Classic Smash Burger
Crispy-edged smash burgers start with loose balls of 80/20 ground beef smashed hard on a ripping-hot griddle. You get lacy crust, juicy centers cooked to a safe 160°F, and melty American cheese on soft buns—diner-style USA burgers that beat thick patties every time.
đź›’Ingredients
- 1 pound 80/20 ground beef (divided into 4 equal balls, ~4 ounces each)
- 4 soft hamburger buns
- 4 slices American cheese
- 1 tablespoon neutral oil or beef tallow
- Kosher salt and freshly ground black pepper
- Optional toppings: dill pickles, sliced onion, ketchup, mustard, mayo
- Optional: 1 tablespoon butter for toasting buns
🔧Kitchen Tools Needed
- Cast-iron skillet or flat-top
- Stiff metal spatula or burger press
- Instant-read thermometer
- Mixing bowl
đź“ťInstructions
- 1
Preheat a cast-iron skillet or flat-top over medium-high until very hot (a drop of water should skim). Lightly oil the surface.
- 2
Toast cut sides of buns in a little butter until golden; set aside.
- 3
Place beef balls on the hot surface. Immediately smash each with a stiff spatula (or burger press) into a thin 1/4-inch patty. Season generously with salt and pepper.
- 4
Cook undisturbed 2–3 minutes until deep brown crust forms and edges look lacy. Scrape under the crust and flip.
- 5
Top with cheese. Cook 1–2 minutes more until cheese melts and the internal temperature reaches 160°F for ground beef safety.
- 6
Build burgers on toasted buns with pickles, onion, and sauces. Serve immediately. Do not smash after flipping—one smash on the first side only.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
âť“Frequently Asked Questions
What internal temperature for smash burgers?
Cook ground beef to 160°F. Thin smash patties cook fast—use a thermometer on thicker spots.
Why 80/20 beef?
Higher fat renders into the crust and keeps thin patties juicy. Lean beef dries out when smashed.
Can I smash twice?
Smash only once right after the ball hits the pan. Re-smashing squeezes out juices and tears the crust.
How do I get lacey edges?
Very hot pan, loose (not packed) meat balls, and a hard first smash so the edges frill and crisp.
Double smash stack?
Yes—cook two thin patties per bun for a classic double. Cheese between or on top.
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