Cheesy Smash Burgers (Printable)

Crispy-edged smashed beef patties with melted cheese, toasted buns and classic toppings for a quick indulgence.

# What You'll Need:

→ Beef Patty

01 - 1 lb ground beef, 80/20 lean-to-fat ratio
02 - Kosher salt and freshly ground black pepper, to taste

→ Cheese

03 - 4 slices American cheese (cheddar or preferred melting cheese may be substituted)

→ Buns and Toppings

04 - 4 hamburger buns
05 - 2 tablespoons unsalted butter, for toasting buns
06 - Dill pickle slices, to taste
07 - 1 small red onion, thinly sliced into rings
08 - 4 leaves iceberg or butter lettuce
09 - 4 slices ripe tomato

→ Burger Sauce

10 - 3 tablespoons mayonnaise
11 - 1 tablespoon ketchup
12 - 1 teaspoon yellow mustard
13 - 1 teaspoon pickle relish
14 - Pinch of smoked paprika

# Directions:

01 - Set a cast-iron skillet or flat griddle over high heat until the surface is shimmering hot, approximately 3 to 4 minutes.
02 - Divide the ground beef into 4 equal portions and roll each into a loose ball. Avoid packing the meat tightly and do not season at this stage.
03 - Spread butter on the cut sides of each bun. Place them buttered-side down in the skillet and toast until golden brown, about 30 seconds per side. Remove and set aside.
04 - Place the beef balls onto the hot skillet. Immediately press each ball flat using a sturdy metal spatula and a sheet of parchment paper, achieving a thickness of about 1/4 inch. Season the top surface generously with salt and pepper.
05 - Cook the patties for 1 1/2 to 2 minutes until deep golden crust forms on the bottom and juices begin pooling on top. Flip each patty and immediately lay one slice of cheese on top.
06 - Continue cooking for 1 additional minute until the cheese is fully melted and the patty is cooked through.
07 - While the patties cook, combine the mayonnaise, ketchup, yellow mustard, pickle relish, and smoked paprika in a small bowl. Stir until well blended.
08 - Spread the burger sauce on the bottom halves of the toasted buns. Layer each with lettuce, a tomato slice, pickles, and onion rings. Place a cheesy patty on top and cap with the bun. Serve immediately while hot.

# Expert Tips:

01 -
  • The crispy lacelike edges you get from smashing the patties thin are impossible to replicate with any other burger method.
  • From cold beef to assembled burger in under fifteen minutes of active cooking makes this faster than delivery.
  • The optional burger sauce is that tangy, slightly sweet condiment that makes people close their eyes on the first bite.
02 -
  • If your skillet is not hot enough the patties will steam instead of sear and you will miss the entire point of a smash burger.
  • Do not press down on the patties after the initial smash because squeezing out all the juices leaves you with a dry hockey puck.
03 -
  • Sauté thin onion slices in the beef drippings right after removing the patties for a topping that absorbs all that leftover flavor.
  • Use a stiff metal spatula with a straight edge rather than a flexible one so you can scrape up every bit of crust from the skillet surface.

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