I weighed the meat balls. I timed the smash to the second. I argued with my husband about double versus single patties. The double won.
A smash burger is the opposite of a fancy thick burger. You’re pressing the meat flat against a blazing pan to create as much crispy crust as physics will allow.
Two rules: a genuinely hot pan, and salt that goes on after the meat hits the pan, never before.
Do NOT salt the beef before balling it. Salt early = wet meat = no crust.
Ingredients
- 1½ lbs ground beef (80/20), kept cold
- 4.0 soft potato buns
- 8.0 slices American cheese
- 3.0 tbsp softened butter, for the buns
- dill pickle slices
- 1.0 cup shredded iceberg lettuce
- ½ cup mayonnaise (for the sauce)
- 2.0 tbsp ketchup (for the sauce)
- 1.0 tbsp yellow mustard (for the sauce)
- 1.0 tbsp sweet pickle relish (for the sauce)
- ½ tsp smoked paprika (for the sauce)
Method
- Make the sauce. Whisk mayo, ketchup, mustard, relish and paprika.
- Ball the beef. Eight 3-ounce balls, loosely rolled, kept cold, unsalted.
- Toast the buns. Butter the cut sides, press face-down until golden.
- Get the pan screaming. Cast iron over high until a drop of water skitters.
- Smash. Press flat for 10 seconds, salt generously, cook 90 seconds.
- Flip, cheese, steam. Add cheese and a teaspoon of water under a lid for 30 seconds.
- Build it. Sauce, lettuce, double patty, pickles, top bun. Eat over the sink.
Notes
American cheese is not a suggestion — its melt is structural. Keep the beef cold until it hits the pan.
Nutrition
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 588 | 32g | 38g | 33g |
FAQ
Why 80/20 beef and not leaner?
Fat is flavor and moisture. Lean beef dries out before it browns.
My patties stuck to the pan.
Pan wasn’t hot enough, or you flipped too early. Let the crust form fully.
Can I make these on a grill?
You lose the flat contact. A griddle or cast iron on the grill works better.