Ingredients
Patties
- 1 lb (454g) 80/20 ground beef chuck, divided into 4 equal portions (about 4 oz each)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp neutral oil or butter (for the skillet)
Cheese & Buns
- 4 slices American cheese
- 4 brioche or potato buns, split
- 1 tbsp butter, melted (for toasting buns)
Special Sauce
- ⅓ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp sweet pickle relish
- ½ tsp smoked paprika
- pinch of garlic powder
Toppings (optional)
- 4 lettuce leaves
- 4 slices tomato
- ½ small red onion, thinly sliced
- 8 dill pickle slices
Instructions
Divide 1 lb ground beef into 4 loose portions (about 4 oz each). Gently shape each into a ball - do not pack or overwork it. A loose ball smashes into a thinner, crispier patty, while a packed one turns dense like a sausage.
Heat a cast-iron or stainless-steel skillet over medium-high to high heat until a drop of water dances and evaporates on contact (about 450-500°F / 230-260°C). Add a thin film of oil or butter and let it shimmer.
Place one beef ball on the hot skillet and immediately smash it flat with a heavy spatula - press straight down for 5 seconds until it is about ¼ inch thick and 4 inches across. Season the top with salt and pepper.
Cook undisturbed until the edges turn deep brown and crispy, about 2 minutes. Scrape - do not lift - the patty off the skillet with a sharp spatula to keep the crust intact, then flip it.
Immediately top with a slice of American cheese and cover loosely with a metal bowl or lid for 30-60 seconds so the cheese melts while the second side finishes cooking.
Toast the split buns cut-side down in butter until golden. Spread special sauce on both halves, then build: bottom bun, lettuce, tomato, the cheesy patty, pickles, onion, top bun. Serve immediately while the crust is at its crispiest.
Personal Tips
- Smash within 10 seconds of contact. I learned this the hard way - if you wait, the meat seizes and will not flatten. The moment the ball hits the steel, press it down hard. After about 30 seconds the crust starts forming and you have lost your window for a thin, lacy patty.
- Use 80/20 chuck and do not go leaner. I tried 90/10 once and got dry, pale patties with no crust. The fat renders into the hot skillet, fries the edges, and is the entire point of a smash burger. 80/20 (or even 75/25) is non-negotiable.
- Salt the outside, never the ball. Mixing salt into the ground beef dissolves proteins and turns the texture dense like a sausage. I season only the top after smashing, right before it hits the oil. The interior stays tender and crumbly.
- Scrape, do not lift, when flipping. The crust bonds to the skillet - that is the good part. A thin, sharp metal spatula pressed flat against the steel slides under the patty and keeps every crispy bit attached. A thick flipper leaves half the crust stuck to the pan.
- Never press after flipping. I know it is tempting to squish it again, but that just squeezes out the juice you worked to keep. After the flip, top with cheese, cover, and let it ride. The second side only needs about a minute.
Nutrition (per serving)
Nutrition (per serving): 1 burger (with bun and sauce) | USDA FoodData Central, calculated estimates
Tags
Frequently Asked Questions
How thin should you smash a burger patty?
What's the best ground beef ratio for smash burgers?
What temperature should the pan be for smash burgers?
Why do my smash burgers fall apart or stick to the pan?
Do you flip a smash burger, and how long per side?
Can you make smash burgers ahead or reheat them?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- Vegetarians
Modifications
- Use a lettuce wrap instead of a bun for a gluten-free, low-carb version. Swap American cheese for a dairy-free slice to make it dairy-free. Choose certified gluten-free buns if needed.
