Smash Burger
Ultra-crispy, lacy-edged beef patties smashed thin on a screaming hot griddle. The burger technique that took over the internet — and for good reason.
Health Scores
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 slices American cheese
- 4 soft potato buns (Martin's or similar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- Butter for toasting buns
- Dill pickle slices
- Thinly sliced white onion
- Yellow mustard
- Ketchup
- Shredded iceberg lettuce (optional)
Instructions
- 1
Divide 1 lb of ground beef into 8 equal balls (2 oz each). Do not season yet. Do not overwork the meat — just gently form loose balls.
Tip: Loose balls smash better than tightly packed ones. You want the meat to spread and create those lacy, crispy edges.
- 2
Heat a cast-iron skillet, flat griddle, or heavy pan over high heat for 5 minutes. You need it absolutely screaming hot — flick water on it, and it should evaporate instantly.
- 3
Add a thin layer of vegetable oil. Place a beef ball on the hot surface. Using a sturdy spatula (or a burger press), smash it flat — as thin as possible — in one firm, decisive press. Season the top with salt and pepper.
Tip: You have about 30 seconds to smash. After that the proteins set and the patty won't flatten properly. Commit to one strong press.
- 4
Cook without touching for 2-3 minutes until the edges are deeply browned and lacy, and you can see the browning creep up the sides about halfway.
- 5
Flip and immediately place a slice of American cheese on two of the patties. Cook 1 minute more — just enough to melt the cheese and finish the second side.
- 6
While the patties cook, butter the cut sides of the potato buns and toast them on the griddle or in a separate pan until golden, about 1 minute.
- 7
Stack two patties (one cheese-up, one on top) on each toasted bun. Add pickles, thinly sliced raw onion, mustard, and ketchup. Serve immediately.
Why This Recipe Works
- Thin patties maximize the surface area touching the hot griddle, creating an extreme crust-to-meat ratio that's nearly all crispy, beefy flavor.
- 80/20 fat ratio provides enough fat to render and create those lacy, crispy edges while keeping the patty juicy.
- High heat triggers the Maillard reaction almost instantly — the caramelized proteins and fats on the surface are the entire point.
- American cheese melts into a smooth, creamy layer that bonds with the patty. This isn't a gourmet burger — it's an engineering triumph.
- Potato buns compress under the bite and absorb just enough juice without disintegrating. Structural integrity matters.
The Science of the Smash
Every great burger comes down to the Maillard reaction — the chemical process where proteins and sugars on the meat's surface transform into hundreds of flavor compounds when exposed to high heat. A thick burger has a small ratio of crust to interior. A smash burger flips that ratio — it's almost entirely crust.
The smash has to happen immediately. When cold meat hits a hot surface, the proteins haven't set yet — they're pliable. After about 30 seconds, the surface proteins firm up and the patty resists spreading. This is why you can't gently press down over time. One decisive smash in the first 15 seconds is the technique.
Step-by-Step Guide
Form your beef into loose balls — and I mean loose. Think snowball, not meatball. The looser the ball, the more it spreads when smashed, and the more surface area you get. Tight packing leads to a thick, round patty. That's not what we want.
Get your cast iron screaming hot. Five minutes of preheating over the highest flame. You'll know it's ready when a drop of water dances and evaporates in two seconds. Oil it lightly — just enough to prevent sticking.
The smash is everything. Ball goes down, spatula goes on top, and you press with both hands. Firm, flat, all at once. You should hear an aggressive sizzle that doesn't stop. If it stops sizzling, your pan lost too much heat — you're cooking too many patties at once.
Two to three minutes on the first side. Don't touch it. Let the crust develop. You'll see the browning climb up the edges of the patty. When it's halfway up the side, flip. Cheese goes on immediately. One more minute and it's done.
Tips & Tricks
- ✓80/20 ground beef is non-negotiable. Leaner blends don't have enough fat to create the crispy edges and stay juicy. 73/27 works too.
- ✓Smash once and only once. Multiple presses squeeze out juices. One firm, committed smash and walk away.
- ✓American cheese isn't optional — it melts into a creamy blanket that no other cheese can replicate at this speed. It's engineered to melt perfectly.
- ✓Potato buns (like Martin's) compress slightly when you bite without crumbling. Brioche is too tall and too rich for this style.
- ✓Keep toppings minimal. The star is the beef crust and the cheese. A smash burger piled with toppings is just a regular burger.
- ✓Season after smashing, never before. Salt draws out moisture — you want the surface dry when it hits the hot metal.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground beef (80/20) | Ground turkey (85/15) | Leaner, less crispy edges, add 1 tbsp butter to pan |
| American cheese | Cheddar | Sharper flavor but won't melt as smoothly |
| Potato buns | Brioche buns | Richer but structurally less ideal |
| Yellow mustard | Dijon mustard | More complex flavor, less classic |
| Ketchup | Smash sauce (mayo + ketchup + relish) | Creamier, restaurant-style |
Storage & Reheating
- Refrigerator: Cooked patties store for 2-3 days in an airtight container, but the crispy texture is gone. Best eaten immediately.
- Freezer: Freeze raw, unsmashed beef balls for up to 3 months. Thaw and cook fresh. Don't freeze cooked smash burgers.
- Reheating: If you must, reheat in a hot skillet to try to restore some crispiness. Microwave will make them rubbery. Honestly, they take 5 minutes to make fresh.
Nutrition Information
Per serving (serves 4)
| Calories | 490 |
| Total Fat | 28g |
| Saturated Fat | 12g |
| Cholesterol | 95mg |
| Sodium | 850mg |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 5g |
| Protein | 32g |