Butcher's Burger Restaurant Experience

Pro tips

• Chill beef patties before smashing—cold meat sears better and stays juicier than room-temperature ground beef.
• Press the burger hard and flat for only 10–15 seconds per side; over-smashing compacts meat and reduces juiciness.
• Toast buns on the griddle or cast iron with butter for a crispy, absorbent base that won't get soggy from toppings.
• Add cheese to the patty immediately after flipping so the residual heat melts it fully before serving.

Substitutions

• Ground beef (80/20) → Ground chuck (85/15) for leaner patties with less grease
• American cheese → White cheddar or Swiss for sharper flavor and slower melt
• Butter-toasted buns → Brioche or pretzel buns for different texture and flavor

Storage & make-ahead

Cooked ribs store in an airtight container up to 4 days; reheat wrapped in foil at 275°F for 30 minutes. Smash burgers are best eaten immediately; refrigerate leftovers no longer than 1 day.

Equipment

Cast-iron skillet or griddle · Meat spatula or offset spatula · Instant-read thermometer (optional, for ribs)

What makes a smash burger different from a regular burger?

Smash burgers use thin, high-heat-seared patties that develop a crispy, caramelized crust while staying juicy inside. The technique requires pressing the meat flat on a hot griddle immediately after cooking begins.

How do you get ribs to fall off the bone?

Low-and-slow cooking (275°F for 3–5 hours) breaks down collagen in the meat. Wrapping ribs in foil with liquid midway through prevents drying and accelerates tenderness.

What cheese works best on smash burgers?

American, cheddar, or pepper jack melt quickly over hot meat. Place cheese immediately after flipping so residual heat melts it before the patty cools.

Can you replicate this restaurant style at home?

Yes—use a cast-iron skillet or griddle, high heat, thin beef patties, and press hard when searing. Toast buns, layer toppings strategically, and serve immediately for best results.

Is this recipe suitable for meal prep?

Ribs reheat well when wrapped and warmed in a low oven. Smash burgers are best cooked fresh, but patties can be portioned and frozen up to 3 months.