weeknight
Smashburgers at Home
Crisp-edged, lacy-bottomed smashburgers on a cast-iron pan, the diner burger you can pull off in 15 minutes.
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Join the waitlistSmashing is the technique: a hot pan, loose balls of beef, and one firm press creates the lace-edged crust that defines this kind of burger.
Don't overthink the toppings. American cheese, pickles, onion, a soft bun. Sauce optional. Beer mandatory.
Ingredients
- 1¼ lb (570 g) ground beef chuck, 80/20
- Kosher salt and black pepper
- Neutral oil, for the pan
- 8 slices American cheese
- 4 soft potato or brioche buns, split and lightly toasted
- ½ small white onion, very thinly sliced
- Dill pickle slices
- Yellow mustard and ketchup, to taste
Steps
- 1Divide the beef into 8 loose balls (about 2½ oz each). Don't pack them tight.
- 2Heat a cast-iron skillet or griddle over medium-high until very hot. Brush with a thin film of oil.
- 3Place 2 balls in the pan with plenty of space. Immediately smash each with a sturdy spatula (use a second spatula on top for leverage) into a thin patty about ⅓-inch thick.
- 4Salt and pepper generously. Cook undisturbed 2 minutes, wait for the lacy crust to form around the edges.
- 5Slide the spatula under, scraping up all the crust, and flip. Top each patty with a slice of cheese. Cook 30 seconds more.
- 6Stack two patties per bun. Top with onion, pickles, and condiments. Repeat with remaining patties.
Notes
Don't smash twice. The first press squeezes juice out and gets the crust started; further presses just lose moisture.
Updated May 2026
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