Smash Burgers

I'll say it: a smash burger is a superior burger. The super-thin patties and crisp edges—paired with melty cheese—just make for a perfect burger bite. If, like me, this is one of your favorite burgers to order out, you have to try making them at home. With my tried-and-true technique and less then 30 minutes, you'll have a new cookout staple to reach for all summer long. 

How To Make Smash Burgers

INGREDIENTS

• Ground Beef: I suggest using 80% lean ground beef; avoid choosing anything leaner or you risk your burgers being dry.
• Kosher Salt & Pepper: You’re reading that right—all you need to season your burgers are kosher salt and (freshly ground!) black pepper.
• Cheese: American cheese is a classic for these burgers, but you can really use any melty sliced cheese you prefer.
• Hamburger Buns: Use your favorite store-bought brand, or make them homemade for the ultimate burger.
• Toppings: This is your burger—top it however you want. Or, go my way, and top your burgers with mayo, lettuce, pickles, sliced tomatoes, and onions.

STEP-BY-STEP INSTRUCTIONS

First, form your ground beef into 8 patties. Tip: Form into very loose balls; avoid tightly packing them together.

Super-thin patties and crispy edges are the draw of a smash burger. The patty is so thin, it’s almost impossible to dry out because it cooks so quickly, and cooking two patties for each burger gives you more of those lacy edges. Using an un-greased skillet or griddle is important, as it gives the ground beef a chance to really stick to the surface and form a crust. Since the skillet is so hot, the meat will still release easily. Make sure your meat starts to sizzle excitedly as soon as it hits the pan, that’s when it’s hot enough.

When smashing down your burger, really make sure you’re flattening it as much as possible. I like to use a large bench scraper on top of the meat and a cookie cutter with a handle to hold onto and press firmly down. An extra-large metal spatula will work well too. A helpful tip is to spray your spatula lightly with cooking spray to make sure the meat doesn't stick to it.

Once your edges start to crisp and both sides are browned, it's time to add your cheese. Top each patty with one slice, and cook until they melt.

As far as toppings go, I love a burger with the classics: mayo, pickles, lettuce, and tomato. You can top yours, though, just how you like it. Just don't forget to double-stack!

The full list of ingredients and instructions can be found in the recipe below.

Burger Variations

Although these burger toppings are classic for a smash burger, you can really add whatever you please to these burgers. Take inspiration from any of our burger recipes, and load these patties up with all your favorite toppings (ketchup, mustard, garlic aioli, pickled red onions...the world is your oyster). Going low-carb? Put these patties in our cheeseburger cabbage wraps.