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RECIPE FILE

Smash Burger

Thin patties. Big crunch. Tiny patience.

Crispy edges, soft bun, melty cheese, and a sauce situation worth defending.

The Bite

The smash burger is built on pressure, speed, and cheese that knows its role.

Do not overwork the beef. Do not negotiate with the crust. Do toast the bun.

Smash Burger

Crispy edges. Juicy middle. Absolutely no respect for a normal burger patty.

A proper smash burger is less about piling on ingredients and more about getting beef aggressively acquainted with a screaming-hot griddle. Thin patties, hard sear, melted American cheese, soft buns, and enough burger sauce to make the whole thing slightly irresponsible.

Recipe Meta

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4 burgers
  • Difficulty: Easy

For the Burgers

  • 1 1/2 pounds 80/20 ground beef
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 slices American cheese
  • 4 soft hamburger buns
  • 2 tablespoons unsalted butter, softened
  • 1/2 small yellow onion, very thinly sliced
  • Dill pickle chips, for serving

For the Burger Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon pickle juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions

  1. Make the sauce: Stir together the mayonnaise, ketchup, mustard, chopped pickles, pickle juice, garlic powder, and smoked paprika. Set aside while you make the burgers.
  2. Portion the beef: Divide the ground beef into 8 loose balls, about 3 ounces each. Do not pack or knead the meat. Loose beef means more craggy edges, and craggy edges are where the good stuff happens.
  3. Toast the buns: Heat a large cast-iron skillet or griddle over medium-high heat. Butter the cut sides of the buns and toast them until golden. Remove and set aside.
  4. Get the griddle hot: Increase the heat to high. The cooking surface should be very hot before the beef touches it. A drop of water should basically regret landing there.
  5. Smash: Place 2 to 4 beef balls on the hot surface, leaving enough room between them. Immediately cover each ball with a small piece of parchment paper and press down very firmly with a burger press or sturdy spatula. Smash each patty as thin as possible. Remove the parchment.
  6. Season and sear: Season generously with salt and black pepper. Cook without moving the patties for about 90 seconds to 2 minutes, until the bottom develops a deep brown crust and crispy edges.
  7. Scrape and flip: Use a thin metal spatula to scrape firmly underneath each patty so you keep the browned crust attached. Flip. Immediately place one slice of American cheese on each patty. Cook for another 30 to 60 seconds.
  8. Double them up: Stack two cheese-covered patties together for each burger. Remove from the heat.
  9. Build the burger: Spread burger sauce on both sides of each toasted bun. Add the double smash patties, thinly sliced onion, and dill pickles. Close the bun before gravity gets involved.
  10. Eat immediately: Smash burgers do not improve while sitting around. Serve them hot, crispy, cheesy, and preferably next to an unreasonable pile of fries.

Equipment

  • Cast-iron skillet or flat-top griddle
  • Heavy metal spatula or burger press
  • Parchment paper
  • Mixing bowl
  • Small spoon or whisk

Foodoobie Notes

Editor Note

The smash matters: Do the smashing during the first few seconds after the beef hits the griddle. Once the fat begins rendering, leave the patty alone.

Don't use lean beef: 80/20 ground beef gives you the fat needed for the crispy exterior and juicy center.

American cheese is the move: This is not the moment for an artisanal cheese board. American cheese melts quickly and practically becomes part of the burger.

No grill required: A cast-iron skillet, flat-top griddle, or Blackstone-style surface works better than grill grates because you need full contact between the beef and hot metal.

Optional Foodoobie move: Add grilled onions directly onto the beef before smashing it for an Oklahoma-style variation.

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