Smash Burgers Recipe

Portion the beef

Divide the 1 lb grass-fed ground beef into 4 equal balls (about 4 oz / 113 g each). Do not overwork the meat; handle gently and just form loose balls.

Preheat pan

Place a heavy cast-iron skillet or griddle over medium-high heat. Let it heat until shimmering, about 4–5 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Seasoning

Lightly salt and pepper the top of each meat ball just before cooking. Do not mix salt into the meat ahead of time — that can draw out moisture.

Smash

Place 2 meat balls in the hot skillet leaving space between them. Put a sheet of parchment over each ball and firmly press down with a sturdy metal spatula or burger press to flatten to about 1/4 inch thick. Hold pressure for 10–15 seconds to set a thin patty with good contact.

Season the exposed side

Immediately season the exposed (now-flat) surface with a light pinch of salt and pepper.

Cook and caramelize

Cook without moving for 2–3 minutes, until deep brown and crisp edges form. Using the spatula, scrape under the patty to release it and flip. If cooking two at a time, cook the next two after the first flip. After flipping, place a slice of cheese on each patty and cook another 30–60 seconds until cheese melts and internal temperature reaches 155–160°F (for medium-well; grass-fed cooks faster, so watch closely).

Repeat

Repeat smashing and cooking with the remaining meat balls, adding a little oil if the pan becomes dry.

Toast buns

While patties cook, spread 1 tablespoon butter on cut sides of the 2 buns. After the first round of patties has been flipped (when there is still time), place buns butter-side down on the hot skillet or griddle and toast until golden brown, about 30–60 seconds. Remove and keep warm.

Caramelize onions (optional)

If you prefer softened onions, add the 1/2 cup thinly sliced yellow onion to the skillet off to one side (add a little oil if needed) and cook over medium heat until translucent and lightly browned, about 4–6 minutes. Remove from pan and keep warm.

Assemble burgers

Spread mayonnaise on the bottom bun, ketchup and mustard on the top bun (or apply to taste). Place lettuce leaf on bottom bun, then stack two smashed patties (cheese side up) on each bottom bun. Top with tomato slice, pickles, and caramelized or raw onions. Close with the top bun.

Serve smash burgers immediately while hot. Provide extra ketchup, mustard, and pickles at the table. Leftover patties can be refrigerated for up to 2 days; reheat briefly in a hot skillet to maintain crust.