Black Canyon Angus Beef

Ground Chuck Smash Burgers

Ground Chuck Smash Burgers

Make these all-American chuck smash burgers!

  1. Portion out the ½ lb of ground beef. Make 8 balls of ground beef for 4 burgers (these will be double decker burgers). Once ford into 8 balls, wrap them loosely in foil and refrigerate while preparing the other ingredients.
  2. Peel and grate ½ of the onion to create an onion puree. Once grated, add to a bowl along with the mayonnaise, yellow mustard, hot sauce, and worcester sauce.
  3. For the lettuce, start to remove all the wilted leaves. After that, finely chop the lettuce into shreds. Adds a great crunch and texture to the burger.
  4. For the tomatoes, make sure your knife is very sharp. Slice the tomatoes relatively thin.
  5. For the buns, butter the inside and toast them in medium heat on a pan. Do this before cooking the patties if you don’t want hamburger debris on the bun. Toast until golden brown.
  6. After the buns, bring the heat of the gridle to high for cooking the burgers. Put 4 balls of meat on the griddle. Use parchment paper and a spatula to flatten the meat balls into patties. Using a meat mallet to smash down the meat with a spatula to form thin patties. Season one side of the pattie once on the griddle, and put a spoonful of the special sauce on the non cooked side of the pattie before flipping. After a few minutes, flip the patties with the spatula. Once flipped, add the cheese on two of the patties, then stack the patties making two double decker burger with cheese in the middle. After a minute, take double decker stacked patties off of the griddle.
  7. Time for the buns! On the bottom bun, spread some special sauce, add lettuce, a few tomato slices, and the double decker patty with the top portion of the bun.
  8. For serving, wrap them in parchment paper squares. For the squares, fold the paper in half, up it on top of the burger, and fold the two opposing corners unde the burger and the bottom corner in.


1 1/2 pounds Black Canyon Angus Beef® ground beef, 80/20 lean
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon grated yellow onion
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
4 white hamburger buns
2 tablespoons butter, room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 slices American cheese
2 cups shredded iceburg lettuce
8 slices vine-ripe tomatoes