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A close-up of a juicy cheeseburger with a golden bun, lettuce, tomato slices, melted cheese, two beef patties, and creamy sauce, served on parchment paper atop a wooden board.
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Smash Burger Recipe

This Smash Burger Recipe turns one pound of ground beef into deeply crusted, lacy edged patties in under two minutes a side, right on the stove. Two thin patties are smashed hard into a screaming hot skillet, layered with melted cheddar, and stacked on a toasted brioche bun with a quick homemade burger sauce that beats anything from a bottle. No grill and no special equipment required, just a heavy skillet and a sturdy spatula, and the whole thing is on the table in about 25 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: bun, cheese, ground beef, ketchup, lettuce, mayonnaise, mustard, pickles, tomato
Servings: 4 people
Author: Olivia Ribas

Ingredients

  • 1 lb 75/25 or 80/20 ground beef
  • Salt and pepper
  • 8 slices of cheddar cheese
  • 4 Brioche Buns
  • Slices of tomato
  • Slices of pickles
  • Lettuces

Ingredients for the sauce

Instructions

  • Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, mustard, Worcestershire sauce, pickle juice, chopped dill pickles, smoked paprika, grated garlic, and onion powder. Season with salt and black pepper to taste. Cover and refrigerate until ready to serve.
    A hand uses a whisk to mix ingredients including ketchup, mayonnaise, mustard, relish, and seasonings in a small beige bowl on a tan countertop.
  • Portion the beef: Divide the ground beef into 8 equal loose balls (which ball will be about 3oz). Season the tops generously with salt and pepper and keep them cold until you're ready to cook.
    A white rectangular tray holds eight raw beef meatballs sprinkled with ground black pepper, set on a light brown surface.
  • Heat the pan: Heat a large cast-iron skillet or flat griddle over high heat until smoking hot.
  • Smash and cook: Place 2 beef balls seasoned-side down in the pan. Immediately press down firmly with a spatula or burger press (if necessary, use a 6x6 inch piece of parchment paper between the patty and the press to avoid sticking) for about 10 seconds until the patty is thin and flat. Season the top with a little more salt and pepper. Cook until the edges are deeply browned and crispy.
    A raw burger patty is being pressed with a weighted lid on top, cooking in a black cast iron skillet on a light brown surface.
  • Add cheese and flip: Flip each patty and immediately place a slice of cheddar on top. Cook for another 30 to 45 seconds until the cheese is melted and the second side has colour. Remove and repeat with the remaining beef balls.
    A hand uses a spatula to lift a cooked hamburger patty in a black skillet. Another patty with a slice of melted yellow cheese is also in the skillet on a beige countertop.
  • Toast the buns: In the same pan, toast the cut sides of the brioche buns until golden.
    A cast iron skillet with two English muffins inside, one with a golden brown top and the other with a lighter, pale top, sitting on a beige surface.
  • Assemble and serve: Spread the sauce generously on both sides of each toasted bun. Layer on a lettuce leaf, pickle slices, and a slice of tomato. Stack two cheesy patties on top, close with the top bun, and serve immediately.
    A close-up of a cheeseburger with two beef patties, melted cheddar cheese, lettuce, tomato slices, pickles, and sauce in a shiny, toasted bun, placed on parchment paper on a wooden surface.

Notes

To store: You can store the cooked patties in an airtight container in the fridge for up to 3 days. Keep the sauce and fresh toppings stored separately.
To reheat: Reheat the patties in a hot skillet until warmed through. You can also reheat them in the microwave.
To freeze: Tightly wrap the cooked patties and freeze for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 686kcal | Carbohydrates: 38g | Protein: 46g | Fat: 38g | Cholesterol: 129mg | Sodium: 1009mg | Potassium: 616mg | Fiber: 1g | Sugar: 7g