Description
Crispy-edged, juicy, and packed with beefy flavor, this classic smash burger delivers the perfect combination of a deeply caramelized crust, melted American cheese, and a soft toasted brioche bun. The secret is using cold 80/20 ground beef, smashing it thin on a very hot griddle, and keeping the toppings simple.
Ingredients
Scale
- 1 lb (450 g) fresh 80/20 ground beef
- 4 brioche burger buns
- 4 slices American cheese
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon neutral cooking oil or beef-friendly high-heat oil
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 4 leaves crisp lettuce
- 1 small tomato, thinly sliced
- 1/4 small onion, thinly sliced
Instructions
- Divide the cold ground beef into 4 loosely packed balls, about 4 oz (115 g) each. Keep the beef refrigerated until ready to cook.
- Heat a flat-top griddle or cast-iron skillet over high heat until very hot, ideally around 500°F (260°C).
- Lightly toast the cut sides of the brioche buns on the hot surface. Remove and set aside.
- Place the cold beef balls on the hot griddle, leaving enough space between them.
- Immediately press each ball firmly with a sturdy stainless-steel burger press or spatula until it is approximately 1/8 to 1/4 inch thick and slightly wider than the bun.
- Season the exposed side with salt and black pepper.
- Cook without disturbing until the edges become deeply browned and crispy and the underside has developed a strong crust, about 1–2 minutes.
- Scrape firmly underneath each patty with a spatula and flip.
- Immediately place a slice of American cheese on each patty. Cook for another 30–60 seconds, until the cheese is melted and the beef is cooked through.
- Mix the mayonnaise, ketchup, and mustard together to make a simple burger sauce.
- Spread a thin layer of sauce over the toasted bottom buns.
- Add the lettuce and tomato, if using.
- Stack the cheesy smash patties on top. For a classic double smash burger, stack two patties together.
- Add thinly sliced onion and any additional desired condiments.
- Finish with the toasted top bun and serve immediately.
Notes
- Use 80/20 beef: The fat provides the juiciness and flavor needed for a great smash burger.
- Keep the beef cold: Cold beef holds its moisture and fat better before hitting the hot griddle.
- Don’t overpack the meat: Loosely formed balls create a more tender texture and better crispy edges.
- Smash only once: Press the beef firmly immediately after placing it on the griddle, then leave it alone so the crust can develop.
- Very high heat matters: Aim for approximately 500°F (260°C) for the best caramelized crust.
- American cheese is ideal: It melts smoothly and coats the thin patties beautifully.
- Toast the buns: A lightly toasted brioche bun provides structure and keeps the burger from becoming soggy.
- Keep toppings relatively simple so they don’t overpower the crispy beef.
- For a double burger, use two thin patties per serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 1,150 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg
Keywords: smash burger, cheeseburger, beef burger, American burger, crispy burger, griddle burger, homemade burger