Juicy Smash Burger (Printer-Friendly)

Crispy-edged beef patties smashed to perfection with melted cheese and fresh toppings on toasted buns.

# What You'll Need:

→ For the Burgers

01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 2 tbsp unsalted butter (for toasting buns)

→ For Assembly

06 - 4 brioche or potato burger buns
07 - 1/4 cup mayonnaise
08 - 1 tbsp yellow mustard
09 - 1 small red onion, thinly sliced
10 - 1 large dill pickle, sliced
11 - 1 cup shredded iceberg lettuce
12 - 2 medium tomatoes, sliced

# How to Make It:

01 - Divide ground beef into 4 equal balls without overworking the meat to maintain texture.
02 - Preheat cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter cut sides of buns and toast on skillet until golden brown; set aside.
04 - Place beef balls on hot skillet. Press firmly with sturdy spatula to flatten into thin patties (about 1/2 inch thick).
05 - Season each patty with salt and pepper. Cook undisturbed for 2-2 1/2 minutes until edges are brown and crispy.
06 - Flip patties, immediately top each with cheese slice, and cook 1-1 1/2 minutes until cheese melts and patties are cooked through.
07 - Mix mayonnaise and mustard in small bowl. Spread on both sides of each toasted bun.
08 - Layer each burger: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy for best results.

# Expert Advice:

01 -
  • The crusty edges create texture you just cant get from regular grilled burgers
  • The smashing technique locks in juices while developing maximum flavor
02 -
  • Dont use nonstick pans. You need cast iron or heavy stainless steel to get that crust.
  • Smash immediately when the meat hits the pan. Hesitation equals less crispy edges.
03 -
  • Use a heavy metal spatula. The cheap flimsy ones will bend when you try to smash.
  • Have everything prepped before you start cooking. The process moves fast once you hit the heat.

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