Meatball Parmesan Smash Burgers
Everything you love about a meatball parmesan, but make it a smash burger. Crispy, seared beef patties with melty provolone, a spoonful of warm marinara, pesto aioli, and a garlic butter brushed top bun all stacked on a toasted brioche bun. It’s messy, it’s over the top, but it’s so good.
I was making meatballs the other week and it got me thinking. I already have a Chicken Caesar Smash Burger on the blog, and I thought why not create another fun fusion smash burger? Like smashing down a meatball and turning them into a burger? So I did, and here we are. An Italian-inspired smash burger that honestly might be one of my favorites I’ve made.
WHY IT WORKS
The smash is everything here. Pressing the patty down thin against a screaming hot pan gives you those crispy, lacy edges that you just can’t get any other way. The 80/20 beef has enough fat to get a deep sear without drying out, and that char is what makes this taste like a real burger and not just a meatball on a bun.
Then you’ve got the toppings doing all the meatball parm work:
- Marinara spooned right onto the patty in the pan so it warms through and soaks into the meat
- Provolone melted on top of that marinara so it gets all gooey and pulls with every bite
- Pesto aioli on the bun for a creamy, herby base
- Garlic butter brushed over the top bun — parmesan, garlic, parsley, oregano — basically the inside of a meatball in butter form
🤎 KEY TECHNIQUE: Place your beef balls on small squares of parchment paper before pressing them into patties. When you’re ready to cook, flip them straight onto the hot pan and peel the parchment off. No sticking, no mess, and the patty goes down perfectly flat every time.
HOW TO MAKE IT
MAKE THE GARLIC BUTTER AND PESTO AIOLI FIRST
Both of these take about two minutes and you want them ready before anything hits the pan.
- Garlic butter: Combine melted butter, parmesan, garlic, fresh parsley, salt, pepper, and dried oregano in a small bowl and stir. Set aside at room temperature.
- Pesto aioli: Stir the pesto and mayo together until smooth. Set aside.
TOAST THE BUNS
Butter the cut sides of your brioche buns and toast them in a skillet or on a griddle over medium heat for 1 to 2 minutes until golden. Set them aside. Do this before the burgers so your pan is clean when the heat cranks up.
🤎 You can also use the garlic butter to toast the buns instead of plain butter for even more flavor if you want.
SMASH THE BURGERS
Divide the ground beef into 6 portions, about 2.7 oz each. Place each one on a small square of parchment paper, loosely roll into a ball without packing it tight, then press down firmly into a thin, flat patty. Feel free to use up to 3 ounces for bigger or thicker patties if it’s a single burger versus double. Sprinkle the top with salt and pepper.
Crank the heat to high and lightly grease the same pan. Working in batches based on how many fit comfortably, flip each patty parchment-side up onto the skillet and peel the parchment off. Season the top side with salt and pepper first, then press down with a burger press or the back of a heavy spatula to flatten further. Cook for 2 to 3 minutes until the edges are deeply browned and crispy.
Flip, then spoon marinara directly onto the patty and lay a slice of provolone on top. Let it melt for 1 to 2 minutes. If your provolone slices are large, cut them in half first. I had to do this to get them to sit right on the patty. Remove from heat. For doubles, stack two patties on top of each other.
ASSEMBLE
- Pesto aioli on the bottom bun
- Cheesy, marinara-topped patty (or two for a double)
- Brush garlic butter over the top bun, add more pesto aioli if you want, and cap it
- Serve immediately while everything is hot and the cheese is still melty
🤎 MAKE IT AHEAD: The garlic butter and pesto aioli can both be made up to 3 days ahead and stored in the fridge. Just bring the garlic butter back to room temperature or give it a quick reheat before using. The patties are best fresh off the pan, so smash those to order.
CRAVING MORE? TRY THESE RECIPES!
- Meatball Orzo
- Chicken Pot Pie Orzo
- Lasagna Soup
- Chicken Alfredo Lasagna Soup
- Chicken Alfredo Pasta Bake
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Dinner | Main Course
Meatball Parmesan Smash Burgers
Ingredients
GARLIC BUTTER
- 1/4 cup unsalted butter, melted
- 2 to 3 tablespoons parmesan, grated
- 1 tablespoon parsley, finely chopped
- 1 tablespoon garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
PESTO AIOLI
- 1/4 cup pesto
- 2 tablespoons mayonaisse
SMASH PATTIES
- 1 pound 80/20 ground beef
- Salt, to taste
- Black pepper, to taste
ASSEMBLY
- 6 slices provolone cheese
- 1/2 cup marinara sauce
- 3 to 6 brioche burger buns
- Unsalted butter, for toasting buns
Instructions
MAKE THE GARLIC BUTTER
- In a small bowl, combine the melted butter, parmesan, parsley, garlic, salt, pepper, and oregano.
- Stir until fully combined and set aside.
MAKE THE PESTO AIOLI
- In a small bowl, stir together the pesto and mayo until fully combined.
- Set aside.
TOAST THE BUNS
- Butter the cut sides of the brioche buns.
- Toast in a skillet or griddle over medium heat for 2 to 3 minutes until golden. Set aside.
SMASH THE BURGERS
- Divide the ground beef into 6 equal portions, about 2.7 oz each. Place each portion on a small square of parchment paper. Loosely roll into a ball without packing it tight, then press down firmly into a thin, flat patty. You can press it even thinner once it hits the pan if needed. Sprinkle with salt and pepper on top.
- Crank the heat to high and lightly grease the same skillet or griddle.
- Working in batches based on how many fit comfortably in the pan, flip each patty parchment-side up onto the skillet and peel the parchment off. Season the other side with salt and pepper, then press down with a burger press or the back of a heavy spatula to flatten further if needed.
- Cook for 2 to 3 minutes until the edges are crispy and browned.
- Flip and cook the other side for another 2 to 3 minutes. Then spoon a small amount of marinara directly onto the patty and lay a slice of provolone on top. Cook for another 1 to 2 minutes until the cheese is melted. Remove from heat.
- For doubles, stack two cooked patties on top of each other.
ASSEMBLE
- Spread pesto aioli generously on the bottom bun.
- Add the cheesy patty, or stack two for a double.
- Brush garlic butter over the top bun and add more pesto aioli if desired, then place it on and serve immediately.
Tips & Notes
Q: Can I use a different cheese?
A: Provolone is the move here for that meatball parm vibe, but fresh mozzarella or sliced mozzarella would also be delicious if that's what you have on hand. If your provolone slices are on the larger side, just cut them in half — that's what I had to do to get them to fit perfectly on the patty.
Q: What marinara works best?
A: Any store-bought marinara you already love works great. Just warm it up before assembling so it doesn't cool down the burger. I love using Rao's for this one. A chunky style gives you more texture, a smooth one is a little saucier.
Q: Can I make the garlic butter ahead?
A: Yes! Make it up to 3 days ahead and store it in the fridge. Just give it a quick stir after reheating before using. You can also use it to toast the buns instead of plain butter for even more flavor if you want.
Q: Singles or doubles — what do you recommend?
A: Doubles if you want the full meatball parm experience — two stacked patties make it feel hearty and indulgent. Singles are great if you want something a little lighter or are serving a crowd.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Made these tonight and they were amazing! Will definitely be making again. Super quick and easy!
I ended up with quite a bit of the pesto aioli and garlic butter leftover to use for another meal.