Juicy Smash Burger (Printable Version)

Classic American patties smashed to perfection with crispy edges and melty cheese on toasted buns.

# What You Need:

→ For the Burgers

01 - 1 pound ground beef (80/20 blend preferred)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 2 tablespoons unsalted butter (for toasting buns)

→ For Assembly

06 - 4 brioche or potato burger buns
07 - ¼ cup mayonnaise
08 - 1 tablespoon yellow mustard
09 - 1 small red onion, thinly sliced
10 - 1 large dill pickle, sliced
11 - 1 cup shredded iceberg lettuce
12 - 2 medium tomatoes, sliced

# Directions:

01 - Divide the ground beef into 4 equal balls. Handle the meat minimally to avoid overworking.
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter the cut sides of the buns and toast them on the skillet until golden brown. Set aside.
04 - Place beef balls onto the hot skillet. Using a sturdy spatula, press down firmly to flatten each ball into a thin patty about ½ inch thick.
05 - Season each patty with salt and pepper. Cook undisturbed for 2–2½ minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1–1½ minutes until cheese is melted and patty is cooked through.
07 - In a small bowl, mix mayonnaise and mustard. Spread on both sides of each toasted bun.
08 - Assemble each burger: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy.

# Expert Tips:

01 -
  • The secret to restaurant style burgers at home without any special equipment
  • Crispy lacy edges that create irresistible texture in every bite
  • Ready in 20 minutes flat for those weeknight craving emergencies
02 -
  • Dont use lean beef or you'll miss out on the crispy edges that make smash burgers special
  • Let the skillet get properly hot before adding the meat or you'll steam instead of sear
  • Season after the smash not before so the salt doesnt fall off during pressing
03 -
  • Use a heavy metal spatula not silicone so you can really press down hard
  • Let the meat come to room temperature for 10 minutes before cooking for more even results

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