Smash burgers are the ultimate burger. Thin patties smashed into a screaming-hot skillet. Lacy, crispy edges. Beefy, juicy center. Double them up. Add American cheese. You’ll never cook a thick patty again.
Prep
Divide beef into 8 balls (about ¼ cup / 4 oz each). Do not overwork — loosely form.
Season generously with salt and pepper.
Heat Skillet
Heat a cast iron skillet or griddle over high heat until smoking hot (5-7 minutes). No oil needed — the fat will render.
Smash & Cook
Place a beef ball in the skillet. Smash firmly with a heavy spatula or bacon press until very thin (about ¼ inch).
Cook 60-90 seconds until edges are brown and crispy. Scrape under the patty with a metal spatula to flip.
Flip. Add cheese immediately. Cook 30 seconds more.
Repeat with remaining patties (work in batches, don’t crowd).
Toast Buns
Butter cut sides of buns. Toast in the skillet until golden.
Assemble
Stack two cheesy patties per bottom bun. Add pickles, onion, lettuce, and sauce. Top with bun.
Serve
Serve immediately. That crust is the whole point.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 double burgers | Difficulty: Easy
Storage Notes
Best fresh. Smash burgers don’t reheat well — the crispy crust is a one-time magic trick. Cooked patties can be refrigerated for 2 days but texture suffers. Leftovers? Chop up and toss in scrambled eggs or mac and cheese.
