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Thanksgiving just passed in the United States, but the holiday season has just begun! Even though I’m in Canada, the Thanksgiving feeling really makes its way up here, and I’m officially in holiday mode!
Did you make Soft and Fluffy Dinner Rolls to accompany a special meal, but you didn’t finish them all? No worries, if you’ve followed that recipe in particular, I understand that a lot of rolls come out of it! I do not recommend you freeze baked bread, as the process of freezing and thawing tends to dry the bread out. As a result, using them for this Smash Burgers recipe can check off two new recipes off of your bucket list, so be sure to make both as part of your Live to Cook one-month challenge! Get started now by signing up to my email newsletter to get your free resources, plus you’ll receive all of my latest recipes right in your inbox!
Be sure to watch the video to see how to make the dinner rolls if you haven’t already, and how to make the perfect smash burger sliders with your leftover rolls! If you’re not already, it would mean a lot if you would please subscribe to my YouTube channel, and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get cooking!
What is a Smash burger?▼
A Smash Burger is a diner-style burger, where the burger patty is made by quite literally “smashing” it, as the name suggests. The Smash Burger gained popularity from the Smashburger hamburger chain, which was founded in 2007 in Denver, Colorado, United States. When you press down on the burger patty, you get a super juicy crust that is out of this world! Smash burgers are awesome because they cook very quickly since the patties are so thin. Despite their size, they’re jam-packed with juiciness and incredible flavors!
You can make smash burgers if you have some ground beef in your fridge that needs to be used up, and they’ll be ready in a flash for a quick and hearty meal! As the name of this recipe in particular suggests, this smash burger recipe is also incredible to use for when you’ve got leftover dinner rolls from the holidays! I give more details in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, how using what you already have at home can inspire you to make innovative creations! If you’ve followed my Dinner Roll recipe for the holidays but you don’t know what to do with the extra, then they will make the perfect homemade buns that will make these sliders even more special!
Why You Need to Make These Dinner Roll Smash Burger Sliders
- Quick and easy: As mentioned earlier, the smash burger patties cook extremely quickly! Not only do they cook quickly, but it’s also fairly easy and fast to prep the patties, then assemble the burgers afterward.
- Juicy and crispy: You get the best of both worlds with an incredible little patty that is loaded with juiciness and has a flavorful crust!
- Cheesy: Who doesn’t love a good cheesy burger? I know I love it! American cheese is the ideal choice, but any type of cheese will have you craving more!
- Soft buns: If you’re using homemade dinner rolls as the buns for these sliders, then those will really take your burgers to the next level! We’ll toast our buns so they are still soft but also golden brown.
- Toppings galore: You can top your Smash Burger with your favorite toppings, and load as much as you want! I’ll have some topping ideas later on in this post, so you can truly make this Smash Burger recipe your own!
What Meat Should I Use to Make Smash Burgers?▼
I’m using lean ground beef. In Canada (as far as I know), you don’t see the actual fat percentage on the package, but here “lean” ground beef must not contain more than 10 percent fat. On the other hand, “extra lean” ground beef must not contain more than 5 percent fat. I would recommend you do not go for extra lean ground beef so that you have the juiciest burger. If you really want to go all out, then go for medium ground beef, which has a 15 to 20 percent fat content.
How Do I Know when to Flip The Smash Burger Patty?▼
These burgers cook very quick and you need to keep a close eye on the signs of doneness. The top side of the patties will help to indicate how far the burgers have cooked. When the top side has spots of pink and brown, the burgers are ready to flip. Use a scraper for the best results.
How Do I Know the Patties are Fully Cooked?▼
The patties are smashed so thin, that this should really not be a concern for you - just ensure that burger has no pink. Although there are a few signs to look for to ensure the patties don’t become overcooked. As the first side of the patties sear on the hot pan, the other side will indicate how far the burgers have cooked. When the top side has spots of pink and brown, use a scraper to flip the patties and cook for 30 seconds to 1 minute.
What if I Don’t Have a Burger Press?▼
You can use a nice, study spatula! Technically, you don’t even need a burger press, but it is a nice-to-have. The video at the bottom of this post will show how to use both a spatula or a burger press.
What if I Want Full-Sized Burgers?▼
Instead of making 1 1/2 ounce portion patties, instead make them 2 ounces, or even larger if using extra large buns. You want the width of the patty to be slightly wider than the bun after it has been smashed as a guideline. Additionally, add more cheese to the sliders to cover the diameter as necessary.
Remember, each burger will have 2 of these patties layered with a cheese in the middle.
