Juicy Smash Burger (Printable)

Classic American-style smashed patties with crispy edges, melty cheese, and all the fixings on toasted buns.

# What You 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

# Directions:

01 - Divide the ground beef into 4 equal balls, handling the meat minimally to preserve texture.
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until smoking 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 surface. Press firmly with a sturdy spatula to flatten each into a thin patty, approximately ½ inch thick.
05 - Season each patty with salt and pepper. Cook undisturbed for 2 to 2½ minutes until edges develop a deep brown crust.
06 - Flip the patties and immediately top each with a slice of cheese. Cook for 1 to 1½ minutes until cheese melts completely and patties reach desired doneness.
07 - Combine mayonnaise and mustard in a small bowl. Mix until smooth and spread evenly on both sides of each toasted bun.
08 - Layer each burger with bottom bun, lettuce, tomato, cheese-topped patty, onion slices, pickles, and top bun.
09 - Serve hot while patties remain juicy and cheese is melted.

# Expert Tips:

01 -
  • The smashing technique creates outrageously crispy, lacey edges that you cannot get from regular grilled burgers
  • These come together in under 20 minutes but taste like they came from a serious burger joint
  • The 80/20 beef blend ensures every bite stays impossibly juicy even with the high heat cooking method
02 -
  • Do not use nonstick cookware because you need that ripping hot surface that only cast iron or heavy stainless steel provides
  • Press firmly when smashing but do not press so hard that the meat tears apart
  • Let the patties sear completely on the first side before flipping or you will lose that precious crust
03 -
  • Keep a spray bottle of water nearby to tame any grease flare ups while cooking
  • Let the skillet reheat between batches to maintain that high searing temperature

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