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Smash Burger

Posted on by regalbeagleonline

  • 4 hamburger buns, split and buttered or spread with mayo
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices American cheese

Topping options:

  • Shredded or leaf iceberg lettuce
  • Thinly sliced onion
  • Sliced tomato
  • Pickles
  • Mustard
  • Mayonnaise
  • Burger sauce

Heat a large cast iron skillet over medium heat. Working in batches as needed, place four split buttered hamburger buns cut-side down in the skillet and toast until golden-brown, 1 to 2 minutes. Transfer to plates or a serving platter cut-side up.

Divide 1 pound lean ground beef into four portions (4 ounces each). Gently roll each one into a ball. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat the same skillet over high heat until it feels very hot when your hand hovers over it (don’t get too close!). Place two meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges, 2 to 3 minutes.

Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with one slice of American cheese. Cook until the second side is browned and the cheese is melted, 1 to 2 minutes. Transfer to the two bottom bun halves. Repeat cooking the remaining two meat balls. Top the burgers with the desired toppings, close each one with a top bun, and serve immediately.

Key Ingredients in Smash Burgers

  • Ground beef: Lean ground beef is ideal here because the beef will shrink up less during the short cooking time (don’t worry, it’s still juicy!).
  • American cheese: Go for deli-sliced American cheese that will melt over the patties like a creamy dream. It’s so much better than the individually wrapped singles!
  • Hamburger bun: As far as I’m concerned, it’s gotta be a Martin’s potato bun—but any squishy hamburger bun will do. Avoid heavier rolls like brioche or pretzel buns because they’re too bready for such a thin griddled patty.
  • Toppings: Keep it simple with a little burger sauce and some pickle chips, or add lettuce, tomato, and onion to complete your smash burger.

Helpful Swaps and Add-ins

  • Onions: Before you flip the burger patties, top the uncooked side with extremely thinly sliced onions and press them into the surface. When you flip the burger, you’ll end up with delicious griddled onions stuck to the patty.
  • Thinner patties: Rather than 4, divide the ground beef into 8 balls and press into ultra-thin patties that will cook for 1 minute per side. Top half of the patties with cheese and stack 2 on each bun. There will be more crispy bits, but it’s a little more work and the patties are more delicate to work with.
  • Cheese: You can omit the cheese or swap in another type depending on your preference—cheddar, Gouda, Muenster, and Swiss all work well.

More Toppings for Smash Burgers

Helpful Tips

Spatula variation: If you don’t have a spatula without slots, you can tightly wrap a slotted spatula with aluminum foil, or place a 4-inch square of parchment paper over the meat ball before pressing down. Griddle method: You can use a cast iron griddle instead of a skillet to cook all four burgers at one time.

Make-ahead and Storage Tips

You can prepare any desired toppings up to a day in advance and refrigerate in separate airtight containers. Leftover patties can be refrigerated separately from the buns and toppings in an airtight container for up to three days.

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