Classic American Smash Burger
Juicy beef patties smashed thin for crispy, caramelized edges, topped with cheese.
In a nutshell: This authentic american classic american smash burger comes together in just 16 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The secret to the ultimate diner-style cheeseburger is smashing the beef patties onto a ripping-hot cast-iron griddle, locking in the juices and creating a crispy, intensely flavored crust. Served on a toasted brioche bun.
Key Equipment
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Chef's Pro-Tips
- Use 80/20 Ground Beef: Fat is crucial for juicy texture and deep flavor. Leaner blends dry out quickly when smashed over intense cast iron heat.
- Smash Hard Once Immediately: Place cold beef balls onto a smoking hot dry skillet and press firmly within the first 30 seconds to lock in that signature lacy, crispy crust.
Ingredients
2
servings
-
8 oz ground beef (80/20 blend), divided into 4 balls
-
2 slices American cheese
-
2 brioche burger buns, split and buttered
-
4 slices dill pickle chips
-
2 tbsp burger sauce (mayo + ketchup + relish)
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Step-by-Step Instructions
Toast Buns
Heat a dry cast-iron skillet or griddle over medium-high heat. Place the buttered brioche buns cut-side down in the pan. Toast for 1-2 minutes until golden brown and warm. Remove and set aside.
Smash the Beef
Increase heat to high until the skillet is smoking hot. Place two 2-ounce ground beef balls in the pan. Immediately press down firmly with a heavy metal spatula (and a rolling pin or weight on top) for 10 seconds to smash them ultra-flat.
Flip and Cheese
Season with salt and pepper. Cook for 2 minutes until the edges are dark brown and caramelized. Scrape underneath the patty and flip. Place a slice of American cheese on top and cook for 1 minute until cheese melts.
Assemble
Spread burger sauce on the bottom buns. Place a slice of pickle, stack two cheese-melted patties on top, cover with top bun, and serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Fat is what keeps a smashed patty juicy. Leaner blends dry out fast under the intense heat of a smoking-hot cast iron skillet.
No. Smash hard once, within the first 30 seconds, and leave it alone. Pressing again squeezes out the juices you just locked in.
Extreme heat creates the dark, caramelized, lacy crust in about 2 minutes. A cooler pan steams the meat instead of searing it.
American melts the smoothest, but cheddar or pepper jack work. Add the slice right after flipping so it melts in the final minute.
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