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Smash Burger Recipe for Crispy Perfection

A fast, flavor-packed smash burger with crispy caramelized edges, juicy beef, melted cheddar, and buttery sautéed onions -- ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend strongly recommended
  • 4 burger buns toasted
  • 1 salt and black pepper to taste
  • 4 slices cheddar cheese American cheese also works for extra melt
  • 1 tbsp butter
  • 0.5 cup onions thinly sliced
  • 1 pickles, lettuce, tomato optional toppings
  • 1 burger sauce or mayo optional

Equipment

  • Cast iron skillet or flat griddle
  • Heavy metal spatula or burger press
  • parchment paper

Method
 

  1. Preheat a cast iron skillet or griddle over medium-high heat for at least 2 minutes until very hot.
  2. Divide the ground beef into 4 equal portions and gently roll each into a loose ball. Do not pack them tightly.
  3. Add butter and sliced onions to the skillet. Saute, stirring occasionally, until soft and golden. Push onions to the side of the pan.
  4. Place a beef ball on the hot skillet. Immediately press it completely flat using a heavy spatula or burger press. Use a small square of parchment paper between the spatula and the beef to prevent sticking.
  5. Season with salt and black pepper immediately after smashing.
  6. Cook for 2 to 3 minutes without moving until the edges are visibly crispy and browned. The patty will release from the pan naturally when the crust is ready.
  7. Flip the patty once. Immediately add a slice of cheddar cheese on top. Cook for 1 to 2 more minutes until the cheese melts.
  8. Toast buns cut-side down in the beef drippings in the skillet if not already toasted.
  9. Assemble burgers with the sautéed onions and any desired toppings including pickles, lettuce, tomato, burger sauce, or mayo.
  10. Serve immediately while hot.

Notes

Storage: Store cooked patties separately from buns and toppings in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2 minutes per side to restore some crispiness. Uncooked beef portions can be frozen for up to 3 months; thaw overnight in the fridge before cooking. Tips: Use 80/20 ground beef for best results. Season after smashing, not before. Use a metal spatula, not silicone. Work in batches of 2 patties to maintain pan temperature. Variations: Double smash two patties per bun for an indulgent version. Swap cheddar for Swiss and add sautéed mushrooms. Make sliders using dinner rolls with 8 smaller portions.