Smash Burgers
These smash burgers are everything you love about a great burger—crispy edges, juicy center, and melty cheese—all in just a few minutes!
With a simple mix of pantry ingredients and a hot skillet, you’ll get a golden crust that packs tons of flavor.
Perfect for when you’re craving something quick, satisfying, and downright delicious.
Let’s dive in!
For Smash Burgers
- Ground Chuck (80% lean) – The star of the burger, providing juicy, flavorful patties.
- Black Pepper – Adds seasoning with a bit of kick.
- Garlic Powder – For depth and a hint of savory flavor.
- Onion Powder – Complements the garlic with more savory goodness.
- Ground Mustard – A little tang to balance out the richness of the beef.
- Worcestershire Sauce – Brings that umami flavor to the mix.
- Kosher Salt – To season the patties and enhance all the flavors.
- Cheddar Cheese – Melted on top for that gooey, comforting texture.
- Hamburger Buns – Soft and lightly toasted for the perfect bite.
For Cooking
- Vegetable Oil – For frying the patties and creating a crispy, golden crust.
Smash Burgers
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Ingredients
- 1¼ pounds ground chuck (80% lean)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- Heaping ¾ teaspoon kosher salt (for seasoning before cooking)
- ½ tablespoon vegetable oil
- 4 slices Cheddar cheese
- 4 hamburger buns (toasted, if desired)
- Optional toppings: lettuce, tomato, pickles, onions, ketchup, mustard, mayo
Instructions
1. Prepare the Patties:- In a large bowl, combine ground beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Mix thoroughly by hand.
- Divide mixture into four equal portions (approximately 4½ oz each).
- Shape into meatballs, then flatten gently into 1-inch-thick patties, smoothing edges.
- Cover and refrigerate for at least 15 minutes (or up to 24 hours).
- Heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Turn on kitchen vent or fan.
- Remove patties from refrigerator and season generously on all sides with kosher salt.
- Add vegetable oil to skillet, spreading evenly.
- Place each patty into the skillet; immediately flatten firmly with a metal spatula to about ¼-inch thickness.
- Cook patties for approximately 2 minutes, until browned and crusty on the bottom.
- Flip each patty, top with a slice of cheese, and continue cooking for an additional 2–3 minutes until cheese is melted and desired doneness is reached.
- Place cooked patties onto toasted buns.
- Add your favorite toppings and serve immediately.
Make Ahead Tip:
- Uncooked patties can be frozen for up to 3 months. Freeze on a tray first, then transfer to a sealed bag. Thaw overnight in the refrigerator before cooking.
Nutrition
Calories: 612 kcal | Carbohydrates: 23g | Protein: 35g | Fat: 41g | Saturated Fat: 17g
Cholesterol: 129mg | Sodium: 503mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g
Vitamin A: 220 IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg
1. Why shouldn’t I form the meat into patties before cooking?
Avoiding pre-forming patties allows the beef to remain loosely packed, which helps achieve the desired crispy edges and juicy interior when smashed onto a hot griddle.
2. How can I achieve a crispy crust on my burgers?
Ensure your skillet is preheated over medium-high heat before adding the meat. Pressing the meatballs flat immediately after placing them in the pan maximizes contact with the hot surface, promoting a flavorful crust.
3. What type of beef is best for smash burgers?
Using ground chuck with an 80% lean to 20% fat ratio provides the right balance of flavor and juiciness. Leaner beef may result in drier burgers.
4. Do I need special equipment to make smash burgers at home?
While restaurants often use specialized tools, at home, a sturdy metal spatula works well. Press down with the back of a wooden spoon if additional pressure is needed.
5. What’s the secret to perfectly melted cheese on my burgers?
After flipping the patties, add a slice of cheese and cover the pan briefly. This traps heat, ensuring the cheese melts thoroughly without overcooking the patty.
