Smash Burger – Juicy, Crispy & Classic.

The Smash Burger is the ultimate expression of the Maillard reaction.¹ Unlike a traditional thick patty which prioritizes a medium-rare center, the smash burger is all about the crust.² By crushing a loose ball of beef against a scorching hot surface, you create a “lacy” edge—a thin, irregular perimeter of beef that fries in its own fat until it becomes as crispy as a potato chip.³+2

The Smash vs. The Traditional

The goal of a smash burger is to maximize surface area to create more “browned bits” (the most flavorful part of the meat).⁴

Feature	Traditional Burger	Smash Burger
Beef Texture	Aerated, tender, thick	Crispy, caramelized, “Lacy”
Cooking Surface	Grill or Pan	Cast Iron or Flat Top (High Heat)
Internal Temp	Medium-Rare target	Fully cooked (but juicy fat)
Cooking Time	8–10 minutes	3–4 minutes

Ingredients

The Foundation

1 lb Ground Chuck (80/20): Do not use lean beef.⁵ You need the 20% fat to fry the edges and keep the center juicy.
4 Soft Buns: Brioche or Potato rolls are best for their pillowy texture.⁶
4-8 Slices American Cheese: The high meltability of American cheese acts as the “glue” for the burger.⁷
Unsalted Butter: For toasting the buns.⁸
Kosher Salt & Coarse Black Pepper.⁹

The “Special Sauce”

1/2 cup Mayonnaise.¹⁰
2 tbsp Ketchup.¹¹
1 tbsp Yellow Mustard.
1 tbsp Diced Dill Pickles (plus a splash of brine).
1/4 tsp Garlic Powder & 1/4 tsp Paprika.

Instructions

1. The “Loose Ball” Prep¹²

Divide your beef into 4 equal portions (about 4 oz each).¹³

The Rule: Do not form patties. Lightly roll the meat into loose, rough balls.¹⁴ If you pack them too tightly, they won’t “smash” into that iconic lacy shape. Keep them in the fridge until the very moment they hit the pan.¹⁵ Cold fat sears better.+1

2. The Bun Toast¹⁶

Heat your skillet (Cast Iron is preferred) over medium heat. Butter the cut sides of your buns and toast them until golden brown.¹⁷ Set aside. This ensures the bun is ready and won’t get soggy.

3. The Searing Heat

Turn the heat up to high.¹⁸ Your pan should be just starting to smoke. Do not add oil; the beef has enough fat.

Place a beef ball in the center.¹⁹ Immediately place a square of parchment paper over the meat.²⁰+1
The Smash: Using a heavy metal spatula (or a dedicated burger press), press down with all your weight.²¹
The “Smear” (For Lacy Edges): As you press, slightly “smear” the edges outward to make them even thinner. The center should be about 1/4 inch thick, and the edges should be almost translucent.²²

4. The Season & Wait

Remove the parchment and season the raw side generously with salt and pepper.

Patience: Cook undisturbed for 2 minutes.²³ You should see the edges turning dark brown and crispy.²⁴+1
The Scrape: Use a sharp metal spatula to “scrape” the burger off the pan.²⁵ You want 100% of that dark crust to stay on the meat, not the pan.

5. The Melt

Flip the patty. Immediately place a slice of cheese on top.²⁶

Cook for only 45–60 seconds more. The second side sears quickly, and you only need enough time for the cheese to drape over the sides.²⁷

6. Assembly

Spread a generous layer of Special Sauce on the bottom bun. Add pickles or onions if desired. Stack one or two patties onto the bun, close it up, and let it sit for 60 seconds. The steam will soften the bun and “marry” the flavors.

Culinary Tips for Success

Tools Matter: You cannot do this with a flimsy plastic spatula.²⁸ You need a stiff, wide metal turner or a heavy bacon press to get the leverage required for a true smash.²⁹+1
The One-Smash Rule: You only smash once, the second the meat hits the pan.³⁰ If you smash later in the cooking process, you will squeeze out the juices that have already begun to render.³¹
High Heat is Non-Negotiable:³² If your pan isn’t hot enough, the meat will steam in its own moisture and turn gray. You want that “shhh-pow” sound the moment the beef touches the metal.

FAQ

Why use American cheese?

Smash burgers are thin and salty; they need a cheese with a low melting point that turns into a creamy sauce. Fancy aged cheddars often “break” into oil and protein when they hit a hot patty.

Can I make these on a BBQ grill?

Not easily. The meat will fall through the grates or you won’t get enough surface contact. This is a dish specifically for flat-top griddles or heavy skillets.33

How do I make a “Double”?

Simply stack two 2 oz or 3 oz patties.34 Because they are so thin, a double smash burger provides the perfect ratio of meat-crust to bun.35+1

Would you like me to find a recipe for “Crispy Beer-Battered Onion Rings” to serve as a crunchy side for your burger?