Smash Burger with Crispy Edges and Cheesy Center Recipe
Smash Burger
High-heat smashed patties with seared edges, melty cheese, and tangy sauce for fast, juicy burgers.
Nutrition (per serving)
This smash burger is my go-to when I want big flavor fast. High heat gives the patties those irresistible crispy, caramelized edges while the center stays juicy; a simple tangy sauce and a toasted buttered bun finish it off for pure, honest burger joy.
The technique is forgiving and gratifying: loosely form small meat balls, press them hard on a hot griddle, and let the crust develop. With a few smart tips you’ll be serving restaurant-style smash burgers at home any night of the week.
Ingredients
- Ground beef (80/20):1.5 lb
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Vegetable oil or canola oil:1 tbsp
- Unsalted butter:2 tbsp
- Soft hamburger buns:4 pieces
- American cheese slices:4 slices
- Mayonnaise:1/2 cup
- Ketchup:2 tbsp
- Yellow mustard:1 tbsp
- Sweet pickle relish:1 tbsp
- Worcestershire sauce:1 tsp
- Garlic powder:1/4 tsp
- Smoked paprika (optional):1/4 tsp
- Sliced dill pickles:8 slices
- Thinly sliced red onion:1/2 medium
- Lettuce leaves:4 pieces
- Tomato:1 medium
Instructions
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Make the sauce: in a small bowl whisk together mayonnaise, ketchup, mustard, relish, Worcestershire, garlic powder, and smoked paprika. Chill while you cook.
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Divide the ground beef into eight loose balls (about 3 oz each). Handle gently—do not overwork the meat. Season the outside of the balls lightly with salt and pepper.
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Heat a large cast-iron skillet or griddle over medium-high to high heat until very hot. Add the oil and let it shimmer.
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Place 2–3 meat balls on the hot surface (work in batches), and immediately press each ball flat with a heavy spatula or a burger press covered with parchment to about 1/4-inch thickness. Hold pressure for 10–15 seconds. Season the exposed smashed surface with a little salt and pepper.
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Cook without moving until deep brown crust forms around the edges, about 2–3 minutes. Use the spatula to scrape and loosen any fond as you go.
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Flip each patty, immediately top with a slice of cheese, and cook another 30–60 seconds until cheese melts and patty is cooked through but still juicy.
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Meanwhile, butter the buns and toast them in a separate skillet or the same griddle until golden, about 1 minute per side.
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Assemble burgers: smear sauce on bottom bun, add lettuce and tomato if using, two smashed patties per burger (for extra chew and flavor), pickles, onion, more sauce on the top bun, then close and press lightly.
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Serve hot and enjoy immediately—these are best right off the griddle when the edges are crunchy and the cheese is gooey.
Tips & Notes
- Use 80/20 ground beef for best flavor and crust; leaner meat won’t give the same sear or juiciness.
- Press hard and quick when smashing so the patty sets thin and makes maximum contact with the hot surface.
- Work in small batches so the griddle stays hot — overcrowding cools the pan and prevents a good crust.
- If you don't have a heavy spatula, place parchment over the ball and press with a second pan or a foil-wrapped brick.
