Juicy Smash Burger (Printable)
Classic American smash burger with crispy edges, juicy beef patties, and melty cheese on toasted buns.
# Ingredient List:
→ For the Burgers
01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 2 tbsp unsalted butter (for toasting buns)
→ For Assembly
06 - 4 brioche or potato burger buns
07 - 1/4 cup mayonnaise
08 - 1 tbsp yellow mustard
09 - 1 small red onion, thinly sliced
10 - 1 large dill pickle, sliced
11 - 1 cup shredded iceberg lettuce
12 - 2 medium tomatoes, sliced
# Steps:
01 - Divide the ground beef into 4 equal balls (do not overwork the meat).
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter the cut sides of the buns and toast them on the skillet until golden brown; set aside.
04 - Place beef balls onto the hot skillet. Using a sturdy spatula, press down firmly to flatten each ball into a thin patty (about 1/2 inch thick).
05 - Season each patty with salt and pepper. Cook undisturbed for 2-2 1/2 minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1-1 1/2 minutes until cheese is melted and patty is cooked through.
07 - In a small bowl, mix mayonnaise and mustard. Spread on both sides of each toasted bun.
08 - Assemble each burger: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy.
# Expert Tips:
01 -
- The technique delivers restaurant-quality crispy edges that home grilling simply cannot achieve
- Everything comes together in twenty minutes for a satisfying weeknight dinner that feels like a treat
02 -
- Resist the urge to press down again after the initial smash—you'll squeeze out all those precious juices
- A heavy cast iron skillet or griddle is essential because lighter pans lose heat too quickly when meat hits them
03 -
- Parchment paper between your spatula and meat makes pressing easier and keeps things from sticking
- A heavy bench scraper helps scrape up all those crispy bits from the pan for extra flavor