Classic Smash Burgers
Quick answer
Roll 1 pound of 80/20 ground beef into 8 loose balls. Smash each one thin on a very hot cast-iron skillet, season with salt, cook for 2 minutes until the edges are crisp, flip, add cheese and cook 30 seconds more. Stack two patties per bun.
Smash burgers are the fastest way to a diner-style burger at home: thin patties pressed onto a very hot pan so the edges turn brown and crispy.
Why you’ll love it
- 20 minutes from fridge to table.
- Crispy edges you can’t get from a thick patty.
- Just ground beef, salt and cheese.
What we learned testing it
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Classic Smash Burgers
Makes 4 double burgers · 20 min total · Easy
Ingredients
Burgers
Burger sauce
To serve
Equipment
Cast-iron skillet or griddle · Stiff metal spatula
Instructions
-
Make the sauce
Stir the mayonnaise, ketchup, mustard and chopped pickles together. Set aside.
-
Portion the beef
Divide the beef into 8 loose balls of about 2 ounces each. Don't pack them tightly. Keep them cold until cooking.
-
Smash
Heat a cast-iron skillet over high heat for 3 minutes. Add 2 or 3 balls, then press each one flat and thin with a sturdy spatula (a piece of parchment on top stops sticking). Season with salt and pepper.
-
Flip and add cheese
Cook for about 2 minutes until the edges are brown and crisp. Scrape under each patty, flip, add a slice of cheese and cook for 30 seconds more.
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Build the burgers
Spread sauce on the toasted buns and stack two patties on each with onion, pickles and lettuce.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Ground beef
- Use 85/15 beef if that is what you have; the edges will be a little less crisp.
Storage and make-ahead
Smash burgers are best eaten right away. Leftover cooked patties keep for 2 days in the fridge.
Frequently asked questions
What beef is best for smash burgers?
80/20 ground beef. The fat is what makes the crispy, lacy edges.
Why do my smash burgers stick to the spatula?
Put a square of parchment paper between the beef and the spatula when you press.