Wagyu Smash Burgers from Cross Creek Ranch

Wagyu Smash Burgers from Cross Creek Ranch


Hot, fast, thin, griddle, pressure, and simplicity. Those are the elements of making a successful SMASH BURGER. Start with our Cross Creek Ranch Premium Meats 4 ounces Full Blood Wagyu Smash Burgers, along with this simple seasoning that transforms that soft, buttery, ground Wagyu into the perfectly seasoned crusty patty. We know burgers are a very personal experience, please, take this as a launch pad and share with us your best burger creations. Enjoy!

Yield: 4 Servings 


Prep – 15 Minutes

Cook – 15 Minutes 


1 4 oz Wagyu Beef Smash Burgers
1 Tablespoon Olive oil
1 Tablespoon butter
1 Medium white onion diced (not too thin)
½ LB hickory smoked bacon, diced


For the Rub 

3 Tablespoons sweet smoky paprika
2 Tablespoons kosher salt, preferably large flake
2 Tablespoon dark brown sugar
1 Teaspoon black pepper
1 Teaspoon onion powder
1 Teaspoon granulated garlic (NOT GARLIC SALT)



    1. Add all rub ingredients together and mix thoroughly. Sprinkle the rub onto the Smash Burger Balls and let rest.
    2. Heat flat iron or use a large cast-iron pan, when the cooking surface is evenly heated, add olive oil and allow to heat up, then add butter.
    3. After butter has melted, add your bacon.
    4. Once the fat in the bacon has started to render, add onions.
    5. Caramelize bacon and onions to your preference, evenly distribute them on your flat iron or pan.
    6. Place the Smash Burger Balls onto the onion and bacon, use a heavy spatula or burger press and smash the beef into the onions and bacon. Try to aim for about a 1/4 inch thickness. You can see an example of how to do this here.
    7. Once the meat has cooked (crispy and caramelized) flip and repeat on the other side.
    8. Once the bottom is crispy and caramelized, remove from the flat iron and serve with your favorite condiments.



    1. A Smash Burger is a very thin well-done hamburger. It is not a thick burger that can be cooked to different temperatures.
    2. If you prefer a kind of cheese on your burger, add after you flip the burger and allow to melt onto the meat.
    3. If you prefer a heated or grilled bun, heat it on the griddle using the additional juices.
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