Juicy Smash Burger (Printer-friendly)

Crispy-edged beef patties with melted cheese on toasted buns, ready in 20 minutes for a satisfying homemade meal.

# What You'll Need:

→ Beef

01 - 1 lb ground beef (80/20 blend recommended)

→ Seasonings

02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Buns & Toppings

04 - 4 burger buns
05 - 4 slices American cheese (or cheddar)
06 - 1 small red onion, thinly sliced
07 - 1 large tomato, sliced
08 - 4 lettuce leaves
09 - 4 tbsp burger sauce (mayonnaise, ketchup, mustard blend)
10 - 2 tbsp unsalted butter (for toasting buns)

→ Optional Additions

11 - Dill pickle slices

# How to Prepare:

01 - Divide the ground beef into 4 equal portions and loosely roll into balls. Do not pack tightly to ensure proper texture.
02 - Heat a large cast-iron skillet or griddle over high heat until very hot, approximately 5 minutes.
03 - Place the beef balls on the hot skillet. Using a heavy spatula or burger press, smash each ball down firmly until about 1/2-inch thick.
04 - Season immediately with salt and pepper. Cook without moving for 2-3 minutes until edges are deeply browned and crispy.
05 - Flip burgers, top each patty with a slice of cheese, and cook 1-2 minutes more until cheese melts and burgers are cooked through.
06 - While burgers cook, melt butter in a separate skillet or on the griddle. Toast buns, cut side down, until golden brown.
07 - Spread burger sauce on bottom buns, add lettuce, tomato, and onion. Top with smash patties, pickles if desired, and cover with top bun.
08 - Serve immediately with crispy fries or coleslaw if desired.

# Expert Advice:

01 -
  • The crispy lacey edges create this incredible texture contrast that makes every bite interesting
  • These come together in under 20 minutes but taste like they came from a serious burger joint
02 -
  • Dont try to flip these too early or you will lose that gorgeous crust that makes smash burgers special
  • Let the pan get properly hot before adding any meat or you will just steam the beef instead of searing it
03 -
  • Put a small indent in the center of each ball before smashing to help them stay flat
  • Let the patties rest on the bun for 30 seconds before serving so the juices redistribute

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