Grill and griddle
How to Make Crispy Smash Burgers at Home
Build lacy edges with loosely packed beef, a hot cooking surface, and one firm press.
A smash burger gets its craggy crust when the beef makes wide, flat contact with a hot surface. Use a sturdy stainless skillet, cast-iron pan, or flat-top griddle. On an outdoor grill, use a solid griddle plate so the beef stays on the cooking surface when you press it.
What you’ll need
- 12 ounces ground beef, about 80% lean, for four thin patties
- Kosher salt and black pepper
- 4 slices American cheese or another thinly sliced melting cheese
- 2 buns for doubles or 4 buns for singles
- Pickles, thinly sliced onion, and your favorite burger sauce
Get the toppings ready and portion the beef
Toast the buns and lay out the toppings before the beef hits the pan. Divide the cold beef into four loose 3-ounce portions. Gather each one into a ball with a light touch and keep the portions refrigerated until the pan is ready.
Press each patty once
Heat the skillet or griddle over medium-high heat. Add one or two portions at a time, leaving room to press them flat. Put a square of parchment over a portion and press firmly with a sturdy metal spatula to about ¼ inch thick. Peel away the parchment and season the top. Repeat for the remaining portions and discard the used parchment.
Wait until the edges brown, then slide the spatula firmly underneath to lift the crust and flip. Add the cheese and cook until a thermometer inserted sideways into the center reads 160°F (71°C), the USDA minimum for ground beef.
Stack while the edges are crisp
Put sauce and pickles on the toasted bottom bun, then add a patty or stack two. Add onion and close the bun. If your first batch looks pale, leave more room around each portion and let the pan heat back up before cooking the next batch.
USDA guidance on safe meat temperatures
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