Smash Burger
A smash burger is all about a hot pan, loosely packed beef, and a hard press that creates crispy, browned edges. This version makes four double burgers with melty American cheese, toasted buns, and a quick pickle burger—
- Total time
- 25 min
- Yield
- 4 double burgers
- Difficulty
- Easy
Prep 15mCook 10mAmericanSandwiches
Smash burgers cook fast, which makes them a great weeknight burger. Instead of shaping thick patties, you press small balls of beef onto a hot griddle or cast-iron skillet. The extra contact with the pan helps the meat brown deeply.
The key is to work quickly and avoid over-handling the beef. Loose meat, high heat, and a firm smash give you thin patties with crisp edges and juicy centers.
This recipe makes classic double smash burgers with American cheese, lettuce, tomato, onion, pickles, and a simple burger sauce. Set out the toppings before you start cooking because the patties only need a few minutes.
01What you'll need
Ingredients
14 items · 4 double burgers
- 1 pound 80/20 ground beef, cold
- 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 4 soft hamburger buns, split
- 1 tablespoon unsalted butter, softened
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons yellow mustard
- 1 tablespoon finely chopped dill pickles or dill relish
- 4 slices American cheese
- 1 cup shredded iceberg lettuce
- 1 medium tomato, sliced
- 1/4 cup thinly sliced white or yellow onion
- 12 dill pickle chips
02How to make it
Step-by-step
1. Make the burger sauce
In a small bowl, stir together the mayonnaise, ketchup, mustard, and chopped pickles. Set it aside while you cook. This gives the sauce time to blend and keeps the burger assembly quick.
2. Portion the beef
Divide the cold ground beef into 8 loose balls, about 2 ounces each. Do not pack them tightly. Loose beef spreads more easily and forms better crisp edges when smashed.
3. Toast the buns
Spread the cut sides of the buns with the softened butter. Heat a large cast-iron skillet or griddle over medium heat. Toast the buns, cut side down, until golden, 1 to 2 minutes. Transfer them to a plate.
4. Heat the pan until very hot
Increase the heat to medium-high or high and let the pan get hot. A drop of water should sizzle and disappear quickly. Turn on the vent or open a window because smash burgers can smoke a little.
5. Smash the patties
Place 2 to 4 beef balls in the pan, leaving room between them. Put a small square of parchment paper over each ball, then press down firmly with a sturdy metal spatula or burger press until the patties are very thin. Peel off the parchment. Season the tops with some of the salt and pepper.
6. Sear and flip
Cook without moving the patties for 1 1/2 to 2 minutes, until the edges are browned and crisp. Slide the spatula firmly under each patty to scrape up the browned crust, then flip. Season the second side lightly with the remaining salt and pepper.
7. Add the cheese
Place a slice of American cheese on 4 of the patties. Cook for about 1 minute more, until the cheese melts and the beef reaches 160°F in the center. Stack each plain patty on top of a cheese-topped patty to make 4 double stacks.
8. Assemble the burgers
Spread burger sauce on the toasted buns. Add lettuce, a double patty stack, tomato, onion, and pickle chips. Close the burgers and serve right away while the edges are crisp.
03From our kitchen
Cook's tips
- Make-ahead: You can mix the sauce up to 3 days ahead and keep it covered in the refrigerator. Slice the toppings a few hours ahead, but portion the beef just before cooking for the best texture.
- Storage: Cooked patties keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until hot. The edges will not be quite as crisp as fresh.
- Beef swap: 80/20 ground beef is ideal because the fat helps the patties brown and stay juicy. Leaner beef works, but it can taste drier and may stick more easily.
- Cheese swap: American cheese melts smoothly, but cheddar, pepper jack, or Swiss can work. Thicker cheese may need an extra 30 seconds to melt.
- Pan choice: Cast iron, carbon steel, or a flat-top griddle works well. Avoid using high heat on a nonstick pan, since many nonstick coatings are not meant for very high temperatures.
- If the patties stick: Let them cook a little longer before flipping, then scrape firmly under the crust with a thin metal spatula. Sticking often means the crust has not fully formed yet.
Cook's note
Nutrition is calculated from the full ingredient list using standard USDA values and assumes one double burger per serving. Sodium will vary if you use a different brand of buns, cheese, pickles, or salt.
04Frequently asked
Questions & answers
Do I need a burger press to make smash burgers?
No. A sturdy metal spatula works well. For more leverage, press the spatula down with a second spatula or a small heavy pan. Use parchment paper between the beef and spatula so the meat does not stick.
Can I make smash burgers on a grill?
Yes, if you use a flat griddle or cast-iron skillet on the grill. Do not smash the beef directly on grill grates because the meat can push through and you will not get the same crust.
Why are my smash burgers not getting crispy edges?
The pan may not be hot enough, or the patties may be too crowded. Cook in batches and leave space around each patty so steam can escape. Also, press the beef thin right after it hits the pan.
Can I use turkey or chicken instead of beef?
You can, but the texture will be different. Ground poultry is leaner and stickier, so chill it well, oil the pan lightly, and cook it to 165°F for food safety.
Should I season the beef before shaping it?
For smash burgers, season after the beef hits the pan. Mixing salt into the meat too early can make the patties firmer and less tender.
05Per serving
Nutrition facts
Nutrition Facts
4 double burgers
Amount per serving
% Daily Value*
- Total Fat40 g
- 51%
- Saturated Fat14 g
- 70%
- Cholesterol109 mg
- 36%
- Sodium1309 mg
- 57%
- Total Carbohydrate32 g
- 12%
- Dietary Fiber3 g
- 11%
- Total Sugars7 g
- Protein28 g
- 56%
- Vitamin D0.2 mcg
- 1%
- Calcium296 mg
- 23%
- Iron4.5 mg
- 25%
- Potassium582 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
SandwichesMushroom Swiss Burger
This mushroom Swiss burger layers juicy beef patties with browned mushrooms, sweet onion, and melted Swiss cheese. A quick Dijon mayo keeps the buns from feeling dry without taking over the burger.
SandwichesShrimp Burger
These pan-seared shrimp burgers are juicy, bright, and easy to make without a deep fryer. A quick lemon mayo and crisp toppings keep them fresh enough for lunch but satisfying enough for dinner.
SandwichesJuicy Turkey Burgers
These turkey burgers are simple, well-seasoned, and weeknight-friendly. A little grated onion and a touch of mayonnaise help keep the patties tender without making them fussy.
SandwichesClassic Lobster Roll
Sweet lobster meat, a light touch of mayo, and a butter-toasted bun make this New England favorite feel special without much fuss. Serve it chilled for a Maine-style roll that lets the lobster shine.