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–+ servings

Meatball Parmesan Smash Burgers

Everything you love about a meatball parmesan sandwich, 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 brioche bun. It's messy, it's over the top, and it's so good!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yields6 singles or 3 doubles
Print Recipe Pin Recipe
Servings6 singles or 3 doubles

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

  1. In a small bowl, combine the melted butter, parmesan, parsley, garlic, salt, pepper, and oregano.
  2. Stir until fully combined and set aside.

MAKE THE PESTO AIOLI

  1. In a small bowl, stir together the pesto and mayo until fully combined.
  2. Set aside.

TOAST THE BUNS

  1. Butter the cut sides of the brioche buns.
  2. Toast in a skillet or griddle over medium heat for 2 to 3 minutes until golden. Set aside.

SMASH THE BURGERS

  1. 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.
  2. Crank the heat to high and lightly grease the same skillet or griddle.
  3. 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.
  4. Cook for 2 to 3 minutes until the edges are crispy and browned.
  5. 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.
  6. For doubles, stack two cooked patties on top of each other.

ASSEMBLE

  1. Spread pesto aioli generously on the bottom bun.
  2. Add the cheesy patty, or stack two for a double.
  3. Brush garlic butter over the top bun and add more pesto aioli if desired, then place it on and serve immediately.

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.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!