Description
Learn how to make the best juicy, crispy-edged homemade smash burgers with this quick and easy recipe.
Ingredients
Scale
Smash Burger Ingredients:
- 1 pound ground beef (80/20 for best flavor and juiciness)
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- fine sea salt and freshly-ground black pepper
- 4 slices American cheese (or your favorite melt-friendly cheese)
- 4 burger buns, buttered and toasted
- toppings: crisp lettuce leaves, pickles, thinly-sliced onions, tomato slices, etc.
Favorite Burger Sauce Ingredients:
- 1/2 cup mayo
- 1 tablespoon each: Dijon mustard, ketchup, pickle juice
- 1/2 teaspoon smoked paprika
Instructions
- Prep the beef. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Transfer to the refrigerator until just before cooking.
- Preheat your griddle or skillet. Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot — you want instant sizzle when the meat hits the surface.
- Smash the burgers. Season the top of each beef ball with salt and pepper. Place 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Remove the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned and crispy.
- Flip and add cheese. Use a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Cook for another 45–60 seconds until cheese is melted and the burger is cooked through.
- Assemble & serve. Place patties on toasted buns, add your favorite toppings, and serve immediately while nice and hot.
