Juicy Smash Burger Classic American (Print)

Crispy-edged beef patties with melted cheese on toasted buns

# What You Need:

01 - 1 lb ground beef (80/20 blend recommended)

02 - 1 tsp kosher salt

03 - ½ tsp freshly ground black pepper

04 - 4 burger buns

05 - 4 slices American cheese (or cheddar)

06 - 1 small red onion, thinly sliced

07 - 1 large tomato, sliced

08 - 4 lettuce leaves

09 - 4 tbsp burger sauce (mayonnaise, ketchup, mustard blend)

10 - 2 tbsp unsalted butter (for toasting buns)

11 - Dill pickle slices

01 - Divide the ground beef into 4 equal portions and loosely roll into balls. Do not pack tightly.

02 - Heat a large cast-iron skillet or griddle over high heat until very hot.

03 - Place the beef balls on the hot skillet. Using a heavy spatula or burger press, smash each ball down firmly until about ½-inch thick.

04 - Season immediately with salt and pepper. Cook without moving for 2–3 minutes until edges are deeply browned and crispy.

05 - Flip burgers, top each patty with a slice of cheese, and cook 1–2 minutes more until cheese melts and burgers are cooked through.

06 - While burgers cook, melt butter in a separate skillet or on the griddle. Toast buns, cut side down, until golden brown.

07 - Spread burger sauce on bottom buns, add lettuce, tomato, and onion. Top with smash patties, pickles if desired, and cover with top bun.

08 - Serve immediately.

01 -

The crispy edges create this incredible texture contrast you just cannot get from regular grilled burgers
These come together in literally 20 minutes start to finish which saves my weeknight dinners constantly

02 -

Do not skip preheating your pan because a cold pan will steam the meat instead of creating that beautiful crust
Season right after smashing so the salt and pepper really grab onto the rough surface

03 -

Work in batches if your pan is not big enough rather than overcrowding and steaming the meat
Let the smashed patties sit untouched even when you are tempted to peek underneath