Smash Burgers
Thin, crispy-edged beef burgers seared on a flat-top griddle and topped with melted cheese. The secret is pressing the patty flat for maximum browning.
Ingredients
Instructions
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Divide beef into 8 loose balls; do not pack tight. Season with salt and pepper.
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Heat a griddle or heavy skillet until very hot. Place balls on the surface and press firmly with a spatula to flatten.
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Sear 2 to 3 minutes until the edges are dark and crisp, then flip.
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Top each with a slice of cheese; cook 1 minute until melted.
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Toast the buns and build burgers with lettuce, tomato, onion, and sauce.
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Serve immediately while the patties are hot and crisp.
Nutrition
Per serving, estimated.
- Calories
- 480 kcal
- Protein
- 30g
- Carbs
- 28g
- Fat
- 27g
- Fiber
- 1g
Tips
- A screaming-hot surface is key to the lacy, crispy edge.
- Use a sturdy metal spatula and press hard for a thin patty.
- Do not flip too early; let the crust form first.
Variations
- Add pickles and a swipe of special sauce for a drive-in style burger.
- Mix 1 teaspoon onion powder into the beef.
- Use Swiss or cheddar instead of American.
Frequently Asked Questions
Pressing the ball flat maximizes contact with the heat, creating a Maillard-browned crust and crispy edges.
Yes, a heavy cast-iron skillet works well; just get it very hot first.
Cook hot and fast, and do not overwork the meat before smashing.
