Smash Burger Recipe

Portion meat

Divide the ground beef into 4 equal portions (about 4 oz / 110 g each) and roll each loosely into a ball. Do not compact tightly — loose texture produces a better crust.

Lightly butter the cut sides of the buns and set them aside. Thinly slice onion, shred lettuce, and have pickles and condiments ready.

Heat pan

Place a cast iron skillet or griddle over medium-high heat. Add 1 tbs neutral oil and let it get shimmering hot (about 3–5 minutes). The surface should be very hot to get an instant sear.

Smash and sear

Place two beef balls on the hot skillet spaced apart. Immediately press each ball firmly with a well-oiled metal spatula (or use two spatulas) into a thin patty about 1/4 inch (6 mm) thick — hold the pressure for 10–15 seconds to create a very flat patty and maximize contact with the pan.

Season

Sprinkle each patty with about 1/8 tsp kosher salt and a light dusting of black pepper immediately after smashing.

Cook first side

Let the patties cook undisturbed for 2–3 minutes until edges are deeply browned and crisp.

Flip and cheese

Flip each patty using the spatula, place one slice of American cheese on each patty, and press gently to help the cheese melt. Cook another 30–60 seconds until cheese is melted and the second side is browned. If making more than two patties, add the remaining 1 tbs oil before cooking the next batch and repeat.

While finishing the second side of the patties, place buttered bun halves cut-side down in a separate skillet or on a cooler area of the griddle. Toast until golden-brown, about 1–2 minutes.

Spread 1 tsp mustard on the bottom bun and 1 tsp ketchup on the top bun (adjust to taste).

Place shredded lettuce on the bottom bun, then set the cheesy smash patty on top. Add 3 pickle slices and a few slices of onion. Top with the other patty (for a double) if making doubles — otherwise top with remaining condiments and the top bun.

Press gently to compact and serve immediately while hot and juicy.

Make-ahead: form balls up to 1 day ahead and keep covered in refrigerator. Use 80/20 beef for best flavor and crust. For single patties, divide into 2 portions (8 oz each) and adjust cook times slightly longer.