Classic Smash Burgers
Smash burgers trade thickness for crust. Pressing loose balls of ground beef hard onto a screaming-hot skillet drives the Maillard reaction, giving you lacy, crisp edges and a beefy flavor no thick patty can match. Six minutes, start to finish.
Ingredients
- 1 lb ground beef (80/20), divided into 4 loose balls
- 4 soft potato buns, toasted in butter
- 4 slices American cheese
- 1/2 white onion, sliced paper-thin
- Kosher salt and freshly ground black pepper
- Yellow mustard, for the sear
- Dill pickle chips, to serve
- Neutral oil, for the pan
Instructions
- 1
Heat a cast-iron skillet or griddle over the highest heat for 5 minutes until lightly smoking. Add a thin film of oil.
- 2
Place a beef ball on the pan and, using a sturdy spatula, smash it flat to about 1/4 inch. Season generously with salt and pepper.
- 3
For extra crust, brush a thin swipe of mustard over the raw top and press a few onion slices into it.
- 4
Cook undisturbed for 2 to 3 minutes until the edges are dark and crisp and juices pool on top.
- 5
Flip, immediately add a slice of cheese, and cook 60 to 90 seconds more until melted.
- 6
Stack onto toasted buns with pickles. Repeat with the remaining patties, or double them up for a classic double.
Chef's Tips
- Do not overwork the beef — loosely formed balls stay tender and craggy.
- Only salt after smashing; salting early draws out moisture and hurts the crust.
- A second flat weight (another pan) held on top for the first 10 seconds guarantees full contact.
Start with better beef
Every recipe here starts with premium ground beef, shipped frozen to your door.
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