Craving a burger that’s next-level delicious? Grassfed Texas Toast Smashburgers are where it’s at. These grassfed patties are seared to perfection on a flattop grill or griddle and served on golden, buttery Texas toast. The toast gets a slather of compound butter with garlic and parsley before it’s grilled to crispy, flavorful perfection.

Add a swipe of ridiculously good burger sauce, top with melty American cheese (or your favorite thin, melty cheese), and you’ve got a burger that’s destined to please. No burger press? No problem — a sturdy metal spatula does the job. These smashburgers are quick, easy, and downright irresistible!  

Yield: 3 burgers (if you double the smashburger ingredients, the Texas Toast & Burger Sauce can serve 6)

INGREDIENTS

For the Smashburgers –

• 1 Lb. Grassfed Ground Beef
• 1/2 medium yellow onion, very thinly sliced on mandolin
• Kosher salt & freshly cracked pepper, to taste
• 4 slices of American cheese (or cheddar, but American is just *classic* here)

For the Texas Toast –

• 1/2 cup salted butter, softened
• 3 garlic cloves
• 2 Tbsp parsley, finely minced
• 6 slices of Texas Toast style bread

Burger Sauce –

• 1/2 cup mayonnaise
• 2 Tbsp Dijon mustard
• 2 1/2 tsp sugar
• 2 Tbsp Crystal hotsauce (or Valentina)
• Kosher salt & freshly cracked black pepper, to taste

INSTRUCTIONS

For the Texas Toast – in a small bowl, combine softened butter, garlic, parsley, and a pinch of kosher salt. Combine well with a fork then spread both sides of each slice of Texas toast with butter and grill them on both sides until golden (alternatively, place on a sheet pan and broil for a few moments in the oven, flipping halfway through).

For the Burger Sauce – combine all ingredients in a small bowl, refrigerate until ready to use. Can be made a week ahead if needed.

For the Smashburgers – remove ground beef from packaging and separate into 6 same-size balls. Place meat balls on a plate and set aside. 

Thinly slice onion using a mandolin (very carefully). They should be so thin they are virtually see-through. Place the pile of onions on the same plate as the beef. 

Generously coat a 12-inch cast iron skillet or FLAT top grill (indoor or outdoor), with beef tallow, avocado oil, or ghee. Place 2 beef balls down on the grill, (or all of them if you're using an outdoor flattop grill) followed by a bit of the thinly sliced onion on top of each ball. Using a flat metal spatula or flat burger press, smash the ball. Once you've done your initial smash, work from the center outwards smearing the meat gently out, forming those lacey edges we're trying to achieve. You want the patties to be less than 1/4 inch thick – very thin. Season the patty with kosher salt & pepper and sear for 45 seconds. 

Flip the patties, season again with salt & pepper, followed by a slice of cheese for each. Let the cheese melt (I covered with a large lid but left some airflow – if steamed too fast, the cheese can melt too fast & just fall off). When the cheese is melted, burgers are done.

To Serve – prep the bottom half of your Texas toast burger by saucing it up, then stack one cheesy smashburger patty on top of the other, and transfer to toasted & sauced Texas toast bottom. Sauce the other toast and place on top. Repeat with all remaining patties and toast. Enjoy!

We hope you like this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed ground beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe from Joshua Weissman