I love this recipe because it delivers restaurant-quality burgers in just minutes. I get an ultra-crispy crust thanks to the high heat and smashing technique, and the inside stays tender and flavorful. I also enjoy how customizable these burgers are with toppings, making them perfect for weeknights, cookouts, or anytime I want a seriously satisfying meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound 80% ground beef vegetable oil, to brush the pan salt 8 slices American cheese 4 buns, not too big mayonnaise. LOTS. not optional. ketchup mustard lettuce tomato onions pickles
Directions
I start by placing a cast iron skillet or griddle on my grill and turning the heat to high with the lid closed. I let it heat for several minutes until it’s extremely hot. If I’m cooking indoors, I set the skillet over medium-high heat.
I brush the hot skillet with vegetable oil.
I take 1/4 pound of ground beef straight from the package and loosely shape it into a ball only if needed. I make sure not to pack the meat.
I place the ball on the oiled skillet, working in batches if necessary.
I smash the burger firmly with a metal spatula or grill press until it’s about 4 inches across.
I season the patty generously with salt. I sometimes add pepper, but it isn’t essential. I close the grill lid (or leave it uncovered on the stovetop) and let it cook undisturbed for about 2 minutes until the edges are browned.
I flip the burger, season again with salt, and immediately place two slices of American cheese on top. I let it cook for about 1 more minute, just until the cheese droops for a medium-rare finish.
I remove the burger from the skillet and serve it on a soft, warm bun with plenty of mayonnaise and my favorite toppings. Sometimes I stack two patties for an extra indulgent double smash burger.
Servings and Timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes
Variations
I sometimes swap American cheese for cheddar, pepper jack, or Swiss for a different flavor. If I want heat, I add jalapeños or a spicy sauce. I also like experimenting with different buns such as brioche or potato rolls. For a more classic diner style, I add finely diced onions directly to the beef before smashing.
Storage/Reheating
If I have leftover patties, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a hot skillet for a minute or two to revive the crispy edges. I avoid microwaving because it softens the exterior and melts away the great texture.
FAQs
How do I keep smash burgers juicy?
I keep them juicy by not overworking the meat and cooking them quickly over high heat.
Can I make smash burgers on the stovetop?
Yes, I make them in a cast iron skillet on medium-high heat and they turn out great.
Do I need a special press to smash the burgers?
No, I often use a sturdy metal spatula, though a grill press makes it easier.
Why shouldn’t I pack the meat?
Packing makes the burger dense; I want it loose so it stays tender.
Can I use leaner beef?
I prefer 80% ground beef because the fat helps create the crispy crust and juicy interior.
Do I need to season the meat before forming balls?
I season only after smashing to avoid overmixing and toughening the meat.
Can I use different cheese?
Yes, I use any melty cheese I enjoy, though American melts best.
What toppings work best?
I love classic toppings like lettuce, tomato, onions, and pickles, but anything goes.
Can I prep the patties ahead of time?
I avoid forming them ahead; the looser the meat, the better the texture.
How do I prevent sticking?
I brush the skillet with oil and make sure it’s extremely hot before adding the meat.
Conclusion
I love how easy and fast these smashed burgers come together, delivering unbeatable crispy edges and a juicy center every time. With simple ingredients and endless topping options, this recipe has become a go-to whenever I’m craving the perfect classic burger.
