Introduction

Remember those simple, cozy nights in, the kind where the aroma of something delicious fills the air and laughter echoes around the kitchen? This Lobster-Topped Cheddar Smash Burger recipe brings back all those warm, fuzzy feelings, but with a touch of unexpected elegance. It’s surprisingly quick, wonderfully easy, and guaranteed to be a memorable meal you’ll want to make again and again. Get ready to wow yourself and anyone lucky enough to share this culinary gem with you!

Why You’ll Love This Recipe

Fast: In just a few minutes, you’ll have a restaurant-worthy burger ready to devour.
Easy: Seriously, even if you’re new to cooking, you can nail this one. It’s all about simple steps and great ingredients.
Giftable: Imagine bringing these to a potluck or a friend’s barbecue – talk about a showstopper!
Crowd-pleasing: Who doesn’t love a juicy burger? The lobster and cheddar combo is pure magic that everyone will adore.

Ingredients

Let’s gather up what we need for this flavor explosion. Don’t worry, it’s not as fancy as it sounds!

1 lb ground beef (80/20 blend): This is the perfect ratio for juicy, flavorful burgers. The fat is your friend here!
Salt, to taste: The classic enhancer. Use your favorite kind.
Black pepper, to taste: Freshly ground is always best for that zing.
4 oz cooked lobster meat, chopped: You can often find pre-cooked lobster meat in the seafood section. It’s already done for you!
1 tbsp butter: To give that lobster a little sautéed goodness.
2 slices sharp cheddar cheese: Because what’s a smash burger without melty cheese? Sharp cheddar adds a lovely tang.
1 brioche bun, toasted: The soft, slightly sweet brioche bun is the perfect hug for your burger. Toasting it adds a lovely texture.
1 tbsp mayonnaise: Our creamy base for the bun.
1 tsp Dijon mustard (optional): A little kick to balance the richness.
2 leaves romaine or iceberg lettuce: For that refreshing crunch.
1-2 slices tomato: A juicy, fresh counterpoint.
Optional: garlic aioli or spicy remoulade, for drizzling: These are your little flavor boosters to take it over the top!

How to Make It

Alright, apron on! Let’s get cooking. This is where the magic happens.

Warm up that lobster: First things first, let’s get the star of the show ready. Melt the butter in a skillet over medium heat. Add your chopped lobster meat and let it sauté for just 1-2 minutes, until it’s nice and warm. We don’t want to overcook it! Once it’s heated through, scoop it out and set it aside.
Prep your patties: Take your ground beef and divide it into two equal portions. Think of them as little flavor bombs waiting to happen. Now, season them generously with salt and black pepper. Don’t be shy – this is key for a delicious burger!
Get the skillet sizzling: Heat up another skillet or a griddle over medium-high heat. You want it nice and hot. Carefully place your seasoned beef portions onto the hot surface. The secret to a smash burger? Immediately smash them down flat with a burger press or a sturdy spatula. Really get in there and make them thin!
Cook ’em up: Let those patties cook for about 2-3 minutes. You’re looking for a beautiful, deep, crispy crust to form on the bottom. It’s all about that Maillard reaction! Once you’ve got that gorgeous crust, flip the burgers and cook them for another 2-3 minutes, or until they’re cooked to your liking.
Cheese, please! During the last minute of cooking, lay one slice of sharp cheddar cheese over each burger. Watch it melt into gooey perfection.
Bun time: While the burgers are getting cheesy, let’s get the buns ready. Spread your mayonnaise on the bottom half of your toasted brioche bun. If you’re using that little touch of Dijon, spread it on the top half.
Assemble your masterpiece: Now for the fun part! Start by placing your crisp lettuce leaves and juicy tomato slices on the bottom bun. Next, gently place your cheesy burger patties on top.
The grand finale: Carefully arrange that lovely sautéed lobster meat right over the burger patties. It’s like a crown of deliciousness!
Top it off: Crown your creation with the top bun. If you’re feeling extra fancy, drizzle with a bit of garlic aioli or spicy remoulade. And there you have it – pure burger bliss!

Substitutions & Additions

This recipe is fantastic as is, but we’re all about making it your own! Here are some ideas:

Burger Bliss Boost: Don’t have ground beef? While beef is classic, you could try a good quality ground chuck or even lamb for a different flavor profile.
Lobster Alternatives: If lobster is a treat you can’t get, cooked shrimp or even lump crab meat would be a delicious substitute.
Cheese Dreams: Feel free to swap the cheddar for Gruyere, Provolone, or even a Monterey Jack for a milder melt.
Bun It Up: Not a brioche fan? A toasted potato bun or even a sturdy sourdough can work wonders.
Sauce Sensations: Get creative with your sauce! A sriracha mayo, a tangy barbecue sauce, or even a simple ketchup and mustard combo would be delicious.
Extra Veggie Power: Caramelized onions, sautéed mushrooms, or even some pickled jalapeños can add wonderful layers of flavor and texture.

