Juicy Smash Burger (Printable Version)

Crispy-edged beef patties with melted cheese on toasted buns, loaded with fresh toppings and tangy sauce.

# What You Need:

→ For the Burgers

01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp kosher salt
03 - ½ 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 - ¼ 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

# Directions:

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 ½ inch thick.
05 - Season each patty with salt and pepper. Cook undisturbed for 2 to 2½ minutes until edges are brown and crispy.
06 - Flip the patties, immediately top each with a slice of cheese, and cook for another 1 to 1½ 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 in the following order: bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, top bun.
09 - Serve immediately while hot and juicy for the best experience.

# Expert Advice:

01 -
  • The crispy edges alone are worth it, but that juice hitting melty American cheese creates a burger experience fast food places only dream about
  • Twenty minutes from raw meat to dinner, including the time it takes to toast buns and slice tomatoes
02 -
  • Dont press down on the patty again after the initial smash or you will lose all the precious juices
  • The skillet needs to be hot enough that the meat sizzles loudly the second it touches the iron
03 -
  • Use a heavy metal spatula for the smash because thin ones will bend under the pressure
  • Let the patties rest on the bun for thirty seconds before taking that first bite so the juices redistribute

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