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Viral Halal Smash Shawarma Burger Recipe

The smash burger technique forces maximum contact between the beef and the hot cast iron which creates the Maillard reaction — the deep browning that gives you those crispy, lacy edges that smash burger content is famous for. When you press shawarma spices into the patty right before smashing, those spices toast directly against the iron and bloom in a way they never would if you just mixed them into the beef. The result is a crust that tastes like shawarma and a burger that looks like the best smash burger you have ever made.
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Ingredients Method Notes

Ingredients
  

For the smash burger patties:
  • 1.5 lbs halal ground beef 80/20
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp allspice
  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • Salt and black pepper to taste
  • 4 slices American or provolone cheese
Toum sauce mix:
  • 1/2 cup store-bought toum or homemade
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt to taste
Burger build setup:
  • 4 brioche burger buns toasted
  • Sliced dill pickles
  • Thinly sliced red onion soaked in cold water for 10 minutes
  • Shredded iceberg lettuce
  • Drizzle of pomegranate molasses
  • Sriracha or hot sauce optional

Method
 

Step 1 — Mix your spice blend
  1. Combine cumin, smoked paprika, allspice, coriander, garlic powder, cinnamon, salt, and pepper in a small bowl. Set aside. You will press this into the patties right before smashing rather than mixing it into the beef which keeps the meat loose and gives you better texture.
Step 2 — Prep your toppings
  1. Soak your sliced red onion in cold water for 10 minutes. This removes the harsh raw bite and leaves you with onion that is pleasantly mild and slightly sweet. Drain and pat dry. Toast your buns in a dry pan until golden. Set everything out and ready because smash burgers move fast once you start cooking.
Step 3 — Heat your cast iron
  1. This is the most important step. Heat your cast iron on high for at least 3 full minutes before anything touches it. You want it screaming hot. Drop a tiny piece of beef in and it should sear immediately on contact. If it sizzles gently the pan is not hot enough. Keep going.
Step 4 — Smash the burgers
  1. Divide your beef into 4 equal loose balls. Do not pack them tight. Place one ball in the center of the hot cast iron and immediately press it flat with a heavy spatula, a burger press, or even the bottom of a heavy pot. Press hard and hold for 10 seconds. Sprinkle a generous pinch of your shawarma spice blend directly onto the top of the smashed patty. Cook for 90 seconds without touching it. The edges should be deeply browned and lacy. Flip once, immediately add cheese, and cook for another 30 seconds. Remove and repeat.
Step 5 — Build the burger
  1. Spread a generous layer of toum on both sides of the toasted bun. Add shredded lettuce on the bottom. Place the cheesy smash patty on top. Add pickles and soaked red onion. Drizzle pomegranate molasses over the patty before closing the bun. Add hot sauce if you want heat.

Notes

Mix your shawarma spice blend in a larger batch and store it in a jar. It keeps for months and you will find yourself putting it on everything from roasted vegetables to grilled chicken. Having it ready means this burger goes from fridge to table in about 15 minutes on a weeknight.