Smashburger Recipe

Divide meat

Portion the ground beef into 4 equal balls (about 4 oz / 115 g each). Do not overwork the meat; handle gently and loosely form into balls.

Preheat griddle or skillet

Place a large cast-iron skillet or flat griddle over high heat and let it get smoking hot, about 5 minutes. The surface must be very hot to achieve a good crust.

Oil the surface

Brush or spread 1 tablespoon neutral oil across the hot skillet to create a thin coating. Wipe excess off with a spatula if it smokes heavily.

Smash the patties

Place 1–2 meat balls on the hot surface (work in batches if needed). Immediately press each ball flat with a heavy metal spatula or a dedicated ‘smash’ tool until patties are about 1/4-inch thick. Hold pressure for 10–15 seconds to set the crust.

Season the patties

Immediately sprinkle about 1/4 teaspoon kosher salt and a light grind of black pepper onto each smashed patty while the top is still wet with juices so seasoning adheres.

Cook first side and scrape

Cook without moving until the edges are deeply browned and the underside has a crisp crust, about 2 to 2.5 minutes. Use a thin spatula to scrape under the patty and flip, scraping up flavorful browned bits.

Top with cheese

After flipping, place a slice of American cheese on each patty. Cook another 30–60 seconds until cheese is melted and the patty is cooked through (internal temp ~160°F / 71°C). Remove to a warm plate. Repeat for remaining patties.

Prep buns

While patties are cooking, split the buns and spread about 1/2 tablespoon softened butter on each cut side (total 2 tablespoons for 4 buns).

Toast buns

After removing the last patty, reduce heat to medium-low and place buns cut-side down on the skillet. Toast until golden and lightly crisp, about 30–60 seconds. Remove and keep warm.

Assemble burgers

On the bottom bun spread 1/2 tablespoon yellow mustard and 1/2 tablespoon ketchup. Place a cheese-topped patty (or stack two for a double) on the sauced bun. Add 2 pickle slices, a few thin red onion rings (about 2–3), and a small handful (about 2 tablespoons) of shredded iceberg lettuce. Top with the bun crown.

Serve immediately while hot. Provide extra ketchup, mustard and pickles at the table. SmashBurgers are best eaten right away to preserve the crisp crust and melted cheese.