Single Patty Smashburger Recipe

Portion and form

Divide 1/4 lb of 80/20 ground beef into a loosely packed ball approximately 3 inches in diameter. Do not overwork the meat — handle minimally to keep it tender.

Preheat surface

Place a cast iron skillet or heavy griddle over medium-high heat and let it heat until shimmering, about 4–6 minutes. The surface should be very hot to get immediate sear. Add 1 tsp neutral oil and spread to coat.

Smash

Place the beef ball on the hot surface. Immediately place a sheet of parchment paper over the ball and press down firmly with a heavy metal spatula (or use a second spatula and a heavy weight) to flatten it into a thin patty — about 1/8 to 1/4 inch thick and roughly the diameter of the bun. Hold pressure for 10–15 seconds to maintain shape.

Season and cook

Remove the parchment, sprinkle 1/4 tsp kosher salt and 1/8 tsp black pepper evenly over the exposed top of the patty. Cook without disturbing for 2–2.5 minutes until the edges brown and crispy and juices begin to bubble on the surface.

Flip and cheese

Using the spatula, scrape under the patty and flip it. Immediately place 1 slice American cheese onto the hot patty so it melts as residual heat cooks the underside, about 30–45 seconds more. Total cook time should be roughly 2.5–3 minutes.

While the patty cooks (after first minute), split the bun and butter both cut sides with 1/2 tbsp softened butter. Place cut-side down on a separate area of the skillet or griddle and toast until golden brown and crisp, about 30–60 seconds. Remove and keep warm.

Once the cheeseburger patty is finished, remove it to the toasted bottom bun.

Spread 1/2 tsp yellow mustard on the bottom bun beneath the patty if desired before placing the patty; alternatively spread on the top bun. Add 3 dill pickle slices atop the melted cheese (or on the underside of the top bun).

Arrange 2 tbsp thinly sliced yellow onion over the pickles or on top of the patty. Add shredded iceberg lettuce (1/4 cup) if using.

Lightly spread 1/2 tsp ketchup on the inside of the top bun. Close the sandwich and press gently to settle fillings.

Serve immediately while hot to preserve crisp edges. Optionally serve with extra ketchup, fries, or pickles on the side.