Smash Burgers
Pressing a ball of cold beef flat in a ripping-hot skillet gives each patty a dark, lacy crust, which is where the flavor lives. Two thin patties cook faster than one thick one and give you twice the crust. A heavy skillet does everything a grill would here.
Quick facts
18 min(5 prep, 12 cook)
2 servings
Contains: Milk, Egg, Wheat, Soy
Get it all out
Tick things off as they hit the counter.
- ¾ lb ground beef, 80/20, cold from the fridge
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 slices American cheese
- 2 hamburger buns, plain, split; most brands contain soy
- 1 tbsp butter, softened
For the sauce
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
To top
- ¼ cup dill pickle chipsoptional
- 2 tbsp white onion, finely choppedoptional
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- 1
Get out a cast-iron or other heavy skillet, about 10 to 12 inches wide, a sturdy metal spatula, tongs, paper towels, 2 squares of parchment paper a little wider than the spatula and an instant-read thermometer.
- 2
In a small bowl, stir together the mayonnaise, ketchup and mustard until smooth and evenly pink.
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 3
Divide the cold ground beef into 4 equal pieces, about 3 oz each. Roll each one loosely into a ball without packing it tight, and set the balls on a plate. Wash your hands and anything that touched the raw beef.
- ¾ lb ground beef
- At the stove
- 4
Spread the butter over the cut sides of the buns. Set a cast-iron or other heavy skillet over medium heat and lay the buns in it cut side down. Toast until golden brown, 1 to 2 minutes, then move them to 2 plates, cut side up.
- 1 tbsp butter
- 2 hamburger buns
- 5
Wipe out the skillet with a thick wad of paper towels held in tongs until no butter or crumbs are left. Turn the heat to high and heat the empty skillet until a drop of water flicked onto it sizzles away in a second or two, about 3 minutes.
Timer: 3 min
- 6
Put 2 of the beef balls in the skillet, at least 5 inches apart. Lay a square of parchment paper on one ball and press straight down hard on the paper with a sturdy metal spatula until the patty is about ¼ inch thick and 4 inches wide. The paper keeps the spatula off the raw beef. Peel off the paper, smash the second ball the same way, then throw the paper away. Sprinkle the tops with half of the salt and pepper. Wash your hands.
- ¾ lb ground beef
- ½ tsp salt
- ¼ tsp ground black pepper
- 7
Cook without moving the patties until the edges are dark brown and crispy, about 2 minutes. Scrape the spatula firmly under each patty to keep the crust attached, flip it and lay a slice of cheese on top. Cook until the cheese melts and an instant-read thermometer slid into the side of a patty reads 160°F, about 1 minute. Set one patty on each bottom bun.
- 4 slices American cheese
Timer: 2 min
- 8
Scrape any stuck bits out of the skillet. Put the last 2 beef balls in the skillet, at least 5 inches apart, and smash each one through the second square of parchment paper until about ¼ inch thick and 4 inches wide, then throw the paper away. Sprinkle the tops with the rest of the salt and pepper. Wash your hands and the plate that held the raw beef. Cook without moving the patties until the edges are dark brown and crispy, about 2 minutes. Scrape under each patty, flip it and lay one of the last 2 slices of cheese on top. Cook until the cheese melts and an instant-read thermometer slid into the side of a patty reads 160°F, about 1 minute. Stack one patty on top of each first patty.
- ¾ lb ground beef
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 slices American cheese
Timer: 2 min
- 9
Spread the sauce over the cut sides of the top buns. Top each stack of patties with half of the pickles and onion, if using, close with the top buns and serve hot. Put leftovers in the fridge within 2 hours.
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- ¼ cup dill pickle chips
- 2 tbsp white onion
- 2 hamburger buns