Tips for Success

A few little tricks can make your burger experience even better. Here’s what I’ve learned:

Don’t Overwork the Beef: When forming your patties, handle the ground beef as little as possible. Overworking it can lead to tough burgers. Just divide and season!
Hot Skillet is Key: A properly heated skillet is crucial for that perfect smash burger crust. Give it time to get good and hot before adding the beef.
The Smash Technique: When you smash the burgers, use steady, even pressure. You want them thin enough to cook quickly and get that crispy edge, but not so thin they fall apart.
Prep Ahead: You can chop your lobster meat, slice your tomatoes, and wash your lettuce leaves a few hours before you plan to cook. This makes assembly super fast when hunger strikes!
Toasting the Bun: A lightly toasted bun is a game-changer. It holds up better to all those delicious toppings and adds a pleasant crunch.

How to Store It

While this burger is best enjoyed fresh off the skillet, sometimes life happens! If you have any leftovers (which is rare, trust me!), here’s how to store them:

Cooked burger patties (without toppings) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. The lobster mixture is best made fresh, but if you have any leftovers, store it separately in the fridge for up to 2 days. Reheat it gently as you did before assembly. It’s generally not recommended to store a fully assembled burger, as the bun can get soggy.

FAQs

Got questions? I’ve got answers!

Can I make these burgers ahead of time? While the patties can be formed and refrigerated for a few hours before cooking, the best flavor and texture come from cooking them fresh. The lobster topping is also best sautéed right before serving.
What kind of ground beef should I use? An 80/20 blend (80% lean, 20% fat) is ideal for smash burgers. The fat content creates a juicier burger and helps develop that delicious crust.
Is the lobster necessary? While the lobster is what makes this burger special and gives it that luxurious touch, you can absolutely make a fantastic cheddar smash burger without it! Just omit the lobster and enjoy the cheesy goodness.

Lobster-Topped Cheddar Smash Burger

A quick and easy yet elegant burger recipe featuring juicy smash patties, melted cheddar, and a decadent lobster topping, perfect for a memorable meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings 2 burgers

Equipment

Skillet one for lobster, another for burgers
burger press or spatula for smashing patties

Ingredients

Main ingredients

1 lb ground beef (80/20 blend) This is the perfect ratio for juicy, flavorful burgers. The fat is your friend here!
salt The classic enhancer. Use your favorite kind.
black pepper Freshly ground is always best for that zing.
4 oz cooked lobster meat, chopped You can often find pre-cooked lobster meat in the seafood section. It’s already done for you!
1 tbsp butter To give that lobster a little sautéed goodness.
2 slices sharp cheddar cheese Because what’s a smash burger without melty cheese? Sharp cheddar adds a lovely tang.
1 brioche bun, toasted The soft, slightly sweet brioche bun is the perfect hug for your burger. Toasting it adds a lovely texture.
1 tbsp mayonnaise Our creamy base for the bun.
1 tsp Dijon mustard A little kick to balance the richness.
2 leaves romaine or iceberg lettuce For that refreshing crunch.
1 slices tomato A juicy, fresh counterpoint.
garlic aioli or spicy remoulade These are your little flavor boosters to take it over the top!

Instructions

Warm up that lobster: First things first, let's get the star of the show ready. Melt the butter in a skillet over medium heat. Add your chopped lobster meat and let it sauté for just 1-2 minutes, until it’s nice and warm. We don't want to overcook it! Once it's heated through, scoop it out and set it aside.
Prep your patties: Take your ground beef and divide it into two equal portions. Think of them as little flavor bombs waiting to happen. Now, season them generously with salt and black pepper. Don't be shy – this is key for a delicious burger!
Get the skillet sizzling: Heat up another skillet or a griddle over medium-high heat. You want it nice and hot. Carefully place your seasoned beef portions onto the hot surface. The secret to a smash burger? Immediately smash them down flat with a burger press or a sturdy spatula. Really get in there and make them thin!
Cook 'em up: Let those patties cook for about 2-3 minutes. You're looking for a beautiful, deep, crispy crust to form on the bottom. It’s all about that Maillard reaction! Once you've got that gorgeous crust, flip the burgers and cook them for another 2-3 minutes, or until they're cooked to your liking.
Cheese, please!: During the last minute of cooking, lay one slice of sharp cheddar cheese over each burger. Watch it melt into gooey perfection.
Bun time: While the burgers are getting cheesy, let's get the buns ready. Spread your mayonnaise on the bottom half of your toasted brioche bun. If you're using that little touch of Dijon, spread it on the top half.
Assemble your masterpiece: Now for the fun part! Start by placing your crisp lettuce leaves and juicy tomato slices on the bottom bun. Next, gently place your cheesy burger patties on top.
The grand finale: Carefully arrange that lovely sautéed lobster meat right over the burger patties. It’s like a crown of deliciousness!
Top it off: Crown your creation with the top bun. If you’re feeling extra fancy, drizzle with a bit of garlic aioli or spicy remoulade. And there you have it – pure burger bliss!

Notes

While this burger is best enjoyed fresh off the skillet, cooked burger patties (without toppings) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. The lobster mixture is best made fresh, but if you have any leftovers, store it separately in the fridge for up to 2 days. Reheat it gently as you did before assembly. It’s generally not recommended to store a fully assembled burger, as the bun can get soggy.