Smashed Classic Angus Smash Burger Recipe

Form beef into 4 loose balls (about 4 oz each). Do not compact or overwork the meat; keep them loosely packed to allow good smash contact.

Separate and season toppings: pat lettuce leaves dry, slice tomato into 4 even slices, separate onion into thin rings, and lay out pickles. Portion ketchup and mustard.

Butter the cut sides of the buns lightly with softened butter and set aside.

Preheat

Heat a large cast-iron skillet or flat griddle over high heat until smoking hot (approx. 5–8 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.

Smash

Place two meat balls on the hot surface, spaced apart. Immediately press each ball down flat using a heavy spatula or a sanitized metal burger press lined with parchment until patties are about 1/4-inch thick. Hold pressure for 10–12 seconds to create a crisp edge and good contact for Maillard crust. Repeat for the other two balls if making in two batches.

Season

Season the exposed top of each patty with a light sprinkle of kosher salt and black pepper immediately after smashing.

Cook & Flip

Cook the patties without moving for 2–2.5 minutes until deep brown and crisp at edges. Use a thin spatula to scrape and lift, flip each patty, then immediately place one slice of American cheese on each hot patty so it begins to melt. Cook an additional 45–60 seconds for medium doneness (cheese melted and edges crisp).

While the second side of patties finish, place the buttered cut sides of buns on a clean section of the griddle or in a separate skillet, toast cut-side down until golden (about 30–60 seconds). If desired, sprinkle sesame seeds on toasted tops.

On the bottom bun, spread 1 tablespoon ketchup and 1/2 teaspoon mustard (adjust to taste). Layer with lettuce leaf, one cheese-topped patty, two tomato slices, a few onion rings, and two pickle slices. Add the second patty (double-stack) or assemble single depending on preference. Finish with top bun.

If making two stacked patties per burger, place the second patty on top of the first and add additional toppings between patties as desired.

Allow assembled burger to rest 1 minute to let juices settle. Optionally sprinkle a pinch of finish salt on the bun or tomato. Serve immediately with fries or chips.

Repeat cooking process for remaining meat balls if you cooked in batches.