The Gourmet Smash Burger

Inspired by White Diamond, Clark, New Jersey — circa 1950s

My first experience with a true Smash Burger was at the legendary White Diamond in Clark, New Jersey sometime in the 1950s. Long before gourmet burgers became fashionable, White Diamond was turning out thin, flavorful burgers with crisp edges and juicy centers that kept customers coming back for decades.

Although White Diamond did not invent the Smash Burger, they perfected the style.

The origins of the Smash Burger go back to the early American diners and roadside hamburger stands of the 1920s and 1930s. Cooks discovered that pressing a ball of beef onto a hot griddle created a deeply caramelized crust through the Maillard reaction—the chemical process responsible for the rich flavor of seared meat. Chains like White Castle popularized thin griddled burgers, but regional diners throughout the Northeast and Midwest refined the technique into what we now call the Smash Burger.

Today, gourmet hamburgers are having a moment—crafted with premium ingredients, bold flavors, and creative toppings. Whether flame-grilled, pan-seared, or smashed to perfection, gourmet burgers elevate a simple classic into a restaurant-worthy experience.

Memorial Day marks the official start of backyard barbecue and picnic season. By the Fourth of July, grilling season is in full swing, and Labor Day brings the summer to a delicious close. In between, there’s plenty of time to fire up the grill, gather with family and friends, and make memories around great food—and a great hamburger.

Here is my Gourmet Version of the Smash Burger.

Gourmet Smash Burgers

Equipment

• Large mixing bowl
• Two large sauté skillets or double griddle

Preparation Time

• 2 hours preparation
• 30 minutes cooking time

Makes 6 quarter-pound burgers

Ingredients

Burger Blend

• 4 tablespoons mayonnaise
• ¼ cup Italian breadcrumbs
• ½ package dry onion soup mix
• ½ pound ground chuck
• ½ pound ground round
• ½ pound ground short ribs of beef or ground beef brisket

Toppings

• Cheddar cheese slices
• ½ pound bacon, cut in half and cooked crisp
• Red onion, sliced
• New Jersey Tomatoes, sliced
• Romaine lettuce
• Ketchup, to taste

Buns

• Hamburger buns
• Butter for toasting

Directions

Build the Flavor Base

To achieve rich, full-flavored burgers, begin with ground chuck. A 70/30 blend (70% lean meat and 30% fat) delivers the ideal balance of flavor and juiciness.

If using a leaner cut such as ground round, increase the fat content by adding a second cut like ground short ribs or brisket.

Chef’s Tip:
Ground short ribs are not always sold pre-packaged. Ask your butcher to grind them fresh. Ground brisket is an excellent alternative.

In a mixing bowl combine:

• Mayonnaise
• Italian breadcrumbs
• Dry onion soup mix

Mix thoroughly and allow the mixture to rest for 1–2 hours at room temperature, or refrigerate overnight. This allows the onion soup mix to fully hydrate and intensify the flavor.

Prepare the Patties

Add the ground beef mixture to the prepared flavor base.

Mix gently by hand until just combined. Do not overwork the meat or the burgers may become dense.

Divide into:

• 6 portions for quarter-pound burgers
  or
• 10–12 portions for smaller burgers

Roll each portion into a loose meatball.

The Smash Technique

Heat a griddle or or large skillet over medium-high heat, approximately 325 to 350°F.

Place the meatballs onto the hot cooking surface and immediately smash them flat using a sturdy spatula or burger press.

The goal is maximum contact with the hot surface to create the signature crispy crust while keeping the inside juicy.

Cook until deeply browned on the first side, then flip only once.

Add the Cheese

About 2 minutes before the burgers are finished cooking, top each burger with cheddar cheese and continue cooking until melted.

Cook burgers to your preferred level of doneness.

Chef’s Note:
I personally prefer pan-broiling in a heavy stainless steel pan on the stovetop for maximum flavor and crust development.

Toast the Buns

While the burgers cook, butter the buns and toast them:

• In the oven
• In a skillet
• Or directly on the grill

Toast until golden brown and crisp.

Assemble the Burgers

Layer the burgers with:

• Crisp bacon
• Red onion
• Tomato slices
• Romaine lettuce
• Ketchup

Serve immediately while hot and juicy.

The Palm Test for Doneness

One of the oldest chef’s tricks for testing doneness requires no thermometer—just your hand.

Hold your left hand palm-up and slightly spread your fingers. Use your right index finger to press the fleshy base below your thumb.

As you touch your thumb to different fingers, the firmness changes and mimics meat doneness.

Rare

Touch your thumb to your index finger.
The base of your thumb feels very soft.

Medium-Rare

Touch your thumb to the center of your index finger.
The flesh becomes slightly firmer.

Medium

Touch your thumb to your middle finger.
The firmness noticeably increases.

Medium-Well

Touch your thumb to the center of your middle finger.
The flesh feels firm with only slight give.

With practice, this method works beautifully for hamburgers, steaks, and many other cuts of meat.

Final Note

The Palm Method can be applied to cooking nearly all meats and is one of the simplest ways to learn instinctive cooking. Combined with quality ingredients, proper fat content, and a hot griddle, it helps create the perfect Gourmet Smash Burger every time.

Enjoy—and happy grilling!