Smashburger Recipe

Make sauce and prep produce

Stir together mayonnaise, ketchup and mustard in a small bowl until smooth. Taste and adjust — set aside. Slice tomato thinly, shred lettuce or separate leaves, slice pickles and onion. Set toppings within reach.

Split buns and spread softened butter on cut sides. Keep ready for toasting. If using room-temperature beef, keep it chilled until immediately before cooking to minimize smearing.

Portion the beef

Divide the 1 lb ground beef into 4 equal portions (~4 oz / 115 g each). Gently roll each portion into a loose ball — do not overwork the meat.

Heat the cooking surface

Heat cast-iron skillet or griddle over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add 1–2 tbs neutral oil and spread to coat the surface.

Smash and sear

Place one or two beef balls on the hot surface, leaving space between them. Immediately place a piece of parchment or wax paper over a sturdy metal spatula and use it (or a second spatula) to press the ball down firmly and evenly into a thin patty, about 1/8-inch thick. Hold pressure for 10–15 seconds to ensure a thin, even sear. Season the exposed top with about 1/4 tsp kosher salt and a light sprinkle of black pepper. Repeat for remaining balls in batches.

Cook and flip

Cook the smashed patties without moving for 2–2.5 minutes, until edges are deeply browned and crisp. Use the spatula to scrape under the patty, loosen it, flip, and immediately add a slice of American cheese to the hot patty. Cook an additional 30–45 seconds to melt the cheese and finish cooking. Transfer cooked patties to a warm plate. Repeat with remaining patties.

On the same skillet or griddle, reduce heat to medium-low. Add remaining 1 tbs butter and spread. Place buttered bun cut-sides down and toast until golden and crisp, about 30–60 seconds. Remove from heat.

Assemble each burger: spread about 1 tbs sauce on the bottom bun, add shredded lettuce, place a cheese-topped smashed patty, add pickles, tomato slices, and raw onion if using. Spread another 1 tbs sauce on the top bun (or place top bun plain) and close the burger.

Serve immediately while patties are hot and edges are crisp. Provide napkins—smashburgers are juicy and delicious.