Smash Cheeseburger
Crispy-edged, juicy beef patties topped with melted American cheese and served on toasted brioche buns.
Ingredients
- •1.5 pounds ground chuck (80/20 fat content, about 680g)
- •4 brioche burger buns
- •4 slices American cheese
- •1 small yellow onion, thinly sliced
- •1/2 cup mayonnaise (120ml)
- •2 tablespoons ketchup (30ml)
- •1 tablespoon sweet pickle relish (15ml)
- •1 teaspoon white vinegar (5ml)
- •1 teaspoon kosher salt (6g)
- •1/2 teaspoon freshly ground black pepper (2g)
- •2 tablespoons unsalted butter, softened (30g)
Instructions
- 1
In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, and white vinegar to create the special sauce, then set aside.
- 2
Divide the ground beef into 8 equal portions, about 3 ounces each, and gently roll them into loose balls without packing them too tightly.
- 3
Preheat a large heavy cast-iron skillet or flat griddle over medium-high heat for about 5 minutes until extremely hot.
- 4
Butter the cut sides of the brioche buns and toast them face-down in the hot skillet for 1 to 2 minutes until golden brown, then remove and set aside.
- 5
Place two balls of beef onto the hot skillet, leaving enough space between them.
- 6
Using a heavy spatula or burger press lined with parchment paper, press down firmly and heavily on each ball of beef for about 5 to 10 seconds to flatten it into a very thin, wide patty with lacy, jagged edges.
- 7
Season the top of each smashed patty generously with kosher salt and black pepper.
- 8
Cook for about 2 minutes until the edges are dark brown and crispy, and juices begin to pool on top.
- 9
Use a sharp, sturdy metal spatula to scrape beneath the patty, flip it over, and immediately place a slice of American cheese on top.
- 10
Add a small handful of thinly sliced onions right onto or next to the patties if desired, cook for another 1 minute until the cheese is melted and bubbly, then stack two patties together.
- 11
Assemble the burgers by spreading the special sauce on both the top and bottom toasted brioche buns, placing the double meat and cheese stack inside, and serving immediately.
💡 Chef tips
- Always use 80/20 ground chuck; the high fat content is essential for getting those crispy, juicy edges without drying out the meat.
- Make sure your cast-iron skillet is screaming hot before adding the beef to ensure the meat sears and releases easily from the pan.
- Do not overwork or pre-salt the ground beef beforehand, or the burgers will turn out dense and sausage-like instead of tender and flaky.
✅ How it should turn out
The finished smash cheeseburgers feature ultra-crispy, lacy beef edges, perfectly melted gooey cheese, and a tangy special sauce that delivers an irresistible savory aroma and rich, juicy flavor in every bite.