Smashburger
Thin patties smashed on a screaming hot griddle to achieve maximum crispy crust. This is the burger that redefined fast-casual.
🧂 Ingredients
- 1 lb Ground beef(80/20 blend is ideal for flavor and crispiness. Chill the beef slightly before forming balls to make it easier to handle.)
- 4 Burger buns(Brioche or potato buns work well, as they have a good balance of softness and structure.)
- 4 slices American cheese(Standard processed American cheese melts exceptionally well and is key to the classic smashburger experience.)
- 1 teaspoon Salt(Kosher salt or sea salt.)
- 1/2 teaspoon Black pepper(Freshly ground is best.)
- 1 tablespoon Butter or oil(For toasting the buns.)
- to preference Your favorite toppings(Examples: shredded lettuce, diced onions, pickles, ketchup, mustard.)
👨🍳 Instructions
- 1
Prepare the beef: Gently divide the ground beef into 4 equal portions (about 4 oz each). Roll each portion into a loose ball. Avoid compacting or overworking the meat, as this can make the burgers tough. Keep the balls chilled until ready to cook.
⏱️ 2 minutes - 2
Preheat the cooking surface: Heat a cast-iron skillet, griddle, or flat-top to high heat. It should be smoking slightly. If using a stovetop, aim for medium-high to high heat. For optimal results, the surface should be around 450-500°F (230-260°C). Add a tiny bit of neutral oil if needed to prevent sticking.
⏱️ 5 minutes - 3
Form the patties: Place one beef ball onto the hot griddle. Immediately place a sturdy metal spatula or burger press on top and firmly smash the ball down into a thin patty, about 1/4-inch thick. The goal is to create a large surface area for maximum Maillard reaction (browning and crust formation). Repeat with remaining beef balls, leaving space between them.
⏱️ 1 minute - 4
Season and cook: Season the top of the smashed patties generously with salt and freshly ground black pepper. Let them cook undisturbed for about 1.5 to 2 minutes, until the edges start to look brown and crispy, and you see juices pooling on the surface. This is crucial for developing the crust.
⏱️ 2 minutes - 5
Flip and add cheese: Using your spatula, carefully scrape under the patty to loosen it, then flip it over. Immediately place a slice of American cheese on top of each patty. Cook for another 1 to 1.5 minutes, just until the cheese is melted and the second side is nicely browned.
⏱️ 1.5 minutes - 6
Toast the buns: While the burgers finish cooking, melt butter or heat a little oil in a separate pan or on a cooler part of the griddle. Lightly toast the cut sides of the burger buns until golden brown and slightly crisp.
⏱️ 1 minute - 7
Assemble the burgers: Place the toasted bottom bun on a plate. Top with the cheesy burger patty. Add your desired toppings, and finish with the top bun. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓Don't overwork the meat when forming the balls; keep it loose for tenderness.
- ✓Ensure your griddle or pan is screaming hot before adding the beef. This is essential for achieving a great crust.
- ✓Smash the patties firmly and quickly. The thinner the patty, the crispier the edges will be.
- ✓Resist the urge to move or press the patties after smashing, especially during the first cook. Let the crust develop undisturbed.
- ✓Use a sturdy metal spatula to properly scrape and flip the thin patties without breaking them.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Double Smash: Use two patties per bun for a decadent double-decker.
- Special Sauce: Mix mayonnaise, ketchup, relish, a splash of vinegar, and a pinch of sugar for a classic burger sauce.
- Onion Smash: Finely dice onions and mix them into the ground beef before forming balls, or cook thinly sliced onions on the griddle alongside the patties.