Smash Burgers

Two thin patties, crispy lacey edges, American cheese melted over the top. Special sauce, pickles, soft bun. Stupid simple, insanely good — better than any drive-through, allow about 15-20 minutes or longer if cooking in several batches.

Prep: 5 minutes | Cook: Variable with skillet capacity; about 3 minutes per batch before doneness checks | Total: About 15-20 minutes or longer with extra batches | Yield: 4 burgers

Ingredients

• 1.5 lbs ground beef (80/20 — fat is flavor, don't go lean)
• 8 slices American cheese (or cheddar)
• 4 soft brioche or potato buns
• Kosher salt & black pepper
• 1 tbsp neutral oil (avocado or vegetable)

Special Sauce

• ¼ cup mayo
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp pickle relish (or diced pickles)
• ½ tsp garlic powder
• ½ tsp onion powder

Mix together in a small bowl. Done.

Toppings

• Dill pickle slices
• Thinly sliced onion
• Shredded lettuce
• Sliced tomato (optional)

Instructions

1. Make the sauce — Mix all sauce ingredients. Set aside.
2. Form the balls — Divide beef into 8 equal balls (about 3 oz each). Do NOT season yet. Do NOT flatten yet.
3. Heat the skillet — Cast iron or heavy skillet over high heat. Get it screaming hot. Add a thin layer of oil.
4. Smash (about 2 minutes on the first side) — Place 2-4 balls on the skillet (don't crowd). Using a sturdy spatula or burger press, smash each ball flat — press hard for 5 seconds. Season the top with salt and pepper. Cook 2 min until edges are deep brown and crispy.
5. Flip and cheese — Flip each patty. Immediately lay a slice of American cheese on top. Cook about 1 more minute, or longer until the thin patties reach 160°F; insert a thin thermometer probe sideways. Let the cheese melt.
6. Stack and serve — Toast buns in the same skillet (cut side down, 30 seconds). Spread special sauce on both bun halves. Stack two patties per bun. Add pickles, onion, lettuce, and tomato if using.

Chef's Tips

• The smash is everything — you want maximum surface area contact with the hot pan. That's where the crust forms. Press once, press hard, then leave it alone.
• Don't season the balls before smashing — salt draws out moisture. Season after the smash for the best sear.
• American cheese melts especially smoothly — cheddar remains the listed alternative, with a less creamy melt.
• Cast iron is king — if you don't have cast iron, use the heaviest pan you own. Nonstick won't get hot enough.
• Serve immediately — these don't wait. Eat them hot off the skillet.

Variations

• Oklahoma style → press thinly sliced onions into the raw beef before smashing
• Spicy → add pickled jalapeños and pepper jack cheese
• BBQ → swap special sauce for BBQ sauce, add crispy onion rings
• Lettuce wrap → skip the bun, wrap in butter lettuce for low-carb

Cooking Safety

Ground beef needs 160°F, even for thin patties; use a clean plate and spatula for cooked burgers. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.