These steak smash burgers combine freshly ground New York strip with crispy bacon, melted Colby Jack, and jalapeño, then finished with a sweet and savory maple compound butter that elevates the classic smash burger.
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.
First, prepare the maple compound butter. In a small bowl, combine the softened unsalted butter, maple syrup, chopped fresh parsley, and a pinch of kosher salt. Mix until well combined and set aside.
Prepare the steak by cutting it into cubes and grinding it using a meat grinder or food processor.
In a large mixing bowl, add the ground steak, sour cream, chopped cooked bacon, shredded Colby Jack cheese, garlic and herb seasoning, and minced jalapeño.
Gently mix the burger ingredients with your hands until just combined. Be careful not to overmix.
Divide the meat mixture into four equal portions and roll them into balls.
Split the brioche buns and toast them on a griddle or in a pan until golden brown.
Spread the prepared maple compound butter generously on the toasted sides of the buns.
Heat a griddle or large cast-iron skillet over medium-high heat. Add the reserved bacon fat to the hot surface.
Place a meatball on the griddle, cover it with a small piece of parchment paper, and firmly smash it into a thin patty using a burger press or a heavy spatula. Remove the parchment paper. Repeat for all patties.
Cook the patties for 2-3 minutes per side, until a deep brown crust forms. Flip the patties.
After flipping, top each patty with a slice of sharp white cheese and allow it to melt.
To assemble, stack two cheesy patties on each bottom bun, then top with the buttered top bun. Serve immediately.
Cooked burgers keep refrigerated up to 3 days; reheat gently on a griddle or skillet. Maple compound butter keeps refrigerated up to 5 days or frozen up to 1 month.
griddle or flat-top skillet · burger spatula or thin metal turner · meat grinder (if grinding steak fresh)
Yes, but freshly ground New York strip delivers superior flavor and texture. If using pre-ground, choose 80/20 blend and handle it minimally to avoid compacting.
Heat to medium-high (around 375–400°F). The patties should sizzle immediately when they hit the griddle, creating a crust before you smash.
Smash burgers cook fast due to thin patties. Cook 1–2 minutes per side for medium; internal temp should reach 160°F for food safety.
Yes. Mix butter, maple syrup, parsley, and salt, roll in plastic wrap, and refrigerate up to 5 days or freeze up to 1 month. Slice and top burgers while warm.
No. It contains butter, sour cream, and cheese. The brioche buns contain gluten. Substitutions are possible but change the dish's character.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
