Classic Smash Burgers

The smash burger is the ultimate expression of burger perfection — impossibly thin patties with lacy, crispy edges and a deep Maillard crust that delivers more beefy flavor than any thick pub burger ever could. Born in American diners and perfected on flat-top grills, this technique is surprisingly easy to replicate at home with just a cast iron skillet and a sturdy spatula. Twenty minutes from start to first bite.

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Servings: 4 burgers | Difficulty: Easy

Ingredients

For the Patties

• 1 lb ground beef (80/20 chuck is ideal)
• 4 slices American cheese
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil

For the Special Sauce

• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle relish
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika

For Assembly

• 4 potato buns (Martin’s or similar soft bun)
• Dill pickle slices
• Thinly sliced white onion
• Shredded iceberg lettuce
• Sliced tomato (optional)
• 1 tablespoon butter (for toasting buns)

Instructions

1. Make the special sauce. In a small bowl, combine the mayonnaise, ketchup, mustard, pickle relish, garlic powder, onion powder, and smoked paprika. Stir well and refrigerate until ready to use.
2. Form the meat balls. Divide the ground beef into 4 equal portions (about 4 oz each). Roll each portion into a loose ball — don’t pack them tightly. Season generously with kosher salt and pepper on all sides.
3. Heat your skillet. Place a cast iron skillet or heavy pan over high heat for at least 3 minutes until it’s ripping hot. Add a thin layer of vegetable oil.
4. Smash the burgers. Place a beef ball on the hot skillet and immediately press it flat with a sturdy spatula or burger press. Apply firm, even pressure to create a thin patty about ¼-inch thick. Season the top with a pinch more salt. Repeat with remaining balls (cook in batches of 2 if your skillet is small).
5. Cook undisturbed for 2–3 minutes. You’ll see the edges turning brown and crispy — that’s the crust forming. Don’t move them!
6. Flip and add cheese. Using a thin metal spatula, scrape under each patty (getting all those crispy bits) and flip. Immediately lay a slice of American cheese on top. Cook for 1–2 more minutes.
7. Toast the buns. While the patties finish, spread butter on the cut sides of the potato buns and toast them in another pan or on the same skillet for 1 minute until golden.
8. Assemble. Spread special sauce on both bun halves. Layer the bottom bun with shredded lettuce, the cheesy patty, pickles, sliced onion, and tomato (if using). Crown with the top bun.

Tips & Notes

• 80/20 beef is key. You need that fat content for flavor and those crispy edges. Leaner beef will result in dry, tough patties.
• Don’t over-handle the meat. Loosely formed balls smash better and create a more tender patty with irregular, craggy edges that crisp up beautifully.
• The scrape is crucial. When flipping, scrape the spatula hard against the skillet to release all that caramelized crust. That’s where the magic flavor lives.
• Double up: For a double smash burger, use 2 oz balls and stack two patties per bun.
• American cheese matters. Its superior melting quality is what makes smash burgers iconic. Save the fancy cheese for another burger.
• Ventilation: Smashing burgers on high heat creates a lot of smoke. Turn on your range hood fan or open a window!