Cheesy Smash Burgers (Printable)
Juicy smashed beef patties with crispy edges and melted cheese on toasted buns with pickles and tangy sauce.
# What You'll Need:
→ Beef Patties
01 - 1 lb ground beef, 80/20 blend
02 - Salt and freshly ground black pepper, to taste
→ Cheese
03 - 4 slices American cheese (or cheddar)
→ Buns & Toppings
04 - 4 burger buns
05 - 2 tbsp unsalted butter, for toasting buns
06 - Sliced pickles, to taste
07 - 1 small red onion, thinly sliced
08 - 4 leaves lettuce
09 - 4 slices tomato
→ Burger Sauce
10 - 3 tbsp mayonnaise
11 - 1 tbsp ketchup
12 - 1 tsp yellow mustard
13 - 1 tsp pickle relish
14 - Pinch of smoked paprika
# Directions:
01 - Place a cast-iron skillet or flat griddle over high heat and allow it to get screaming hot, until the surface shimmers.
02 - Divide the ground beef into 4 equal portions and roll each into a loose ball. Do not season or pack them tightly.
03 - Spread butter on the cut sides of each bun. Place them buttered-side down in the skillet and toast until golden brown. Remove and set aside.
04 - Place the beef balls onto the hot skillet. Immediately press each one flat to about ¼-inch thickness using a sturdy metal spatula pressed over a sheet of parchment paper. Season the top side generously with salt and pepper.
05 - Cook the patties for 1½ to 2 minutes until the edges turn deeply crisp and juices bubble to the surface. Flip each patty and immediately lay a slice of cheese on top.
06 - Continue cooking for 1 more minute until the cheese is fully melted and draped over the patty.
07 - Spread burger sauce on the bottom half of each toasted bun. Layer with lettuce, a tomato slice, pickles, and sliced red onion.
08 - Place the cheesy smash patty on top of the assembled toppings, cap with the bun top, and serve immediately while hot.
# Expert Tips:
01 -
- That shatteringly crisp crust on the edges is something most people only get at diners, and now you can recreate it at home with nothing more than a cast iron skillet.
- The whole thing comes together in under thirty minutes, which makes it perfect for weeknights when you want something indulgent without the wait.
02 -
- Do not press down on the patties after the initial smash because every time you push on them you squeeze out the juices that keep the burger moist.
- Resist the urge to move the beef once it hits the pan because the crust needs uninterrupted contact with the hot surface to form properly.
03 -
- Toss thin onion slices directly into the burger drippings after you remove the patties and let them cook for two minutes until they turn sweet and jammy for the best topping you never planned on.
- Use a bench scraper or the flat back of a wide spatula instead of a regular one because it gives you more surface area for a more even smash and a thinner crispier patty.