Juicy Smash Burger (Print View)
Crispy-edged beef patties with melted cheese on toasted buns, topped with fresh vegetables and savory sauce.
# What You Need:
→ Beef
01 - 1 lb ground beef (80/20 blend recommended)
→ Seasonings
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Buns & Toppings
04 - 4 burger buns
05 - 4 slices American cheese (or cheddar)
06 - 1 small red onion, thinly sliced
07 - 1 large tomato, sliced
08 - 4 lettuce leaves
09 - 4 tbsp burger sauce (mayonnaise, ketchup, mustard blend)
10 - 2 tbsp unsalted butter (for toasting buns)
→ Optional Additions
11 - Dill pickle slices
# How to Make It:
01 - Divide ground beef into 4 equal portions and loosely roll into balls without packing tightly.
02 - Heat a large cast-iron skillet or griddle over high heat until very hot.
03 - Place beef balls on hot skillet. Using a heavy spatula or burger press, smash each ball down firmly until about ½-inch thick.
04 - Season immediately with salt and pepper. Cook without moving for 2–3 minutes until edges are deeply browned and crispy.
05 - Flip burgers, top each patty with a slice of cheese, and cook 1–2 minutes more until cheese melts and burgers are cooked through.
06 - While burgers cook, melt butter in a separate skillet or on the griddle. Toast buns, cut side down, until golden brown.
07 - Spread burger sauce on bottom buns, add lettuce, tomato, and onion. Top with smash patties, pickles if desired, and cover with top bun.
08 - Serve immediately.
# Expert Tips:
01 -
- The crispy, lacey edges are what make smash burgers completely different from regular patties
- Everything comes together in under 20 minutes, making it perfect for weeknight dinners or weekend lunches
02 -
- Do not use lean beef or your burgers will be dry and sad
- Seasoning after smashing keeps the salt from falling off during the press
03 -
- Let your meat come to room temperature for about 15 minutes before cooking
- Invest in a good heavy spatula because flimsy ones will bend when you smash