Smash Burger Recipe

Form balls

Divide the chilled 1 lb of 80/20 ground beef into 4 equal portions and gently roll each into a loose ball about 3 ounces each. Do not overwork the meat; keep it lightly packed and cold.

Preheat griddle/skillet

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash the patties

Place two meat balls on the hot griddle spaced apart. Using a stiff spatula or a heavy flat press (or another large spatula), smash each ball firmly and quickly into a thin patty about 1/4 inch thick. Hold the press for 10–15 seconds to ensure good contact with the pan.

Season

Immediately season the exposed top of each smashed patty with a light sprinkling of kosher salt and freshly ground black pepper (about 1/8–1/4 tsp salt and a pinch of pepper per patty).

Cook and flip

Cook the patties undisturbed for 2 minutes, until the edges are deeply browned and crisp. Use a thin spatula to scrape and flip each patty. Cook the second side for 30–45 seconds.

Add cheese and finish

After flipping, place a slice of American cheese on each patty and let it melt for about 30–45 seconds. If you prefer extra melt, cover briefly with a lid or a dome for 10–15 seconds.

Repeat for remaining patties

Repeat the smashing, seasoning, cooking and cheesing steps with the remaining two meat balls. Work in batches if needed to avoid overcrowding the pan.

Toast the buns

While the patties cook or in a separate skillet, spread the softened butter on the cut sides of the 2 buns. Place buns butter-side down on the griddle until golden brown and crisp, about 30–60 seconds. Remove and keep warm.

Stack patties

Place one or two cheesy smash patties on each bottom bun depending on preference. Smash burger style often uses double patties (use two patties per sandwich if you made 4 patties).

Assemble

Spread about 1 teaspoon mustard and 1 teaspoon ketchup on the top bun halves (adjust to taste). Add thinly sliced onion, 3 pickle slices, and lettuce leaf to the bottom bun (on top of the patties or beneath, as you prefer). Close the sandwich with the dressed top bun.

Serve

Serve immediately while hot so the patties remain crispy at the edges and the cheese is melted. Enjoy with fries or a side of your choice.