Skip to content

Smashed A.1. Swiss Burger Recipe

You don't even need a grill, just a cast-iron skillet and a spatula, to get smashing.

The United States is flush with quirky regional burgers, from the pastrami-topped burgers of Utah to the butter burgers of Wisconsin. Our favorite is the Midwestern smashed burger, which involves using a spatula to thwack a ball of ground beef into a thin patty while it cooks in a cast-iron skillet. This style of burger maximizes crust development and helps the beef retain a ton of juiciness. Try it once, and you may never go back to bulky grilled burgers again.

Plus, because you only need a cast-iron skillet and a spatula, you can make these burgers year-round, without having to lug out your grill every time you're in the mood for a burger.

Nutrition: 340 calories, 15 g fat (5 g saturated), 580 mg sodium

Serves 4

You'll Need

1⁄2 Tbsp canola oil, plus more for the burgers
1  medium yellow onion, sliced
2  cups sliced white or cremini mushrooms
Salt and black pepper to taste
1 lb ground sirloin
4 slices reduced-fat Swiss cheese
4 potato buns, split and lightly toasted
4 Tbsp A.1. Steak Sauce

How to Make It

  1. Heat the oil in a large skillet or sauté pan over medium-low heat.
  2. Add the onion and cook for 3 to 4 minutes, until soft and translucent.
  3. Add the mushrooms and cook for 6 to 7 minutes, until the mushrooms and onions are browned and caramelized.
  4. Season with salt and pepper and remove from the heat.
  5. Heat a light film of oil in a large cast-iron skillet over medium-high heat. Form the sirloin into four loosely packed 1-inch balls, being careful not to overwork the meat.
  6. Season all over with salt and a bit of black pepper.
  7. Add to the pan and cook for a minute or two, then place a spatula on top of each patty and press down to flatten the meat into a burger about 1⁄3" thick.
  8. Cook for about 2 minutes, until a nice crust develops.
  9. Flip, using the spatula to scrape the burger free if necessary.
  10. Top with cheese and cook for 2 to 3 minutes more, until the meat is cooked through.
  11. Place the burgers on the toasted buns, then top with the mushrooms and onions. Finish by drizzling a tablespoon of A.1. on each.
3.4/5 (59 Reviews)

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.