Smash burgers are the ultimate burger. Thin patties smashed into a screaming-hot skillet. Lacy, crispy edges. Beefy, juicy center. Double them up. Add American cheese. You’ll never cook a thick patty again.
Ingredients
Serves 4 (makes 8 patties / 4 double burgers).
- 2 lbs (900g) ground beef (80/20 — don’t go leaner)
- 1 tsp salt
- 1 tsp black pepper
- 8 slices American cheese (or cheddar/provolone)
- 4 burger buns (potato buns recommended)
- 2 tbsp butter (for toasting buns)
- Optional toppings: pickles, onion, lettuce, tomato, special sauce
Step-by-Step Instructions
Step 1: Prep
- Divide beef into 8 balls (about ¼ cup / 4 oz each). Do not overwork — loosely form.
- Season generously with salt and pepper.
Step 2: Heat Skillet
- Heat a cast iron skillet or griddle over high heat until smoking hot (5-7 minutes). No oil needed — the fat will render.
Step 3: Smash & Cook
- Place a beef ball in the skillet. Smash firmly with a heavy spatula or bacon press until very thin (about ¼ inch).
- Cook 60-90 seconds until edges are brown and crispy. Scrape under the patty with a metal spatula to flip.
- Flip. Add cheese immediately. Cook 30 seconds more.
- Repeat with remaining patties (work in batches, don’t crowd).
Step 4: Toast Buns
- Butter cut sides of buns. Toast in the skillet until golden.
Step 5: Assemble
- Stack two cheesy patties per bottom bun. Add pickles, onion, lettuce, and sauce. Top with bun.
Step 6: Serve
- Serve immediately. That crust is the whole point.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 double burgers | Difficulty: Easy
Storage Notes
Best fresh. Smash burgers don’t reheat well — the crispy crust is a one-time magic trick. Cooked patties can be refrigerated for 2 days but texture suffers. Leftovers? Chop up and toss in scrambled eggs or mac and cheese.
