Juicy Smash Burger (Print Version)

Classic American-style smashed patties with crispy edges, melty cheese, and fresh toppings on toasted buns.

# What You'll Need:

01 - 1 lb ground beef (80/20 blend preferred)

02 - 1 tsp kosher salt

03 - ½ tsp freshly ground black pepper

04 - 4 slices American cheese (or cheddar)

05 - 2 tbsp unsalted butter (for toasting buns)

06 - 4 brioche or potato burger buns

07 - ¼ cup mayonnaise

08 - 1 tbsp yellow mustard

09 - 1 small red onion, thinly sliced

10 - 1 large dill pickle, sliced

11 - 1 cup shredded iceberg lettuce

12 - 2 medium tomatoes, sliced

01 - Divide the ground beef into 4 equal balls without overworking the meat.

02 - Heat a cast iron skillet or heavy-bottomed griddle over high heat until very hot.

03 - Butter the cut sides of the buns and toast on the skillet until golden brown; set aside.

04 - Place beef balls on the hot skillet. Press firmly with a sturdy spatula to flatten each ball into a thin patty about ½ inch thick.

05 - Season each patty with salt and pepper. Cook undisturbed for 2 to 2½ minutes until edges are brown and crispy.

06 - Flip the patties, top each with a slice of cheese, and cook for another 1 to 1½ minutes until cheese is melted and patty is cooked through.

07 - In a small bowl, mix mayonnaise and mustard. Spread on both sides of each toasted bun.

08 - Layer each burger with bottom bun, lettuce, tomato, smash burger patty with cheese, onion, pickles, and top bun.

09 - Serve immediately while hot and juicy.

01 -

The technique creates those irresistible crispy edges while keeping the center impossibly juicy
Youll get restaurant quality results in just 20 minutes with zero fancy equipment

02 -

Dont form perfect patties ahead of time the rough balls create better texture when smashed
Let the skillet get properly hot or youll steam the meat instead of creating that crust

03 -