Smash Cheeseburger
These crispy-edged, incredibly juicy smash burgers are topped with melted dairy-free cheddar alternative for an authentic diner experience at home.
Ingredients
- •1.5 lbs ground chuck beef (80/20 fat ratio) (680g)
- •1 tsp kosher salt (6g)
- •0.5 tsp freshly ground black pepper (2g)
- •4 hamburger buns
- •4 slices dairy-free cheddar style cheese alternative
- •2 tbsp mayonnaise (30ml)
- •1 tbsp yellow mustard (15ml)
- •1 small white onion, very thinly sliced
- •4 leaves crisp iceberg lettuce
- •2 ripe tomatoes, sliced
- •4 dill pickle spears
Instructions
- 1
Divide the ground beef gently into 8 equal portions, about 3 ounces each, and roll them loosely into balls without packing tightly.
- 2
Preheat a heavy cast-iron skillet or flat top griddle over medium-high heat until extremely hot, about 5 minutes.
- 3
Place two beef balls onto the hot skillet, leaving plenty of space between them.
- 4
Using a heavy-duty spatula and a piece of parchment paper to prevent sticking, press down firmly and flatly on each ball for about 5 seconds to create a very thin, lacy-edged patty.
- 5
Season the top of each smashed patty immediately with a pinch of salt and pepper.
- 6
Cook for about 2 minutes until the edges are dark brown and crispy, and juices begin to pool on top.
- 7
Flip the patties over using a sharp metal spatula, scraping up the browned crust from the pan.
- 8
Place a slice of dairy-free cheese alternative on top of each patty, cover the skillet with a lid for 1 minute to melt the cheese.
- 9
Remove the patties from the skillet and repeat the process for the remaining beef balls.
- 10
Toast the hamburger buns cut-side down in the same skillet for 30 seconds until golden brown.
- 11
Spread mayonnaise and yellow mustard on the toasted buns, then assemble each burger with two cheesy patties, thinly sliced onions, lettuce, and tomato.
💡 Chef tips
- Do not overwork the meat when forming the balls; loose packing ensures a tender, juicy burger with better crust.
- Ensure your cast-iron skillet is smoking hot before smashing to get that signature crispy crust.
- Use a stiff, sharp metal spatula and parchment paper so the meat does not stick when you press it down.
✅ How it should turn out
The finished smash cheeseburger has deeply browned, crispy edges, a juicy center, and perfectly melted cheese, delivering a savory aroma and rich flavor that rivals your favorite diner.