Single Smash Burger Recipe

Divide and shape

Divide the 1 lb ground beef into two equal balls (about 8 oz / 225 g each). Lightly pat each into a loose ball; do not overwork — keep them loosely packed so they smash thin and stay juicy.

Preheat

Heat a heavy skillet or griddle over high heat until smoking-hot (about 5 minutes). Add 1 tablespoon neutral oil and spread to coat the cooking surface.

Smash and sear

Place one beef ball on the hot surface. Immediately place a square of parchment or wax paper over the ball and press down hard with the flat, heavy spatula to flatten to about 1/4-inch (6 mm) thickness. Hold pressure for 10–15 seconds to ensure maximum contact. Season the top with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat for the second ball, leaving space between patties.

Cook first side

Allow the patties to cook without moving until deep brown and crispy at the edges, 2 to 3 minutes. You should see juices begin to bubble up across the surface.

Flip and cheese

Using the spatula, scrape under each patty and flip. Immediately season the now-cooked side with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place one slice of American cheese on top of one patty (or split the cheese between patties if you prefer double-cheese). Cook 30–60 seconds more, just until cheese melts and edges crisp.

Toast buns

While the patties cook (or briefly after removing patties), spread 1/2 tablespoon softened butter evenly on each cut face of the bun. Place buns butter-side-down on the hot skillet and toast until golden brown, about 20–40 seconds. Remove and set aside.

Assemble sauce

Spread 1 teaspoon yellow mustard on the bottom bun and 1 teaspoon ketchup on the top bun (or reverse, according to preference).

Assemble burger

Place the cheese-topped patty on the bottom bun. If you cooked two patties and want a double, stack the second patty on top. Add 4 pickle slices, 3 rings of thinly sliced red onion, and a leaf of lettuce if using. Cap with the top bun.

Serve

Serve immediately while hot to retain crisp edges. Optionally serve with extra ketchup, fries, or chips.

After cooking, wipe the skillet while still warm with a paper towel to remove excess grease. Use the spatula to scrape stuck-on brown bits (great for flavor if making more burgers). For juicier results, use 80/20 beef and avoid pressing the patties while they cook.