Crispy Hash Brown Burgers (Printable)

Smashed beef patties with golden crispy hash browns and melty cheddar on toasted buns.

# What You'll Need:

→ Hash Browns

01 - 2 large russet potatoes, peeled
02 - 2 tbsp unsalted butter, melted
03 - 1 tbsp vegetable oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - Salt and pepper, to taste

→ Smash Burgers

07 - 1 lb ground beef (80/20 blend recommended)
08 - Salt and freshly ground black pepper
09 - 4 slices cheddar cheese
10 - 4 burger buns, toasted

→ Assembly

11 - Lettuce leaves
12 - 1 large tomato, sliced
13 - Dill pickle slices
14 - 1/2 small red onion, thinly sliced
15 - Burger sauce (equal parts mayonnaise, ketchup, and yellow mustard blended together)

# Steps:

01 - Peel the russet potatoes and grate them using a box grater. Gather the grated potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible. Transfer the dried potatoes to a mixing bowl.
02 - Add the melted butter, vegetable oil, garlic powder, onion powder, salt, and pepper to the grated potatoes. Toss until the seasoning is evenly distributed throughout the mixture.
03 - Heat a large nonstick skillet or griddle over medium-high heat. Divide the potato mixture into 4 equal portions. Press each portion into a thin patty about 4 inches in diameter. Cook for 3 to 4 minutes per side until golden brown and crispy. Remove from the pan and keep warm.
04 - Gently shape the ground beef into 4 loose balls, being careful not to overwork the meat. Heat the skillet or griddle over high heat. Once the surface is very hot, place the beef balls on the pan and immediately smash each one flat with a heavy-duty spatula or burger press. Season generously with salt and pepper.
05 - Cook the smashed patties for 2 to 3 minutes until the bottoms are deeply browned and the edges are crispy. Flip each patty, immediately top with a slice of cheddar cheese, and cook for 1 to 2 additional minutes until the cheese is fully melted.
06 - Spread burger sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, a tomato slice, and a few rings of red onion. Place a crispy hash brown patty on top, followed by the cheesy smash burger. Add pickle slices and crown with the top bun.
07 - Serve immediately while the hash browns are still crispy and the burger is hot and juicy.

# Expert Tips:

01 -
  • The double crunch from the crispy hash brown and the lacy edged smashed patty is something no regular burger can deliver.
  • It looks elaborate but comes together in under 45 minutes, which makes it perfect for weeknights when you want something fun.
  • The potato layer soaks up the beef juices and melted cheese without ever getting soggy, which is basically engineering.
02 -
  • If you do not squeeze enough water out of the potatoes, your hash browns will steam instead of crisp and you will end up with sad, soggy discs.
  • The griddle or skillet must be fully preheated before the beef touches it, because a cold surface means no crust and no crunch.
03 -
  • Season the potato mixture right before cooking, not ahead of time, because salt draws out moisture and works against your crispiness goals.
  • Use a stiff metal spatula and press down on the beef balls with confident, even pressure to get the thinnest possible patty with the most surface area for crisping.

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