Smash Burger Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon strips in a single layer on the rack or directly on the foil.

Bake bacon until crisp, 12–18 minutes depending on thickness. Remove and transfer to a paper-towel-lined plate to drain. Keep warm or reheat briefly in a pan just before assembling if needed.

Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form loose balls—don’t overwork the meat. Season the top of each ball lightly with a pinch of kosher salt and a light sprinkle of black pepper; do not compress into patties yet.

Heat a heavy skillet or cast-iron griddle over medium-high to high heat until very hot. Add the vegetable oil and swirl to coat. The skillet should be shimmering but not smoking heavily.

Smash and sear

Place 1 or 2 beef balls (work in batches so they don’t crowd) on the hot skillet. Immediately press each ball flat with a sturdy spatula or burger press to form a thin patty (about 1/4 to 1/3 inch thick). Hold pressure for 10–15 seconds to ensure good contact. Cook without moving until deep brown and crispy around the edges, about 2–3 minutes.

Flip the patties and immediately place one slice of American cheese on each patty. Cook on the second side for another 30–60 seconds, until cheese is melted and the patty is cooked through. Transfer patties to a plate and tent with foil to keep warm. Repeat with remaining meat.

While finishing the last patties, split the English muffins and butter the cut sides. Toast them cut-side down in a clean skillet over medium heat until golden and crisp, about 1–2 minutes.

Spread mustard on the bottom English muffin halves and ketchup on the top halves (adjust to taste). Place one cheesed patty on each bottom half. Top each patty with two strips of baked bacon (fold if needed to fit), and add pickles. Add optional shredded lettuce or tomato if using.

Place the top muffin halves over the toppings. Press lightly, slice in half if desired, and serve immediately while hot.