So, Smash Burgers—Let Me Tell You Why I Can’t Stop Making ‘Em
Hey there! If you’ve ever tried to grill burgers in 40 degree weather because you just had a craving, well, welcome to my world. Smash burgers are one of those things I got obsessed with during a summer heatwave—it started with a YouTube binge, ended with a grease-splattered kitchen, and somewhere along the way, my whole family started requesting them every week. My first ones were kind of sad (think: meat hockey pucks), but after a few tries—and burning myself on the skillet once or twice—I got them just the way I like ‘em: crispy edges, juicy middle, melty cheese. Even my neighbor Bob asked for the "secret". There isn’t one, really, unless you count my stubborn refusal to use anything but American cheese. Oh, and if you ever see someone try to smash the burger with a coffee mug—learn form my mistake. Just... don’t.
Why You’ll Love This (Or: Why I Keep Making Them Anyway)
I make these when I want something fast and satisfying (read: when my kids look at me like I’m a short-order cook). My family goes absolutely mad for these because, well, they’re messy and fun and taste way fancier than they have any right to. And honestly? It’s the only way I can get my cousin Jake to eat onions. I used to hate how burgers from restaurants were always dry, and this sort of fixes that in a big way. Warning: If you love your kitchen spotless, maybe have napkins ready, because these can get as sloppy as a Saturday night footy match.
The Stuff You’ll Need (With a Few Cheats)
- 500g ground beef (I think 80/20 is magic, but sometimes I use 85/15 if it’s on sale—Grandma swore by the butcher, but supermarket mince works too)
- 4 soft burger buns (Potato buns are amazing, but plain ol’ white rolls do the trick—brioche is good but gets a bit too sweet for me)
- 4 slices American cheese (Don’t even get me started on fancy cheese—I tried cheddar once, it just didn’t melt right. But if you must...)
- Salt & pepper (a good pinch of each, don’t overthink it)
- 1 small onion, finely diced (I sometimes skip this if someone’s feeling fussy)
- Butter (for toasting the buns—sometimes I just use mayo and pan-fry them if the butter’s not soft enough)
- Pickles, ketchup, mustard, mayo (whatever you fancy—my brother swears by Sriracha, but I think he’s just showing off)
How I Actually Make These (And What Really Happens in My Kitchen)
- First, heat up a cast iron skillet or heavy pan really hot. I mean, until you almost panic that it’s smoking too much. Outside on the grill is great, but inside is totally doable (just crack a window, trust me).
- While that’s heating, I divide the beef into 4 equal balls—don’t pack them tight, keep them kinda loose. This is also where I sometimes make 6 smaller ones if people are hovering in the kitchen looking hungry.
- Butter the insides of the buns and set them aside. Or just slather some mayo if you forgot to soften the butter, which, let’s be honest, I do about half the time.
- Once the pan’s hot, toss a beef ball on, and—here comes the smash—use a sturdy spatula (metal is best!) to press down hard, smearing the patty into a thin circle. It’ll sizzle like mad. Don’t use a coffee mug, that’s all I’ll say.
- Season with salt and pepper, then add a sprinkle of diced onion if you’re using it. I usually do this after the first minute. Don’t stress if bits of beef stick to the spatula, that’s flavor, not failure.
- After about 1-2 minutes (edges should look a little crispy), flip it over. Lay a slice of cheese on right away so it gets all melty and gooey while the other side finishes. This is where I usually sneak a taste of the crispy edge—chef’s privilege.
- Meanwhile, toast the buns cut-side down in a little butter on the pan. Or just chuck them in the toaster. Both work (the pan is better, but I’m not judging).
- Stack the burger onto the toasted bun, load up with pickles, ketchup, the works. Or keep it plain if that’s your vibe. Serve immediately before anyone steals them off the plate.
Some Notes I Wished I’d Known Before My Fifth Attempt
- If your smash burgers look a bit scruffy or uneven, that’s good! They taste better craggy. Uniformity is overrated here.
- The first ones always cook faster than you think—on my stove, batch two usually looks less burnt.
- I once tried to use lean beef and ended up with dry, sad pucks. Don’t skimp on fat, honestly, or you’ll regret it.
- And actually, you do not need a fancy burger press. I still just use my trusty old spatula with a bit of foil to keep it clean (sometimes I skip the foil if I’m feeling rebellious).
