Smashed: 60 Epic Smash Burgers and Sandwiches for Dinner, for Lunch, and Even for Breakfast, written by Adam Walton and Brett Walton, features quite the fun variety of homemade smash burgers along with helpful tips, techniques, and enticing photography. A few highlights include Smashed Pub Sliders, Taco Smash Burger, Chicken Bacon Ranch Pressed Smash Burger, Pressed Grilled Cheese Burrito, and Everything Bagel Breakfast Smash. I will also be sharing their recipe for a Donut Smash Burger following the review.
Disclosure: I received a digital copy of this book from Harvard Common Press in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Adam Walton and Brett Walton
Adam Walton and Brett Walton are identical twins currently based in Florida.
Adam is a middle school teacher in Orlando, Brett is an FM rock station morning host in Gainesville, and they get together on the weekends to cook and share their videos on the YouTube channel, WALTWINS.
Their YouTube channel was launched in 2017 and focuses on outdoor-griddle or “flattop” cooking.
They are also the authors of The Epic Outdoor Griddle Cookbook.
Smashed
Adam and Brett begin Smashed with a short introduction from the first time they tried a smash burger at Ripples Drive In in Provo, Utah to learning to make the burgers themselves and tips along the way.
They also share helpful tools and pantry staples. An outdoor griddle, grill, or skillet is best for the recipes in this book.
Chapters are divided according to the following: Big Beefy Smash Burgers; Super Smashed Chicken Burgers; Pressed Paninis, Smashed Burritos, and Wicked Wraps and Sammies; and Smashing Breakfasts.
The recipe photography and styling is provided by Michelle Miller Photography. Many of the burgers and sandwiches are paired with a half to full page photo of the finished dish. There are also a few step by step photos on how to smash the individual burger patties.
Measurements are listed in US Customary and Metric. Titles are written in English. Each recipe has a headnote with background information, helpful tips, yield, variations, prep time, and cook time.
Donut Smash Burger
My son Evan was so incredibly excited for me to review this book. He loves cheeseburgers and said I had the coolest job ever after seeing the recipe for Donut Smash Burgers. It brings together his two favorite foods.
We picked up doughnuts from a local spot and used two plain glazed donuts as the base for quite the epic sandwich.
Between the two donuts are two seasoned smashed burger patties, each with a slice of American cheese, and two slices of crisp bacon.
Overall, this Donut Smash Burger comes together with simply an outdoor griddle and less than 30 minutes. The combination of sweet and savory are so good together, but Adam and Brett mention you can play around with the flavors and toppings as desired.
Serve the smash burger immediately after assembling. The recipe can easily be doubled for a second burger.
More Burgers and Sandwiches
I also made the Pizza Smash Burger, Mac ‘n’ Cheese Burger, Chicken Caesar Salad Wrap, and Pressed Breakfast Sliders.
The Pizza Smash Burger was another fun variation and easy to assemble. Two slices of garlic Texas Toast are paired with two smashed burger patties, mozzarella cheese, pepperoni, pizza sauce, and pepperoncini.
The Mac ‘n’ Cheese Burger was the very first recipe I tried and quite the incredible meal. A homemade Mac and Cheese base with American and Cheddar cheese is assembled in a potato hamburger bun with two smashed cheeseburger patties for even more cheese in every bite.
The Chicken Caesar Salad Wrap was actually my personal favorite. I don’t buy wraps often, but when I do it is often a caesar salad wrap. The flavors were perfect with the combination of grilled chicken, Parmesan, Caesar dressing, croutons, and homemade seasonings all in a spinach tortilla wrap.
I was so excited to make the Pressed Breakfast Sliders, I almost forgot to put the eggs on top! These little delicious treats come together with breakfast sausage patties, American cheese, bacon, eggs, and King’s Hawaiian Rolls.
Smashed is a great pick for those interested in creating smash burgers and more at home on an outdoor griddle. There is a delicious variety of options involving beef, chicken, turkey, and pork. Most of the recipes use meat, but there are a handful of cheese-based options.
The ingredients can generally be found in the average American grocery store. A few items that may require further searching include specialty bread, ABC sweet soy sauce, Asian-style coleslaw mix, Freddy’s Steakhouse Famous Steakburger and Fry Seasoning, Hatch green chilies, brown gravy mix, cheese curds, and sour orange juice.
Donut Smash Burger Recipe
Excerpt from Smashed
Donut Smash Burger
Ingredients
- 2 slices bacon
- 1 tablespoon (15 milliliters) vegetable oil
- 6-7 ounces (170 to 200 grams) 80/20 ground beef divided into two 3- to 3 1/2-ounce (85 to 100 gram) loosely packed meatballs
- 2 teaspoons salt to taste
- 2 teaspoons pepper to taste
- 2 slices American cheese
- 2 glazed donuts
Instructions
To cook the bacon:
- Turn the griddle on to medium heat (350°F [180°C]).
- While the griddle is warming, place the strips of bacon on the griddle. (We have found that placing the bacon on the griddle before it is hot helps keep the bacon from curling too much.)
- Cook the first side until browned and flip.
- Continue to cook until the bacon is done to the desired crispiness. Pull and place on a paper towel–lined plate to drain off excess grease.
To cook the burger:
- Turn the griddle on to medium/high to high heat (above 400°F [200°C]).
- Once the griddle is to temperature, lay the oil on the griddle.
- Place the 2 meatballs in the oil, ensuring space between the meatballs to give them room to be smashed.
- Sprinkle salt and pepper liberally on the meatballs.
- After about 30 seconds, smash each meatball all the way down flat with a burger smasher or the back side of the spatula, using the back side of another spatula to help apply pressure. Hold the smash down for 10–15 seconds.
- Once each burger is smashed and you see the juices begin to rise to the surface (almost immediately), use the spatula and quickly flip them and place a slice of American cheese on each burger.
- Pull each burger from the heat. The cheese will continue to melt while building the burger.
- Place the burgers, stacking one on top of the other, and place on one of the donuts. Place the other donut on top. Serve and enjoy.
Helen
Wow – that’s quite a burger!
Sounds like you and your son had a fun time making it too 🙂
Kristen
This is such an awesome idea! I love smash burgers and will have to check out that cookbook for more ideas!