Smash burgers bring a whole new level of flavour and crispiness that regular burgers can’t match, and with the Season Cast Iron Wide Reversible Griddle and Season Cast Iron Burger Press, you can easily make a delicious smash burger for your next dinner idea. Whether you’re a meat lover craving juicy wagyu smash burgers or looking for a tasty veggie version that’s full of flavour, we’ve got you covered. In this guide, we share two irresistible recipes that ensure no one is left out — from premium beef smash burgers to mouthwatering veggie smash burgers. Packed with Japanese-inspired flavours like wasabi mayo, tempura onion rings, and teriyaki glaze, these burgers are quick, easy, and bursting with taste.
Vegetarian Smash Burger
Wagyu Beef Smash Burger
Number of servings: 2
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
250–300g wagyu mince / vegetarian mince (soy, pea protein, or your preferred brand)
2 slices of Gouda cheese
For the teriyaki glaze:
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sake (optional)
1 tsp caster sugar or brown sugar
For tempura onion rings:
1 small onion, sliced into 1 cm rings
75g (½ cup) plain flour
1 egg
100ml cold sparkling water
Pinch of salt
Ice cubes
Vegetable oil for frying
Extra flour for dusting
For wasabi mayo:
4 tbsp mayonnaise (preferably homemade)
¾ wasabi paste (adjust to taste)
1 lime, zested
To assemble:
2 brioche burger buns
Lettuce leaves (romaine or iceberg)
Sliced tomato
Method
1. Make the teriyaki glaze:
In a small saucepan, combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake (optional), and 1 tsp caster or brown sugar. Mix well, bring to a boil, then reduce the heat and simmer for 5 minutes until it thickens slightly. Set aside.
2. Make the wasabi mayo:
In a bowl, mix 4 tbsp mayonnaise with ¾ tsp wasabi paste (adjust to taste). Zest 1 lime into the mixture, stir well, and set aside. (If you’d like a homemade mayo recipe, you can get recipe here.)
3. Prepare the tempura batter and onion rings:
In a mixing bowl, lightly whisk 1 egg. Add 100ml cold sparkling water. Then slowly mix in 75g (½ cup) plain flour bit by bit. The batter should be lighter than normal pancake batter — it should not coat the whisk completely. If too thick, add a little more sparkling water; if too thin, add 1 tbsp flour.
Add a few ice cubes to keep the batter cold — this helps the tempura turn ultra crispy.
Slice 1 small onion into 1 cm rings, dust them with extra flour, then coat each ring with the tempura batter.
Preheat vegetable oil in a saucepan to 170–175°C (use Season iProbe Thermometer for accuracy).
Carefully add the coated onion rings to the hot oil. For an authentic tempura effect, drizzle a little extra batter on top of the rings as they fry. Fry until golden and crispy, then remove and drain on kitchen paper.
4. Prepare the smash burgers:
Portion the vegetarian or beef mince into 4 balls (about 60–65g each) and roll into smooth balls.
Preheat the Season Cast Iron Wide Reversible Griddle on medium-high heat. Brush the griddle lightly with oil using a Season silicone pastry brush, leaving some space for toasting the buns later.
Place the mince balls on the griddle, cover each with parchment paper, and smash hard with the Season Steak & Burger Press.
Cook for 1 minute, then flip using a spatula. Glaze the patties with the teriyaki sauce and add a slice of cheese on top. Switch off the heat — the remaining griddle heat will melt the cheese and toast the buns.
5. Toast the buns:
Brush the griddle with butter. Place the buns flat side down and toast for about 1 minute until golden.
6. Assemble the burgers:
Spread wasabi mayo on the bottom buns. Add lettuce leaves, tomato slices, and the smash burger patties.
Top with crispy tempura onion rings, then finish with the top bun. Serve immediately.