Variations I’ve Actually Tried (And One Fail)
- Double Smash: Stack two patties for that mega-diner feel. Not for the faint of heart—or small appetites.
- Onion Smash: Press a handful of thinly sliced onions right onto the raw meat as you smash it. My mate from Melbourne swears by this style.
- Cheese Swap: Swiss is decent, but Brie was a disaster (too gloopy—live and learn).
- No Bun: Tried lettuce wraps once. Too slippery. Maybe with sturdier lettuce, but I honestly gave up.
What You’ll Need to Cook (And What to Do If You Don’t Have It)
- Cast iron skillet (Best, but a heavy-bottomed frying pan works. Once, I tried a baking tray on the stovetop—do not recommend, unless you like warping things.)
- Metal spatula (if you don’t have one, use two smaller spatulas or, in a pinch, the back of a big kitchen spoon. No, really.)
- Mixing bowl for forming patties (I’ve done it straight on the cutting board too, less dishes to wash.)
Storing These (Though They Rarely Survive That Long!)
If you somehow have leftovers, pop them in a sealed container in the fridge. They’re good for about 2 days, but honestly, in my house they never last more than a day. I think they taste better reheated in the skillet than microwaved, but that’s just me.
How I Like to Serve Smash Burgers (Feel Free to Steal My Traditions)
I usually serve these straight up with a pile of shoestring fries (or, when I’m lazy, a big bag of kettle chips). Sometimes we’ll do a burger bar and let everyone pile theirs high with all sorts of toppings—makes it a bit of a party. My youngest insists on dipping hers in barbecue sauce, which I never understand, but hey, I’m not here to judge.
Real Life Pro Tips (Learn From My Goofs)
- I once tried to rush flipping the burgers and ended up with stuck-on, torn-up patties. Patience, grasshopper—let the crust form before you touch them.
- If you press too hard, you’ll lose all the juice. Gentle smash, not “flatten into oblivion” smash. Actually, lighter pressure makes for juicier bites.
- And don’t skip buttering the buns. I did once, thinking it wouldn’t matter—it did. Dry buns ruin the mood.
Wait, What If...? (Questions I Actually Get Asked)
- Can you use frozen beef? I mean, you can, but it’ll be harder to smash and you might lose that nice crust. Thaw, if you’ve got the patience.
- Is parchment paper really necessary? Only if you hate cleaning spatulas; I skip it all the time.
- What about turkey or veggie patties? Sure, but they don’t crisp up the same. Veggie ones sometimes stick. Still tasty, though.
- Can I make these ahead for a party? You can cook the patties and reheat them in a hot pan. But honestly, they’re best fresh. Maybe just prep the balls and do the smashing to order (it’s kinda fun, anyway).
- Where do you get your buns? I just use whatever’s on special at the store. If you want to make your own, check out Sally's Baking Addiction’s recipe—but I rarely have the time!
- How do you clean the pan? Hot water, stiff brush, and a ton of elbow grease. Or just soak it and deal with it tomorrow (not saying that's my usual method...)
- If you want a video that actually shows the technique, Babish’s smash burger video is a classic. He’s funnier than me, too.
Okay, that’s probably enough burger wisdom for today. If you try these, let me know how they turn out—or just send me a photo of your messiest one. And if you end up inventing a new topping combo, I want to hear about it. (Unless it’s peanut butter. Still not over that incident.)
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices American cheese
- 4 burger buns, toasted
- 2 tablespoons unsalted butter
- ½ cup sliced dill pickles
- ¼ cup thinly sliced red onion
- 2 tablespoons burger sauce or mayonnaise
Instructions
-
1Divide the ground beef into 4 equal balls (about 4 oz each) without overworking the meat.
-
2Preheat a cast iron skillet or griddle over medium-high heat. Lightly butter the cut sides of the buns and toast until golden; set aside.
-
3Place beef balls onto the hot skillet. Using a sturdy spatula, smash each ball flat to about ½-inch thickness. Season with salt and pepper.
-
4Cook patties for 2-3 minutes until edges are crispy and juices appear on top. Flip, add a slice of cheese to each patty, and cook for another 1-2 minutes until cheese is melted.
-
5Spread burger sauce or mayonnaise on the bottom buns. Top with the cheesy patties, pickles, and red onion. Cover with the top buns and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!