Skip to main content

Smash Burgers

The weather is changing here in New England and I've started the shift from outdoor cooking to indoor cooking. I've attempted burgers indoors in a variety of ways, and my guys reactions were always the same, lukewarm. 

Some of our favorite burger places use a flat top, so I went searching for recipes using that method and found James Schends' Smash Burgers on the Taste of Home site.  I made a few small changes, instead of 4 balls of ground beef I made 8, I wanted them super thin and to use 2 patties per roll.  

Once the patties were cooked, I shredded some cheddar cheese over one, topped it with another patty and placed it on the roll.  I added crispy bacon and ketchup.  Absolute heaven! 
The guys wolfed them down and asked when they could go on the menu again.  I am really excited about feeding my burger craving this winter without standing in two feet of snow to grill them!

Smash Burgers

Smash Burgers

Author: Jolene Martinelli


  • 4 pretzel rolls (I like Eastern Standard Provisions Four Seam)
  • approx 3T butter, softened
  • 1 pound ground beef (preferably 80% lean)
  • 1 teaspoon canola oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
Optional: cheddar cheese, bacon, ketchup, lettuce, tomato, onion, mayo


  1. Place a 9-in. cast-iron skillet over medium heat.  Butter cut edges of pretzel rolls, spread 1t butter on each side.  Griddle until golden brown, set aside.  Meanwhile, gently shape beef into four balls, shaping just enough to keep together (do not compact).
  2. Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to ¼- to ½-in. thickness; sprinkle each with 1/8 teaspoon each salt and pepper.
  3. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon each salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef.
  4. Serve burgers on buns with desired toppings.
Slightly adapted from:
smash burgers, bacon, pretzel rolls
Dinner, lunch
Did you make this recipe?
Tag @jolenemartinelli on instagram and hashtag it #JolenesRecipeJournal
Created using The Recipes Generator


  1. OMG those look incredible. I haven't had a pretzel roll in ages and with that burger between it? Oh boy!

  2. I never use pretzel rolls for burgers even though I love them! That's got to change. Looks delicious!

  3. Pretzel Rolls are the BEST! I'm so excited to make these.

  4. I adore pretzels rolls! These burgers sound amazing!


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P