Classic Smash Cheeseburger
Experience the ultimate diner-style burger with a perfectly caramelized, crispy crust and a juicy, melty center.
Ingredients
- •1.5 lbs (680g) ground beef (80/20 fat ratio is essential)
- •4 brioche or potato buns
- •4 slices American cheese
- •1/2 cup mayonnaise
- •2 tablespoons ketchup
- •1 tablespoon yellow mustard
- •1/2 cup finely diced white onion
- •4-6 dill pickle slices
- •1 tablespoon neutral oil (like canola or grapeseed)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Divide the ground beef into 8 equal portions of about 3 ounces each and gently roll them into loose balls; do not overwork the meat.
- 2
In a small bowl, whisk together the mayonnaise, ketchup, and mustard to create the burger sauce.
- 3
Heat a cast-iron skillet or heavy-bottomed griddle over medium-high heat until it is smoking slightly.
- 4
Lightly toast the cut sides of the buns in a separate pan with a little butter until golden brown, then set aside.
- 5
Place two beef balls into the hot skillet, leaving plenty of space between them.
- 6
Immediately place a piece of parchment paper over the meat and use a heavy spatula or burger press to smash the balls down firmly until they are about 1/2 inch thick.
- 7
Season the patties generously with salt and pepper, then cook for 2-3 minutes until a deep, dark brown crust forms.
- 8
Flip the patties, immediately place a slice of cheese on each, and cook for another 1-2 minutes until the cheese is melted and the meat is cooked through.
- 9
Assemble the burgers by spreading the sauce on the buns, layering the patties, onions, and pickles, and serving immediately.
💡 Chef tips
- Keep the meat cold until the very second you put it in the pan to ensure the fat renders properly for maximum juiciness.
- Use a high-smoke point oil and ensure your pan is screaming hot; if the pan isn't hot enough, the meat will steam instead of crusting.
- If you are cooking for a crowd, keep the finished burgers in a warm oven at 200°F (95°C) while you finish the remaining batches.
✅ How it should turn out
The finished burger should feature a deeply browned, lacy, crispy edge, a molten layer of melted cheese, and a savory, tangy flavor profile that is perfectly balanced by the soft, toasted bun.