Biscuits and Gravy Smash Burgers
Biscuits and gravy might be one of my favorite comfort meals that I rarely have, while smash burgers are one of my favorite comfort meals that I have all the time! Put them together and you have an epic over the top brunch that combines two comfort classics! It’s all about the perfect biscuits that make this recipe special. And yea, it’s messy! I had the first few bites holding it, but then I ate the rest with a fork.
The idea for biscuits and gravy smash burgers
I was editing some older posts of mine and I came across this burger that is on an english muffin and has a sausage gravy on top that is flavored with hot sauce and maple syrup! I had totally forgotten about the recipe and was really obsessed with how good it looked. That got me thinking, why didn’t I serve this sausage gravy burger on biscuits, and could I upgrade it to a smash burger? I set out to correct my past faults with this new recipe.
Make the perfect biscuits
Anytime I make biscuits I follow Virginia Willis’s recipe for cathead biscuits that is available on the Martha Stewart website. This is quite simply the best biscuit recipe there is. I used to be on the fence about biscuits in general, and these have changed my opinion completely.
The recipe says to cut and chill the butter. I usually cut it up and spread it on a plate like you see in the photo. Then I put the plate into the freezer for about a half hour. Mix the flour, baking powder, and salt, then use a pastry cutter to cut the butter into the flour. Keep going until you only see small bits of butter. Stir in the buttermilk.
Don’ stir too much! Pour the shaggy mess on to a floured surface and roll it out. I like to fold it onto itself and roll it down a couple times until the whole thing is a bit smoother. Then cut out the biscuits into a burger size so they will be perfect buns for these smash burgers!
Make the sausage gravy
Sausage in the pan first, then some butter, salt, pepper, pepper flakes, and dried chives. Add in the flour and stir to combine. Finally finish with milk and a little cream.
Make the smash burgers
Roll the meat into balls and season with salt and pepper. Get them on a hot pan, then flip and smash! Make sure you smash them as hard as you can.
Crack the egg, add cheese to the smash burgers, and stack them up so they are ready to go on top of the biscuits and gravy.
Build the biscuits and gravy smash burgers
Start with the bottom biscuit, then add sausage gravy, then the smash burgers, then more gravy, then the egg, and finally the top biscuit! I think it is best to serve it open face like this and let the eater decide what they want to do.
Personally, I picked it up for a few bites, then put it down and finished it with a fork. Then took a nap.
Serve the biscuits and gravy smash burgers
Look at all that eggy goodness! Biscuits and gravy smash burgers are one of the most epic brunches I have ever had!
Twists on this recipe
I mentioned before that this is the recipe I follow for biscuits. If you have a favorite biscuit recipe, you can use yours! You could also use store bought. You could make this biscuits and gravy burger with sausage patties if you wanted, or sausage smash burgers.
For more over the top brunches, check out my pork belly egg and cheese bao, red curry biscuits and gravy, or this carbonara egg benedict!
Biscuits and Gravy Smash Burger
Equipment
Ingredients
Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 stick butter cut into cubes, then chilled
- 1 cup buttermilk
Sausage Gravy
- 1 pound sage breakfast sausage
- 1 small onion diced
- 2 tablespoon butter
- 1/4 cup flour
- salt and pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon dried chives
- 2 cups whole milk
- 1/2 cup heavy cream
Burgers
- 24 ounces ground beef 80/20
- 4 eggs
- 8 slices cheddar cheese
- salt and pepper
Instructions
Biscuits
- Preheat oven o 500
- Mix the flour, baking powder, and salt in a bowl. Add in the butter and use a pastry cutter to mix the butter into the flour. Continue to do this until you see no bits of butter that are larger than a pea.
- Stir in the buttermilk until it is combined into a shaggy mess of a dough.
- Pour onto a floured surface and flatten it with a rolling pin. Fold over self and flatten again. Do this maybe 3 times until it feels like a unified piece of dough. Roll until it is about an inch thick.
- Use something to cut them. I used a cup measure today and sometimes I use a glass. Make sure it is "burger sized". You will probably have to cut only 3, then re-roll the scraps and cut the 4th.
- Place on a greased baking sheet or one with parchment paper. I like to place them somewhat close together so the sides stay softer. Bake at 400 for about 12 minutes until the top is brown.
Gravy
- Add the sausage to a pan over high heat and cook 5 minutes. Once some grease is in the pan add in the onion. Cook about 10 more minutes to brown and cook through. Make sure you break up the sausage as you cook it so it is in small pieces.
- Add in the butter, flour, a pinch of salt, some pepper, pepper flakes, and dried chives. Stir well to combine making sure to get any lumps of flour that may form. Cook, stirring often, for 3-5 minutes until the flour darkens slightly.
- Stir in the milk and cream and bring to a simmer. Gently simmer for a few minutes to thicken. Remove from heat.
Bring it together
- Form 3oz balls of beef and season with salt and pepper. Preheat a cast iron pan to high heat. Depending on how large your pan or griddle is, you might have to do this one burger (two patties) at a time.
- Add the beef balls to the pan and brown on one spot. Then flip so the browned spot is on top.
- Smash as thin as you possibly can with a spatula or griddle press. Cook 2 minutes.
- Flip the burgers and add cheese. Stack them on top of each other.
- Fry the eggs with salt and pepper.
- USe your hands to pull the biscuits in half. Put a bottom biscuit down first, then some sausage gravy. Add the double burger, then more gravy. Top with an egg and serve open faced with the top of the biscuit.