Smash Burger Recipe

portion

Divide the ground beef into 4 equal portions (about 4 oz each) and loosely roll each into a ball. Do not overwork the meat — keep it gently packed.

preheat

Heat a heavy cast-iron griddle or large skillet over high heat until very hot, about 5 minutes. Add the vegetable oil and spread; it should shimmer and just begin to smoke.

smash

Place 1–2 beef balls (depending on pan size) on the hot surface, leaving space. Immediately press each ball down flat with a heavy spatula or a dedicated burger press to about 1/4 inch thickness. Hold pressure for 10–15 seconds to ensure contact and a good sear.

season

Season the exposed tops of the patties with kosher salt and black pepper right after smashing.

cook and flip

Cook without moving until deeply browned and edges are crisp, about 2 minutes. Use a sturdy spatula (and a second spatula if needed) to scrape under and flip the patties. Immediately season the new top side lightly with salt and pepper.

cheese melt

After flipping, place a slice of American cheese on each patty. Cook another 30–60 seconds until cheese is melted and patties are cooked through (internal temp ~160°F). Remove to a plate and tent lightly with foil while you toast buns and finish remaining patties.

Butter and toast the buns: while patties rest, spread softened butter on cut sides of buns. Place them butter-side down on the hot griddle or in a separate skillet over medium-high heat. Toast until golden brown, about 30–60 seconds. Remove and set aside.

Assemble the burgers: Spread about 1 tablespoon of smashburger sauce on the bottom bun. Add shredded lettuce, tomato slice, and dill pickle slices. Place one cheese-covered patty on top of the vegetables. If you prefer a double, stack a second patty. Top with thinly sliced onion and the top bun spread with remaining sauce if desired.

Serve: Serve immediately while patties are hot and crisp at the edges. Provide extra napkins — smash burgers are juicy and flavorful.