The Post-Workout Double Smash Burger

Author

Jason Farris
July 06, 2026

When you finish a heavy lifting session, you need easily digestible protein and fat, fast. Smash burgers are the perfect post-workout meal. The high heat creates a crispy, salty crust (the Maillard reaction) that tastes incredible, and ground beef digests quicker than a solid steak.

Ingredients:

  • 1 lb 80/20 ground beef

  • Coarse sea salt

  • 2 slices of sharp cheddar or raw cheese (optional, if you tolerate dairy)

  • 1 tbsp beef tallow or butter

  • 2 pasture-raised eggs

Instructions:

  1. The Prep: Divide the ground beef into two half-pound balls. Do not overwork the meat.

  2. The Heat: Get a cast-iron skillet screaming hot and melt the tallow.

  3. The Smash: Place the beef balls in the pan and immediately smash them flat with a heavy spatula. Press hard.

  4. The Crust: Generously salt the patties. Let them cook undisturbed for 2–3 minutes until a dark, crispy crust forms on the bottom.

  5. The Flip: Scrape under the crust and flip. If using cheese, add it now. Cook for 1 more minute.

  6. The Eggs: In a separate pan, fry the two eggs in butter until the whites are set but the yolks are still runny.

  7. The Finish: Stack the patties and top with the fried eggs. Break the yolks so they run over the meat. No bun needed.

Storage Tip:

Cook a double batch and store leftover smash burger patties in an airtight container in the refrigerator for up to 4 days. When you're ready to eat, reheat gently in a skillet with a little butter or beef tallow to keep them juicy. If freezing, wrap each patty individually and freeze for up to 3 months for an easy, high-protein meal anytime. ❄️🥩