Smash Burger Recipe
Make Smash Burger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Patties
Buns & Cheese
Sauce & Toppings
Method
Sauce & Toppings
- 1
Make the burger sauce
In a small bowl, combine mayonnaise, ketchup, and mustard. Whisk until smooth. Taste and adjust — add a pinch of salt or a drop of pickle brine if you want tang. Set aside in refrigerator while you cook patties.
- 2
Prepare toppings
Thinly slice the red onion into rings or half-rings and separate into single layers. Shred or finely chop iceberg lettuce. Lay out pickle chips. Keep toppings chilled until assembly.
Beef Patties
- 3
Portion the beef
Divide the 1 lb of 80/20 ground beef into 4 equal portions (~4 oz each). Gently roll each portion into loose balls — do not overwork the meat.
- 4
- 5
Smash the patties
Place two beef balls on the hot surface (work in batches so the pan isn't crowded). Immediately press each ball firmly with a heavy spatula or a dedicated burger press wrapped in parchment so they flatten into thin discs about 1/4" thick. Hold pressure for 10–12 seconds to get a good sear and edge crust (the 'maillard' crust).
- 6
Season and cook first side
Season the exposed side of the smashed patties with a light pinch of kosher salt and a little black pepper. Cook without moving for 2 minutes, until the edges are deeply browned and crispy.
- 7
Flip, cheese, and finish
Use a sturdy spatula to scrape under each patty and flip. Immediately place a slice of American cheese on each patty. Cook for an additional 30–45 seconds until cheese is melted and interior reaches desired doneness (smash patties are thin — medium is typically reached quickly). Remove patties to a warm plate and cover loosely with foil while you toast buns and finish remaining patties.
- 8
Repeat
Repeat smashing and cooking with any remaining beef balls, ensuring the pan stays hot and adding a little more oil between batches if needed.
Buns & Assembly
- 9
- 10
Assemble the smash burgers
Spread about 1 tablespoon (adjust to taste) of the prepared sauce on the bottom bun. Place one or two cheese-topped patties on each bottom bun (traditional smash burgers often stack two thin patties per sandwich). Add 2 pickle chips, a few rings of red onion, and a small handful of shredded iceberg lettuce. Spread a thin layer of sauce on the top bun and close the sandwich.
- 11
Serve
Serve immediately while hot so the buns stay crisp and cheese is melty. Offer extra sauce and pickles on the side.