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Definitive Smash Burger Recipe

Close-up of a delicious double Smash Burger featuring two thin, well-seared patties with melted American cheese on a toasted brioche bun.
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Follow these steps to create a diner-style smash burger with a maximum crust and a juicy interior.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend recommended)
  • 4 slices American cheese
  • 4 potato buns
  • Salt and black pepper to taste
  • 1 tablespoon neutral oil (like canola or vegetable)
  • For Sauce: 1/2 cup mayonnaise
  • For Sauce: 2 tablespoons ketchup
  • For Sauce: 1 tablespoon yellow mustard
  • For Sauce: 1 teaspoon pickle relish
  • For Sauce: 1/2 teaspoon white vinegar

Instructions

  1. Prepare the sauce by mixing mayonnaise, ketchup, mustard, relish, and vinegar in a small bowl. Set aside.
  2. Divide the ground beef into 8 equal, loose balls (about 2 ounces each). Do not pack them down.
  3. Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot. Add the oil.
  4. Place two beef balls onto the hot surface, leaving space between them.
  5. Immediately place a piece of parchment paper over one beef ball. Use a heavy, flat-bottomed metal spatula or a burger press to firmly press the ball down into a thin patty (about 1/4 inch thick). Press hard for about 10 seconds to ensure full contact with the heat. Remove the parchment paper.
  6. Season the exposed top surface generously with salt and pepper.
  7. Cook undisturbed for 90 seconds to 2 minutes until a deep brown crust forms on the bottom.
  8. Scrape under the patty firmly with your spatula to lift the crust intact. Flip the patty.
  9. Immediately place one slice of cheese on top of each patty.
  10. Place the top half of a bun on the griddle to toast lightly.
  11. Cook the flipped patty for 30 to 60 seconds more until the cheese is melted and the patty is cooked through.
  12. Assemble the burger: Spread sauce on both halves of the toasted bun. Place two cheesy patties on the bottom bun. Top with the other bun half. Repeat for the second burger.

Notes

  • Use an 80/20 fat ratio for the best flavor and moisture retention when smashing.
  • The key to the crust is high heat and pressing firmly immediately after placing the meat on the surface.
  • Use a sturdy, wide metal spatula with a sharp edge for effective scraping and flipping.
  • For extra flavor, lightly butter the inside of the buns before toasting them on the griddle.

Nutrition

Find it online: https://magazinemeal.com/smash-burger-secret-juicy-crust-recipe/