Crispy on the outside, tender and juicy in the center, and packed with big burger flavor, these Matzo Smash Burgers are an easy weeknight winner and a fun twist on a classic smash burger. Use your favorite toppings or keep it simple with a homemade “secret” sauce, diced onion, thin dill pickles and shredded iceberg lettuce for authentic diner-style crunch.
Matzo Smash Burgers
Ingredients
- 2 matzo squares
- 8 ounces 80/20 ground beef
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sugar-free ketchup
- 1 tablespoon yellow mustard
- Diced white onion, for topping
- Shredded iceberg lettuce, for topping
- Thinly sliced dill pickles, for topping
Instructions
- Fill a shallow roasting pan or large bowl with enough water to cover the matzo. Carefully break each matzo square in half and place the pieces into the water. Let them soak for about 30 seconds until pliable, then drain well and transfer the matzo pieces to a clean kitchen towel. Wrap loosely and rest for 5 minutes to remove excess moisture.
- While the matzo rests, whisk together the mayonnaise, sugar-free ketchup and yellow mustard in a small bowl to make the sauce. Adjust seasoning if desired and set aside.
- Place the softened matzo pieces on a flat work surface, crust side down. Press the ground beef evenly across the surface of one matzo piece to form a thin, even layer that matches the matzo’s shape. Season the exposed meat generously with kosher salt and freshly cracked black pepper.
- Heat a large cast-iron skillet over medium-high heat until very hot. Place the matzo, meat-side down, into the skillet. Immediately press down with a burger press, a heavy spatula or a small pan to ensure full contact and a good sear. Cook undisturbed until the meat is deeply browned, about 90 seconds.
- Carefully flip the matzo and cook the matzo side until it turns golden and crispy, about 60 seconds. If you prefer the meat more done, reduce the heat slightly and cook to your desired doneness.
- Remove the burger from the skillet. On the meat side, spread the prepared sauce and top with diced white onion, sliced dill pickles and shredded iceberg lettuce. Fold the matzo over like closing a book so the toppings are enclosed, then serve immediately while hot and crisp.
Tips for Success
Use 80/20 ground beef for a good balance of flavor and moisture—leaner blends will dry out faster. Make sure your skillet is very hot before adding the matzo burgers to get a strong crust, and press firmly when you first place the meat in the pan to create the classic smash texture. If the matzo pieces hold excess water after soaking, pat them dry briefly; too much moisture will steam instead of crisp.
Variations & Serving Suggestions
For a cheeseburger variation, add a thin slice of cheese to the meat right after flipping so it melts quickly. Swap regular ketchup for spicy ketchup or add a few dashes of hot sauce to the sauce for heat. Serve with classic sides like fries, a simple salad or coleslaw for a diner-style meal.
Storage
Matzo Smash Burgers are best eaten immediately for maximum crispness. If you have leftovers, store components separately in airtight containers in the refrigerator for up to 2 days—reheat the matzo and meat briefly in a hot skillet to help restore some crispness.
Video
A short video demonstrates the soaking, pressing and cooking technique for best results.
Nutrition
Calories: 254 kcal, Carbohydrates: 12 g, Protein: 11 g, Fat: 17 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 43 mg, Sodium: 124 mg, Potassium: 176 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 7 IU, Vitamin C: 0.01 mg, Calcium: 15 mg, Iron: 2 mg.
Nutrition information is automatically calculated and should be used as an approximation.