Proper Smash Burgers
Crispy edges, melty cheese, truly a burger that beats the drive-thru.
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Smash burgers are proof that the best burger at home isn’t the thickest one. It’s the one with the most crispy, browned crust in every bite.
What Ingredients Do You Need To Make Proper Smash Burgers?
- Ground Beef
- American Cheese
- Hamburger Buns
- Iceberg Lettuce
- Tomato
- Dill Pickle Chips
- Mayonnaise
- Ketchup
- Yellow Mustard
- Garlic Powder
How Do You Make Proper Smash Burgers?
Start with the sauce by stirring together the mayo, ketchup, mustard, diced pickle, and garlic powder, then set it aside so the flavors can come together while you cook.
Next, get your cast-iron skillet or griddle screaming hot. Butter the cut sides of the buns and toast them until golden. Toasting gives them a little crunch and keeps them from going soggy under all that sauce and juice.
Now for the fun part. Roll the beef into loose balls, without packing them tight, so the meat stays tender. Place two on the skillet with plenty of space between them, then press down hard with a sturdy spatula for a few seconds until each one is a thin patty with lacy, craggy edges. Smash them right away, while the meat is still cold and before the fat starts to melt, and only smash once. That instant contact with the hot pan is what creates the crust. Season right after smashing.
Leave the patties alone for about 90 seconds. No peeking, no pushing them around. They’re ready to flip when the bottoms are deeply browned and crisp. Use the edge of your spatula to scrape underneath so you keep all that crust attached. Top each one with cheese right away, then give it another 60 to 90 seconds until the cheese melts and the patty is cooked through.
Stack two patties on each bun bottom, spread the sauce on the tops, add your toppings, and serve them hot.
Proper Smash Burgers
For the Burgers
- 3 lbs ground beef, 80/20 blend, divided into 8 loose 3-oz balls
- kosher salt & black pepper to taste
- 16 slices American cheese
- 8 hamburger buns, split
- 4 tbsp unsalted butter
For the Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle, finely diced
- 1/2 tsp garlic powder
For Toppings
- iceberg lettuce, shredded
- ripe tomato, sliced
- dill pickle slices
For the Sauce
- Stir together the sauce ingredients in a small bowl and set aside.
For the Burgers
- Heat a cast-iron skillet or griddle over high heat until very hot and lightly butter the cut sides of the buns; toast them cut-side down until golden, then set aside.
- Working in batches, place two balls of beef on the hot skillet, spaced apart. Using a sturdy spatula (or a smash tool), press down firmly on each ball for 3-5 seconds to flatten into a thin patty with a craggy, lacy edge. Season immediately with salt and pepper.
- Sear undisturbed for about 90 seconds, until deeply browned and crisp on the bottom, then flip. Immediately top each patty with a slice of cheese and cook for another 60-90 seconds, until the cheese is melted and the patty is cooked through.
- Stack two patties per burger onto the toasted bun bottoms, spread the sauce on the bun tops, and add lettuce, tomato, onion, and pickles as desired before closing the burgers. Serve immediately while hot and crisp.