Smash Burgers
Home / Recipes / Favorites / Smash Burgers
Smash Burgers
Smash burgers trade thickness for crust. Press loose balls of beef onto a screaming-hot skillet so they form a deep, lacy brown crust in seconds, then top with American cheese and stack them double. The whole thing comes together in 20 minutes. All you need is 80/20 ground beef, a sturdy spatula, and high heat.
Ingredients
- 1 1/2 pounds ground beef (80/20)
- 8 slices American cheese
- 4 soft hamburger buns
- 2 tablespoons butter, for the buns
- Salt and black pepper
- Sliced onion, pickles, and burger sauce, for serving
Directions
- Divide the beef into 8 loose balls, about 3 ounces each. Do not pack them tight.
- Heat a cast-iron skillet or griddle over high heat until very hot. Butter and toast the buns, then set aside.
- Place 2 balls in the dry skillet and smash each flat with a sturdy spatula, pressing hard for 10 seconds. Season with salt and pepper.
- Cook undisturbed until the edges are brown and crisp, about 2 minutes. Flip, top each with a slice of cheese, and cook 1 minute more.
- Stack two patties per bun. Repeat with the remaining beef.
- Build the burgers with onion, pickles, and burger sauce. Serve hot.
Tips and variations
- Use 80/20 beef. The fat is what creates the crackly browned crust.
- Get the skillet truly hot before the beef goes in. A weak sear gives a steamed patty, not a crust.
- Smash within the first 30 seconds. Once the meat sets, it will not flatten.
- Do not press the patties after the first smash, or you will squeeze out the juices.
Save it to your Recipe Box
Copy this one onto a 4x6 card. Title across the top, the six ingredients down the left, the six steps down the right, and Serves 4, Prep 10, Cook 10 along the header. File it behind the Favorites divider. Built to outlast the screenshot.
Get the Recipe Box
Common questions
- What ground beef is best for smash burgers
- Use 80/20 ground chuck. The 20 percent fat melts into the crust and keeps the thin patties juicy.
- Do I need a special tool to smash burgers
- A sturdy metal spatula and a bit of force work fine. A burger press or a second pan gives even pressure if you have one.
- Why are my smash burgers not getting crispy
- The pan is not hot enough, or the patties are too thick. Use high heat and smash the loose ball thin within the first few seconds.
- Can I cook smash burgers on a griddle
- Yes. A flat griddle is ideal because it holds steady high heat and lets you cook several patties at once.
More favorites recipes
Keep the ones that work
When a recipe earns a repeat, it deserves a card. The Albino Monkey Recipe Box keeps your handwritten favorites on real wooden dividers, Breakfast through Favorites.
See the Recipe Box