Juicy Smash Burger (Printable)

Thin, crispy-edged beef patties with melty cheese on toasted buns with fresh toppings.

# What You’ll Need:

→ For the Burgers

01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp kosher salt
03 - ½ 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 - ¼ 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

# How-To Steps:

01 - Divide the ground beef into 4 equal balls without overworking the meat to preserve texture.
02 - Heat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter the cut sides of the buns and toast 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 ½ inch thick.
05 - Season each patty with salt and pepper. Cook undisturbed for 2 to 2½ minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1 to 1½ 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 - Layer each burger with bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, and top bun.
09 - Serve immediately while hot and juicy.

# Expert Advice:

01 -
  • The crispy lace edges create texture you just cant get from a regular grilled patty
  • Everything happens in one pan in under twenty minutes
  • The fat-to-lean ratio means these stay impossibly juicy despite the aggressive smash
02 -
  • A really hot pan is everything—if youre not seeing immediate sizzling and smoke, wait longer
  • Dont be afraid to press hard when smashing—thin equals crispy which is the whole point
  • The patty will shrink as it cooks so make it wider than your bun initially
03 -
  • Work in batches if your pan is crowded—overlapping patties steam instead of crisp
  • Let your beef come to room temperature for ten minutes before cooking for more even cooking
  • A cast iron skillet really does make a difference but any heavy pan will work

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