Plain Jane Smashburger Recipe

Portion meat

Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Gently roll each portion into a loose ball; do not overwork the meat.

Prepare buns and onions

Separate buns and spread softened butter evenly on cut sides. Thinly slice onion if not pre-sliced and set aside 1/2 cup for cooking.

Heat equipment

Place a large cast-iron skillet or heavy flat griddle over medium-high heat. Let it heat for 5 minutes until very hot. Have a heavy spatula or metal turner and something flat (a smaller spatula or second spatula) to press patties ready.

Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat. Add the thinly sliced onion to a corner of the pan and spread into a thin layer to lightly caramelize while you cook patties (about 3–4 minutes), stirring occasionally so they brown but don’t burn.

Place two beef balls on the hot skillet, leaving space between them. Immediately press each ball firmly with a heavy spatula (or using a second spatula on top) to flatten into a very thin patty, roughly 3–4 inches across. Hold the press for 10–15 seconds to maintain contact with the hot surface (this creates the characteristic crust). Repeat with the other two balls if space allows, or cook in two batches.

Season the exposed top of each patty with about 1/4 teaspoon kosher salt and a light sprinkle of black pepper while they cook. Cook the patties, undisturbed, for 2 to 2½ minutes until deeply browned around the edges.

Flip each patty using a thin metal spatula. Immediately place one slice of American cheese on each patty. Cook for another 60–90 seconds until cheese is melted and the patty is cooked through but still juicy. If cooking in batches, hold finished patties on a warm plate tented loosely with foil.

While the second batch cooks (or after all patties are done), wipe the skillet lightly if necessary and return to medium heat. Place buttered buns, cut-side down, on the skillet and toast for 30–60 seconds until golden and lightly crisp. Remove buns.

Build each burger: place bottom bun on plate, add a small spoonful of the cooked onions (dividing the 1/2 cup between buns), place the cheeseburger patty on top, add two pickle slices, then the top bun. If using ketchup or mustard, spread on top or bottom bun to taste before assembling.

Serve immediately while hot and crusty.