Classic Smash Burger
Crispy edges, juicy centers, and melted cheese that oozes with every bite are what make the classic smash burger recipe an absolute game-changer for burger night.
Equipment
- Cast iron skillet or flat griddle - 12-14 inches
- Large metal spatula - No slots or perforations
- Burger press - Or second heavy spatula
- Parchment paper squares - Optional, prevents sticking
- Measuring cups and spoons
- Small bowl - For mixing sauce
- Sharp knife and cutting board
Ingredients
- 1.5 lbs ground beef chuck - 680g, 80/20 blend
- 1.5 teaspoons kosher salt - 9g
- 1 teaspoon black pepper - 5g
- 1 teaspoon garlic powder - 5g
- 8 slices American cheese - deli-sliced, not individually wrapped
- 4 hamburger buns
- 2 tablespoons butter - 28g, for toasting buns
For the Toppings
- 1 cup shredded lettuce - 40g
- 1 medium tomato - sliced
- 0.5 small onion - thinly sliced
- dill pickle chips
For the Special Sauce
- 0.5 cup mayonnaise - 120ml
- 2 tablespoons ketchup - 30ml
- 1 tablespoon yellow mustard - 15ml
- 1 tablespoon pickle juice - 15ml
- 1 teaspoon Worcestershire sauce - 5ml
- 0.5 teaspoon garlic powder - 2.5g
- 0.5 teaspoon onion powder - 2.5g
- 0.25 teaspoon paprika - 1.25g
Instructions
- Whisk together mayonnaise, ketchup, yellow mustard, pickle juice, Worcestershire sauce, garlic powder, onion powder, and paprika in a small bowl until smooth. Refrigerate until ready to use.
- Divide ground beef into 8 equal portions (about 3 oz or 85g each) and gently roll into loose balls. Refrigerate for at least 15 minutes.
- Shred lettuce, slice tomato and onion, and drain pickle chips. Arrange all toppings for easy assembly.
- Butter cut sides of buns and toast in a skillet over medium heat for 1-2 minutes until golden brown. Set aside cut-side up.
- Increase heat to medium-high (400-450°F/200-230°C) until a drop of water sizzles and evaporates immediately. Do not add oil.
- Place 2 cold beef balls on the hot skillet with space between. Place parchment paper over a ball and press firmly with a metal spatula until very thin (about 1/4 inch or 6mm). Repeat. Season tops with salt, pepper, and garlic powder.
- Cook patties undisturbed for 2-3 minutes until edges are brown and crispy. Do not move or press again.
- Scrape firmly under each patty with a thin metal spatula to release the crust, then flip. Immediately top each with one slice of American cheese and cook for 1 more minute until cheese is melted.
- Transfer cooked patties to a plate and stack two patties together with cheese sides touching to create a double-patty burger. Repeat with remaining beef balls.
- Spread special sauce on the bottom bun, add shredded lettuce, place double-stacked patties on top, then add tomato slices, onion slices, and pickle chips. Spread more sauce on the top bun and press down gently.
Notes
- Use cold meat: Refrigerated beef balls smash better and create a superior crust. Keep them cold until just before cooking.
- Don't pre-season: Salt draws out moisture; only season the patties after smashing them on the griddle.
- Get aggressive with the press: Really lean into it—the thinner the patty, the crispier the edges will become.
- Never press twice: Only smash when you first place the ball on the griddle. Pressing again releases juices and ruins the crust.
- Use parchment paper: Place a square between the meat and your spatula to prevent sticking while smashing.
- Work in batches: Overcrowding lowers the griddle temperature and prevents proper crust formation. Let the griddle reheat for 30 seconds between batches.
- Scrape aggressively when flipping: Get every bit of that delicious browned crust—it's where all the flavor lives.
- Storage: Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.
- Variation - Oklahoma onion burger: Press thinly sliced onions into one patty before smashing for a classic regional favorite.
- Special sauce make-ahead: The special sauce can be made up to 3 days in advance and stored in a sealed container in the refrigerator.