Meatball Parm Smash Burger with Garlic Brioche | CookOS

Meatball Parm Smash Burger

Name: Meatball Parm Smash Burger with Garlic Brioche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef (80/20); 2 brioche buns; 1/4 cup pesto; 1/2 cup marinara sauce; 4 slices provolone cheese; 2 tbsp unsalted butter, melted; 1 clove garlic, minced; 1 tbsp fresh parsley, chopped; 2 tbsp grated Parmesan cheese

A Meatball Parm Smash Burger combines crispy-edged smash patties with pesto, marinara sauce, and melted provolone on garlic butter brioche. This Italian-American fusion delivers steakhouse crust with Italian flavors in one sandwich.

🌍Italian-American 🏷️Smash burger 🏷️Burger 🏷️Meatball parm 🏷️Pesto Marinara

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

moribyanonTikTok

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by moribyan

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

moribyanonTikTok

Ingredients

1 lb ground beef (80/20)
2 brioche buns
1/4 cup pesto
1/2 cup marinara sauce
4 slices provolone cheese
2 tbsp unsalted butter, melted
1 clove garlic, minced
1 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese

9 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Divide the ground beef into four equal portions and roll into balls. Do not flatten.
2
Toast the inside of the brioche buns on a buttered pan or griddle until golden brown. Set aside.
3
Place the beef balls on a hot, oiled griddle or cast-iron skillet. Using a sturdy spatula, smash each ball into a thin patty. Cook for 1-2 minutes until a crust forms, then flip.
4
Immediately after flipping, place a slice of provolone cheese on each patty. Cook for another minute until the cheese is melted and the burger is cooked through.
5
To assemble, spread a layer of pesto on the bottom toasted bun.
6
Stack two cheese-covered smash patties on top of the pesto.
7
Spoon warm marinara sauce over the patties.
8
In a small bowl, combine the melted butter, minced garlic, and chopped parsley.
9
Place the top bun on the burger, then brush the garlic butter mixture over the top.
10
Finish by sprinkling grated Parmesan cheese over the garlic butter. Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't pack the meat when forming patties—loose, barely-shaped balls smash better and create a larger crust surface.
Smash hard and fast for 20–30 seconds on high heat, then leave untouched; moving the patty breaks the crust.
Toast the brioche buns in the residual griddle butter after cooking the patties to avoid sogginess.
Layer sauces in order: pesto on bottom bun, then patty, then marinara and cheese on top bun for balanced flavor in each bite.

Substitutions

Pesto → Basil aioli (same flavor, creamier texture)
Provolone → Fresh mozzarella or smoked gouda (mild or smoky option)
Marinara → Roasted red pepper sauce or arrabbiata (if you want heat)
Brioche → Sourdough or ciabatta rolls (less buttery, more structure)

Storage & make-ahead

Cooked patties keep refrigerated up to 3 days; reheat gently on low griddle heat. Assemble fresh; store sauces separately in airtight containers for up to 5 days.

Equipment

Cast iron skillet or flat griddle · Smash spatula (wide, flat metal) · Meat thermometer (optional, for doneness check)

Common Questions

What's the best ground beef ratio for smash burgers?

Use 80/20 ground beef (80% lean, 20% fat). The fat renders during the hard smash, creating the crispy crust while keeping the patty juicy.

When do I add the cheese so it melts properly?

Add provolone slices immediately after smashing and searing the patties. Cover the pan briefly to trap heat and melt the cheese before building the sandwich.

Can I make this ahead or meal prep it?

Cook the patties fresh to order for best crust. Prep the garlic butter and toast the brioche buns up to 2 hours ahead; store sauces separately and assemble when ready.

What's the technique for getting the best crust on smash burgers?

Form loose balls (don't pack), place on a hot griddle or cast iron, then smash firmly with a spatula for 30 seconds. Resist moving the patty—stillness creates the crust.

Can I substitute the pesto or marinara?

Yes: use basil aioli instead of pesto, or swap marinara for roasted red pepper sauce. Both pair well with provolone and maintain the Italian-American profile.