Texas Smash Burger Plate
Texas diner classic reading two thin smashed beef patties griddled hard for a lace-edge crust under double American cheese, stacked on a toasted bun with pickles and onion, plated with smoky paprika-dusted russet potato wedges for a hearty weeknight diner meal.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425F (220C). Cut potatoes into 16 wedges, toss with oil, smoked paprika, garlic powder, and 0.5 tsp salt on a large sheet pan. Slice onion into thin rings and pickles into thin rounds. Divide beef into 4 loose balls (110g each) and chill. Butter both bun cut sides.
Roast
Place potato wedges in oven for 30 minutes, flipping once at 15 minutes, until edges turn deep golden brown.
Toast
Heat a dry skillet over medium heat. Toast buttered bun cut-sides 90 seconds each until golden brown. Transfer to plates.
Sear
Return skillet to high heat for 3 minutes until smoking hot. Working in two batches to avoid crowding, lay 2 beef balls in pan, smash each flat with a spatula to 1cm thick, season with 0.25 tsp salt and pinch of black pepper. Cook undisturbed 2 minutes until deep brown lace crust forms. Repeat with remaining 2 beef balls.
Build
Flip patties, lay 1 cheese slice on each, cook 90 seconds until cheese melts at the edges. While cheese cooks, spread mustard, ketchup, and mayo on bun bottoms.
Plate
Stack both cheesy patties on each bun base, top with pickle rounds and onion rings, close bun. Serve with potato wedges piled alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.