Juicy Smash Burger (Print Version)
Crispy-edged beef patties with melty cheese on toasted brioche buns, finished with classic toppings
# What You'll Need:
→ For the Burgers
01 - 1 pound ground beef (80/20 blend preferred)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 2 tablespoons unsalted butter (for toasting buns)
→ For Assembly
06 - 4 brioche or potato burger buns
07 - 1/4 cup mayonnaise
08 - 1 tablespoon 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
# Step-by-Step Guide:
01 - Divide the ground beef into 4 equal balls, handling the meat minimally to maintain texture. Do not overwork or compact the beef.
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until the surface is very hot and smoking slightly.
03 - Butter the cut sides of the buns. Place them butter-side down on the hot skillet and toast until golden brown and crispy. Remove and set aside.
04 - Place beef balls onto the hot skillet. Using a sturdy metal spatula, press down firmly to flatten each ball into a thin patty, approximately 1/2 inch thick. Season immediately with salt and pepper.
05 - Cook the patties undisturbed for 2 to 2.5 minutes until the edges are browned and crispy, developing a dark crust.
06 - Flip each patty and immediately top with a slice of cheese. Cook for another 1 to 1.5 minutes until the cheese is fully melted and the patty is cooked through.
07 - In a small bowl, whisk together the mayonnaise and yellow mustard until fully combined.
08 - Spread the mustard-mayonnaise mixture on both sides of each toasted bun. Layer from bottom to top: bun, lettuce, tomato slices, cheese-topped patty, red onion, pickle slices, and top bun.
09 - Serve the smash burgers immediately while hot and juicy to enjoy optimal texture and flavor.
# Expert Suggestions:
01 -
- You get that crispy, crackly crust on every single bite
- The smashing technique locks in juices while creating maximum surface for browning
02 -
- Press your patties immediately after placing them in the skillet. Waiting even 30 seconds means you lose that crispy edge formation.
- A heavy-duty metal spatula is essential because thin ones will bend under the pressure needed for proper smashing.
03 -
- Never press down on your burgers after flipping them or you will lose all those precious juices
- Let your skillet reheat between batches if you are cooking more than four patties