Description

Smash burgers are the ultimate go-to for burger lovers looking for big flavor and a quick cooking experience. With their crispy edges, juicy centers, and irresistible sear, these diner-style burgers are a cut above the rest. Using a hot griddle or cast iron pan, ground beef is smashed thin to maximize caramelization, giving you a burger that’s both buttery and beautifully crisp. Ready in mere minutes, smash burgers are perfect for a weeknight treat or a backyard cookout.

Ingredients

For the Burger Patties

1 lb (450g) ground beef (80/20 recommended)
Kosher salt, to taste
Freshly ground black pepper, to taste

For Cooking

1 tbsp neutral oil (such as canola or vegetable oil)

For Serving

4 hamburger buns
4 slices American cheese (or your favorite melty cheese)
Optional toppings: shredded lettuce, sliced tomatoes, sliced pickles, thinly sliced onions
Condiments: ketchup, mustard, mayonnaise

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Instructions

Prep and Preheat: Preheat a cast iron skillet or griddle over medium-high heat until very hot, about 2-3 minutes. While it’s heating, portion ground beef into 4 equal balls (about 4 oz or 115g each), handling as little as possible for maximum juiciness.
Toast the Buns: Lightly butter the insides of the buns and toast them cut side down on the skillet until golden brown. Set aside.
Smash the Burgers: Add a thin layer of neutral oil to the skillet. Place 2 beef balls in the hot pan, leaving space between them. Using a stiff metal spatula, smash each ball immediately into a thin patty (about 1/3-inch thick), pressing firmly. Sprinkle generously with salt and pepper.
Sear and Flip: Let patties cook undisturbed for 1.5–2 minutes until the edges are deeply browned and crispy. Flip each patty once a brown crust has formed.
Add Cheese: Place a slice of cheese onto each patty immediately after flipping. Cook for 1 minute more, until the cheese melts and burgers are just cooked through.
Assemble and Serve: Transfer the cheeseburgers to the toasted buns. Add your preferred toppings and condiments. Serve hot and enjoy!

Notes

For best results, use freshly ground beef with at least 20% fat for juicy, flavorful patties.
Handle the beef as little as possible—don’t shape into tight patties; loose balls give the best texture.
If making more burgers, work in batches to avoid crowding the pan and losing heat.
Try adding grilled onions or special burger sauce for a diner-style upgrade.