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Classic Smash Burger: Restaurant Quality at Home

A delicious double patty Classic smash burger dripping with melted American cheese on toasted buns, served on a white plate.
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Make the ultimate, nostalgic American burger with thin, crispy patties and perfectly melted cheese using this straightforward technique for your next cookout.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 blend recommended)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 8 slices American cheese
  • 8 potato buns
  • 2 tablespoons unsalted butter, softened
  • Dill pickle chips, for serving
  • Yellow mustard, for serving
  • Ketchup, for serving

Instructions

  1. Prepare your cooking surface. Heat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot. This high heat is key for a good sear.
  2. Divide the ground beef into 8 equal portions (about 3 ounces each). Do not pack or form them into tight patties; keep them loose. Season each portion lightly with salt and pepper.
  3. Lightly butter the cut sides of the potato buns. Place the buns cut-side down on a cooler section of the griddle or in a separate pan over medium heat until lightly toasted, about 1 to 2 minutes. Remove and set aside.
  4. Place two or three beef balls onto the hot, dry cooking surface, leaving space between them.
  5. Immediately place a piece of parchment paper over a ball. Use a heavy, flat metal spatula or a burger press to firmly smash the meat down until it is very thin (about 1/4 inch thick). Press hard for about 10 seconds to ensure good contact with the hot surface. Remove the parchment paper.
  6. Cook the patty undisturbed for 90 seconds to 2 minutes until the edges are brown and crispy.
  7. Scrape under the patty with your spatula to lift it, flipping it over. Immediately place one slice of American cheese on top of each patty.
  8. Cook for another 30 to 60 seconds until the cheese is fully melted and the patty is cooked through.
  9. Assemble your best burger recipe: Place two cheesy patties on the bottom half of a toasted bun. Top with pickles, mustard, and ketchup as desired. Place the top bun on and serve immediately.

Notes

  • For the best smash burger results, use a high-fat ground beef blend like 80/20. The fat renders out, creating the crispy edges you want.
  • Do not press the patties after the initial smash. Pressing again will squeeze out the juices and result in a dry burger.
  • If your griddle is not hot enough, the meat will steam instead of sear, preventing the formation of the flavorful crust.

Nutrition

Find it online: https://dishicious.com/classic-smash-burger-recipe-at-home/