Mini Smashburgers Recipe

Form meat balls

Divide the 1 lb of 80/20 ground beef into eight equal portions (about 2 oz / 55 g each). Gently roll each portion into a loose ball—do not overwork the meat. Keep the balls chilled until ready to cook (they can sit on a plate in the fridge for up to 15 minutes).

Preheat pan

Place a cast-iron skillet or flat griddle over medium-high heat and let it get very hot, about 5 minutes. The surface should be smoking slightly but not burning.

Oil the surface

Add the 2 tsp neutral oil to the hot skillet and spread to coat the surface. Wipe excess with a paper towel if there's pooling oil.

Smash the patties

Place four meat balls on the hot skillet, spaced well apart. Cover each ball with a piece of parchment paper and immediately press down firmly with a heavy metal spatula (or another spatula pressed on top) to flatten the ball into a thin patty (about 1/4 inch / 6 mm thick). Hold pressure for 10–15 seconds to set the edges. Remove the parchment paper.

Season and sear

Immediately sprinkle each flattened patty with a light pinch of kosher salt and a small grind of black pepper. Let cook without moving until the edges are deeply browned and crisp, about 2–3 minutes.

Flip and top with cheese

Using the spatula, scrape under the patty to flip it over. Top each patty with a slice of American cheese (or torn cheddar to fit) and cook another 30–45 seconds until the cheese melts and the patty is cooked through. Remove patties to a warm plate. Repeat the process with the remaining four meat balls (you can smash in batches).

Toast buns

While you cook the second batch of patties (or after removing cooked patties), spread the softened butter on cut sides of the 8 mini buns. Place buttered side down on the hot skillet and toast until golden, about 30–60 seconds. Watch closely to avoid burning.

Sauce & spread

Spread 1/2 tsp yellow mustard and 1/2 tsp ketchup on the bottom half of each toasted bun (adjust to taste).

Assemble sliders

Place one cheeseburger patty on each prepared bottom bun. Top with a slice of dill pickle, a few rings of thinly sliced red onion, and a small handful (about 1 tbsp) of shredded iceberg lettuce if using. Cap with the toasted top buns.

Serve

Serve immediately while hot so the cheese is melty and edges remain crisp. Provide napkins—mini smashburgers are best eaten right away.

If you want extra-crispy edges, press and hold a few more seconds when smashing. For juicier burgers, avoid over-salting before smashing; a light sprinkle is enough. Let skillet cool slightly before wiping clean; use a spatula to deglaze with a little water if needed to lift browned bits.