Juicy Smash Burger (Print Version)

Classic American-style smashed beef patties with crispy edges, melty cheese, and fresh toppings on toasted buns.

# 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 Make It:

01 - Divide the ground beef into 4 equal balls, being careful not to overwork the meat.
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter the cut sides of the buns and toast them 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 2–2½ minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1–1½ 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 - Assemble each burger in this order: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy.

# Expert Advice:

01 -
  • You get restaurant style crispy edges without any fancy equipment or techniques
  • The entire meal comes together in twenty minutes flat
02 -
  • Do not use lean ground beef or you will miss out on the crispy edges
  • Let the skillet get fully hot before adding the meat
03 -
  • Place a small piece of parchment paper over the patty before smashing to prevent sticking
  • Season the patties after smashing so the salt does not fall off during cooking

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