Ingredients

For the Smashburger Patties:

  • 1 lb (450g) ground beef (80/20 lean-to-fat ratio for optimal flavor)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For Assembly:

  • 4 hot dog buns (preferably soft, top-split)
  • 4 slices American cheese (optional, for classic burger flavor)
  • 1 tbsp unsalted butter (for toasting buns)
  • 1 small yellow onion, thinly sliced
  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 8 dill pickle slices
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, thinly sliced

Equipment

  • Large cast-iron skillet or griddle
  • Heavy spatula or burger press
  • Parchment paper (optional, for pressing patties)
  • Tongs

Instructions

  1. Prepare the Beef: Divide the ground beef into 4 equal portions (about 4 oz each). Roll each portion into a loose, elongated log shape, roughly the length of a hot dog bun (about 5-6 inches). Season each log with salt, pepper, garlic powder, and onion powder. Set aside.
  2. Toast the Buns: Heat a skillet over medium heat. Spread a thin layer of butter on the cut sides of the hot dog buns. Place them cut-side down in the skillet and toast until golden brown, about 1-2 minutes. Remove and set aside.
  3. Cook the Onions: In the same skillet, add the sliced onions with a pinch of salt. Cook over medium heat, stirring occasionally, until soft and caramelized, about 5-7 minutes. Transfer to a bowl and cover to keep warm.
  4. Smash the Patties: Preheat the skillet or griddle to medium-high heat (about 400°F/200°C). Place one beef log in the skillet. Using a heavy spatula or burger press (with parchment paper to prevent sticking, if desired), press the beef firmly into a thin, oblong patty, about 1/4 inch thick and the length of the bun. Cook for 2-3 minutes until the edges are crispy and browned.
  5. Flip and Add Cheese: Flip the patty and immediately place a slice of American cheese on top (if using). Cook for another 1-2 minutes until the beef is cooked through and the cheese is melted. Repeat for remaining patties.
  6. Assemble the Smashburger Dogs:
    • Spread 1 tbsp mayonnaise on the bottom of each toasted bun.
    • Place a smashed beef patty in each bun.
    • Top with a drizzle of ketchup and mustard.
    • Add 2 pickle slices, a few tomato slices, a handful of shredded lettuce, and a spoonful of caramelized onions.
  7. Serve: Serve immediately with fries, chips, or your favorite side. Enjoy the crispy, juicy, burger-hot dog hybrid!

Tips

  • For extra flavor, mix 1 tsp Worcestershire sauce into the ground beef before shaping.
  • Customize toppings with bacon, jalapeños, or your favorite burger sauce.
  • Use a high-fat ground beef blend for the best texture and flavor.
  • If you don’t have a burger press, a heavy skillet or saucepan can work to smash the patties.

Nutritional Information (per serving, approximate)

  • Calories: 550 kcal
  • Protein: 28g
  • Fat: 35g
  • Carbohydrates: 30g
  • Sodium: 900mg