Tools Needed to Make Leftover Thanksgiving Smash Burgers
Ingredients for Dinner Roll Smash Burgers
Remember, the FULL PRINTABLE RECIPE CARD with all ingredients and their quantities along with the instructions can be found by scrolling to the bottom of this post, or press the “Jump to Recipe” button. You can also use the recipe card to scale the recipe based on how many Smash Burgers you want to make, so that you know exactly how many buns and how much ground beef you’ll need to make for the desired portion!
- Ground beef: I’m using lean ground beef here. The higher the fat content, the juicier your smash burgers will be.
- Buns: In this case, the burger buns will actually be the dinner rolls. Otherwise, use mini burger buns to make sliders.
- Cheese: Ideally, you would use American cheese, but as far as I know here in Canada, it’s not available! If you don’t have American cheese, yellow cheddar slices will work just fine. You can even try other cheeses like Monterey Jack or Havarti.
- Sauce: Whatever sauce of your choice. Check out some suggestions later on in this post! Personally, I’m following my Spicy Mayo recipe - it’s really quick and simple to get together!
- Other toppings: I’m only using onions and jalapeños, but I’ve got other variations listed later on in this post!
- Salt and pepper: Essential seasoning that you’ll add while the smash burger patties are cooking.
- Butter: To butter the buns and to cook the smash burger patties on the cast iron pan.
How to Make Leftover Thanksgiving Dinner Roll Smash Burgers
Lightly oil your hands and lightly roll each 1 1/2-ounce portion and place on a parchment paper square. Repeat the same with the remaining 11 portions. If you are prepping ahead of time, this is a good time to place another parchment square at the top, lightly press and wrap in plastic wrap for later.
Heat a stainless steel or cast iron pan on medium heat. You can use the same pan to first toast the buns with butter and then set them aside.
Apply spicy mayo (or sauce of choice) on both the top and bottom halves of the buns. Dress the bottom bun with your toppings such as jalapeños and onions.
Once the pan is hot, remove the top piece of parchment and with the help of the bottom parchment piece, place the portions of meat around the pan. Leave at least 1 1/2-inch gap between each portion. Press using the hamburger press or spatula until flattened. Remove the parchment and season with salt and pepper.
Once the meat is mostly brown on the top, use a scraper to scrape the patties and flip them - this will ensure the crispy crust is not lost in the pan. Place the cheese slices on each patty and stack one patty over another to make a pair.
Remove each pair of patties and place on the bottom bun. Put the top bun on.
Secure the burger with some bamboo skewers.
Serve hot with fries and enjoy!
Tips for the Best Smash Burger Sliders
A few small moves make all the difference between good sliders and unforgettable ones:
- Portion the beef into loose 1½-ounce balls and lightly oil your hands so they don't stick. Don't pack them tight, or you'll lose that tender, juicy bite.
- Leave at least a 1½-inch gap between the balls in the pan so each one has room to spread into a thin, lacy-edged patty when you smash it.
- Once the tops lose their raw look, scrape (don't lift) the patties up with a sturdy metal spatula so the crispy crust stays on the burger, not stuck to your turner.
- Layer two patties with a slice of cheese in between for each slider. The cheese melts into the middle and holds the stack together.
- Toast the buns in butter in the same hot pan first, then spread spicy mayo (or your sauce of choice) on both the top and bottom halves so every bite is flavorful.
- A bamboo skewer through the middle keeps each slider together for serving.
What to Serve With Smash Burger Sliders
These sliders are made for sharing, so I love setting them out with a big basket of fries, which is exactly how the recipe finishes: hot, with fries alongside. For a full spread, add crispy tater tots or onion rings, a crunchy slaw or simple green salad to cut the richness, and a bowl of pickles. They're perfect party and game-day food, and a cold milkshake or soda rounds the whole thing out.
Easy Swaps and Storage
Here's how to make these your own and keep leftovers at their best:
- No dinner rolls? Mini burger buns (slider buns) work perfectly. This recipe was actually built around using up leftover holiday dinner rolls, so any soft small bun will do.
- Out of cheddar? American cheese melts beautifully over the hot patties and is a classic smash-burger choice.
- Prep ahead: you can portion and shape the beef balls in advance and keep them on parchment in the fridge until you're ready to cook, so assembly is quick.
- Leftovers: store cooked patties in an airtight container in the fridge for a day or two, and reheat them in a hot skillet or the oven rather than the microwave so the crust stays crisp. Keep the buns and toppings separate until you're ready to eat so nothing turns soggy.
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