

For the Patties

  • 250g The Fat Butcher Pork Grounds

  • 250g The Fat Butcher Classic Choice Ribeye, freshly ground (ask your butcher to grind it coarse for texture)

  • 1 tsp kosher salt

  • ½ tsp freshly cracked black pepper

  • 1 tsp garlic powder (optional, for extra punch)

For Assembly

  • 8 slices cheddar cheese (American or sharp cheddar melts best)

  • 4 brioche burger buns

  • 2 tbsp unsalted butter (for toasting buns)

  • Fresh lettuce leaves

  • 4 slices fresh tomato

  • 4 slices dill pickle

For the Smash Sauce

  • 4 tbsp mayonnaise

  • 2 tbsp ketchup

  • 1 tbsp yellow mustard

  • 1 tsp Worcestershire sauce

  • ½ tsp smoked paprika

  • ½ tsp hot sauce (optional)

Prepare the Patties

In a large mixing bowl, combine the Pork Grounds and ground ribeye, seasoning evenly with salt, pepper, and garlic powder. Mix gently, as overmixing can make the burgers dense. Divide the mixture into eight equal portions, each about 62g, and roll them into loose balls. Place them on a tray and refrigerate for about 15 minutes. This quick chill helps the patties hold their shape and stay juicy when smashed.

Make the Smash Sauce

In a small bowl, whisk together the mayonnaise, ketchup, mustard, Worcestershire sauce, smoked paprika, and hot sauce until smooth and well combined. Refrigerate until ready to use so the flavors can meld and develop.

Heat and Smash

Preheat a heavy cast-iron skillet or griddle over high heat until it’s almost smoking—this intense heat is the secret to that deep brown crust. Place two meatballs onto the skillet without crowding the pan. Using a sturdy metal spatula or burger press, smash each ball down firmly to about ¼-inch thickness, pressing for at least ten seconds to maximize surface contact. Let the patties sear undisturbed for 1½ to 2 minutes until the edges are deeply browned and crispy. Flip them once, immediately topping each with a slice of cheese, and cook for about one minute more until melted. Transfer to a plate and repeat with the remaining patties.

Toast the Buns

After cooking the patties, wipe the skillet lightly with a paper towel, melt the butter, and toast the brioche buns cut-side down for about 30 to 45 seconds until golden and slightly crisp.

Assemble Your Smash Burger Steak

Spread a generous layer of smash sauce on both the top and bottom bun. Layer fresh lettuce, a slice of tomato, and a slice of pickle, then stack two cheesy patties on top. Cap it with the bun and give it a gentle press so everything melds together.

Pro Tips for Perfect Smash Burgers

High heat is non-negotiable—you want a crust, not steamed meat. Thin patties cook faster and sear better, with ¼ inch being the sweet spot. Always smash the meat on the skillet rather than pre-shaping into flat patties to create those jagged, crispy edges everyone loves. Finally, let your burger rest for a minute or two before biting in so the juices redistribute.

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