Smashburger's San Diego Burger

Better Burger

PHOTO: National Burger Month
Difficulty: Easy
Cook Time: min

May marks National Burger Month, which is practically an American rite of passage. If you don’t eat at least one burger this month, consider it a letdown to your country. Try Smashburger's San Diego-inspired burger to kick things off.


  • Telera or torta rolls, or high quality white burger buns
  • 1 pound ground beef (80-85% lean)
  • Pepper jack cheese sliced
  • Two fresh avocados, sliced into wedges
  • 1 bunch fresh cilantro, leaves and tender stems only, chopped
  • 1 yellow onion, chopped
  • Sour cream or plain Greek yogurt
  • 1 tomato, thinly sliced
  • Leaf lettuce
  • 1 lime, cut into wedges
  • Mayo
  • Kosher salt
  • Black pepper
  • Unsalted butter, melted
  • Cooking Directions

    Separate the 1 pound ground beef into halves or quarters (1/2-pound or 1/4-pound burgers), balling them into loosely packed meatballs.

    On a large hot griddle, paint 2-4 spaces with melted butter. Place the meatballs on the butter and smash for ten seconds with the back of a heavy spatula. Season the burgers with salt and pepper.

    Turn the burgers after two minutes and place the pepper jack cheese on the burgers to melt.

    Place the rolls on the griddle butter side down to butter toast the rolls.

    When the burger is done, place on the bun, drizzle with sour cream or yogurt, and top with 1 tablespoon of chopped cilantro, 1/2 ounce of chopped onion, three wedges of fresh avocado, two leafs of lettuce and sliced tomatoes.

    Spread 1 ounce of mayo on the top of the roll. Garnish with fresh lime for squeezing.

    Recipe Summary

    Main Ingredients: ground beef, pepperjack cheese, greek yogurt, avocado, cilantro, white buns

    Course: Dinner