Smash Burgers
Smash burgers get their flavour from the crust. Pressing a ball of cold beef flat onto a very hot cast-iron pan puts every bit of it in contact with the metal, so the edges turn lacy, brown and crisp in about 2 minutes. Two thin patties stacked with cheese give you more crust in every bite than one thick burger.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 12 mins
- Total Time
- 22 mins
- Servings
- 4 double burgers
How do you make Smash Burgers?
Roll 450 g of cold 80/20 ground beef into 8 balls. Heat a cast-iron skillet over high heat until very hot, add 4 balls and smash each one flat to about 6 mm with a sturdy spatula. Season, cook for 2 minutes until the edges are deeply browned, flip, add American cheese and cook for 1 minute, until 71°C (160°F). Stack two per toasted bun.
- Total time
- 22 mins
- Calories
- 635 per serving
- Protein
- 31 g
- Yield
- 4 double burgers
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Burgers
Sauce
To serve
Equipment
Large cast-iron or carbon steel skillet, or a flat griddle · Sturdy flat metal spatula · Parchment paper · Instant-read thermometer
Quick Directions
Prepare the sauce and beef
Mix the mayonnaise, ketchup, mustard and relish in a small bowl.
Toast the buns
Spread the cut sides of the buns with butter.
Smash the patties
Turn the heat to high and heat the dry skillet for 2-3 minutes, until very hot.
Cook and flip
Cook without moving for about 2 minutes, until the edges are deep brown and crisp and the tops look mostly cooked.
Repeat and stack
Stack two patties on top of each other and keep warm on a plate.
Build the burgers
Spread the sauce on the toasted buns, add a double stack of patties to each, and top with pickles and onion if using.
Step-by-Step Instructions
Follow these detailed steps to make the perfect smash burgers.
Prepare the sauce and beef
Mix the mayonnaise, ketchup, mustard and relish in a small bowl. Divide the cold beef into 8 portions of about 55 g and roll each one loosely into a ball. Keep the balls in the fridge until the pan is hot. Cut 4 squares of parchment paper slightly bigger than a patty.
Toast the buns
Spread the cut sides of the buns with butter. Heat the skillet over medium heat and toast the buns cut side down for 1-2 minutes, until golden. Set aside.
Smash the patties
Turn the heat to high and heat the dry skillet for 2-3 minutes, until very hot. Place 4 balls in the pan, well spaced. Lay a parchment square on one ball and press down firmly with the spatula until the patty is about 6 mm thick and 10-12 cm wide. Peel off the parchment and repeat with the rest, all within the first 30 seconds. Season the tops with half the salt and pepper.
Cook and flip
Cook without moving for about 2 minutes, until the edges are deep brown and crisp and the tops look mostly cooked. Slide the spatula firmly under each patty, scraping up the crust, and flip. Top each with a slice of cheese and cook for 1 minute more, until the cheese melts and the patties reach 71°C (160°F) when checked from the side with a thermometer.
Repeat and stack
Stack two patties on top of each other and keep warm on a plate. Scrape the pan clean, then smash and cook the remaining 4 balls the same way, seasoning them with the rest of the salt and pepper.
Build the burgers
Spread the sauce on the toasted buns, add a double stack of patties to each, and top with pickles and onion if using. Serve right away, while the edges are still crisp.
Recipe Tips
- Smash only once, in the first 30 seconds. Pressing again later squeezes out the juices and breaks the crust.
- A square of parchment between the beef and the spatula stops the meat sticking as you press.
- Use cast iron, carbon steel or a griddle. Nonstick pans should not be heated empty on high heat, and they will not give the same crust.
Variations
- Oklahoma onion burgers: pile a small handful of paper-thin sliced onion on each ball before smashing, then flip so the onions cook under the patty.
- Single smash burgers: make 4 patties of about 110 g each and smash them a little thicker, cooking 2-3 minutes per side.
- Bacon smash burgers: add a strip of crisp bacon between the two patties.
Nutrition (per serving)
| Calories | 635 |
|---|---|
| Protein | 31 g |
| Carbs | 29 g |
| Fat | 41 g |
| Saturated fat | 17 g |
| Fibre | 1.5 g |
| Sugar | 6 g |
| Sodium | 1450 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Smash burgers are best eaten right away. Refrigerate leftover patties within 2 hours for up to 3 days.
- Freezer
- Freeze the raw portioned beef balls on a tray, then bag them, for up to 3 months. Thaw overnight in the fridge before smashing.
- Reheat
- Reheat patties in a hot skillet for 1-2 minutes per side until hot to 74°C (165°F). The edges will not be as crisp as when fresh.
Smash Burgers FAQs
What is the best beef for smash burgers?
Use 80/20 ground beef, meaning 80% lean and 20% fat. The fat renders against the hot pan and fries the edges until crisp. Lean beef sticks to the pan and turns dry and grey instead of brown.
How do you keep smash burgers from sticking to the spatula?
Put a square of parchment paper on top of each beef ball before you press it. The spatula pushes on the paper, not the meat, and the paper peels off cleanly afterwards.
Can you make smash burgers on a grill?
Not directly on the grates, because the thin patties fall through and need full contact with hot metal. Set a cast-iron skillet or flat griddle plate on a hot grill and cook them on that.
Are thin smash burgers cooked through?
Yes. A 6 mm patty cooks very quickly over high heat and is usually done after about 3 minutes in total. Check one from the side with an instant-read thermometer; ground beef is safe at 71°C (160°F).
What cheese is best on smash burgers?
American cheese slices melt the fastest and most evenly, which matters when the patty only cooks for a minute after flipping. Thinly sliced mild cheddar also works but melts more slowly.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
