Smash Burger
Crispy-edged, juicy burger made by smashing thin patties hard onto a hot griddle. A diner classic that's faster and more flavorful than traditional burgers.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb ground beef (80/20 blend)
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ½ tbsp unsalted butter
- ½ medium yellow onion, thinly sliced
- 2 slice American cheese slices
- 2 count soft burger buns
- 4 slice pickles, dill
- 2 tbsp tomato ketchup
- 1 tbsp yellow mustard
- 1 tbsp mayonnaise
Instructions
- 1
Set a 12-inch cast iron skillet or griddle over medium-high heat. Let it preheat for 3 minutes until it's screaming hot — a drop of water should instantly evaporate with a loud sizzle.
- 2
While the skillet heats, divide the 0.5 lb ground beef into two rough, loose balls about the size of golf balls. Do not pack the meat — loose texture gives you a better crust and more tender bite.
- 3
Once the skillet is ready, place the first beef ball directly on the hot surface. Using a heavy offset spatula or burger press, press down hard and fast — flatten it into a thin, 1/4-inch patty that spreads across about 4 inches. This creates maximum surface contact with the griddle, which means deep browning and crispy, lacy edges. Hold the pressure for 3-4 seconds, then lift the spatula away.
- 4
Immediately sprinkle the top of the patty with a pinch (about 1/8 tsp) of kosher salt and a pinch of freshly cracked black pepper. Do not flip yet — let it sear undisturbed for 2-3 minutes. You're aiming for a dark mahogany crust on the bottom. Peek underneath by lifting one edge with your spatula; when it's deeply caramelized and releases easily, flip it.
- 5
The moment you flip, scatter roughly one quarter of the thinly sliced yellow onion directly onto the hot surface next to the patty, pressing some of it down so it contacts the griddle. Season the top of the patty with another pinch of salt and pepper.
- 6
Cook for 1-2 minutes on this side. In the final 30 seconds, lay one slice of American cheese on top of the patty — the residual heat will soften it without needing a cover.
- 7
Transfer the first cheeseburger to a plate and repeat steps 3-6 with the second beef ball and remaining onion.
- 8
While the second patty cooks, toast both burger buns face-down on the now-cooler edges of the skillet for 20-30 seconds until lightly golden and warm — this prevents them from getting soggy.
- 9
To assemble: Spread 0.5 tbsp of mayonnaise on the bottom bun, then 0.5 tbsp of yellow mustard, then add 2 dill pickle slices. Top with one cheeseburger (cheese-side up) and a generous heap of the caramelized onions from the griddle. Finish with 0.5 tbsp of tomato ketchup on the top bun, then place it on the burger. Serve immediately while the cheese is still warm and melting.
Tools you’ll need
- 12-inch cast iron skillet or griddle
- heavy offset spatula or burger press
- tongs
- small knife
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