Juicy Smash Burger (Printable version)
Crispy-edged beef patties with melty cheese on toasted buns, loaded with fresh toppings
# What You'll Need:
→ For the Burgers
01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 2 tbsp unsalted butter (for toasting buns)
→ For Assembly
06 - 4 brioche or potato burger buns
07 - 1/4 cup mayonnaise
08 - 1 tbsp 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
# How to Prepare:
01 - Divide the ground beef into 4 equal balls, being careful not to overwork the meat.
02 - Preheat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.
03 - Butter the cut sides of the buns and toast them on the skillet until golden brown; set aside.
04 - Place beef balls onto the hot skillet. Using a sturdy spatula, press down firmly to flatten each ball into a thin patty about 1/2 inch thick.
05 - Season each patty with salt and pepper. Cook undisturbed for 2-2.5 minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1-1.5 minutes until cheese is melted and patty is cooked through.
07 - In a small bowl, mix mayonnaise and mustard. Spread on both sides of each toasted bun.
08 - Assemble each burger: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy.
# Expert advice:
01 -
- The crispy edges create this incredible texture contrast with the juicy center that restaurant burgers rarely achieve
- Everything happens in one pan in under 20 minutes, making it perfect for weeknight dinners when you want something special but fast
02 -
- Do not press down on the patties after the initial smash, that juice is pure flavor and you want to keep it inside
- Let the pan get properly hot between batches, otherwise you will end up with steamed sad burgers instead of crispy ones
03 -
- Work in batches rather than overcrowding the pan, which drops the temperature and ruins the crust
- Season the patties right before cooking, not ahead of time, or the salt will draw out moisture prematurely