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Smash Burgers

This smash burger recipe makes super juicy burgers with crispy edges. I prefer to cook these outdoors — they grill up very fast because of the high heat, so make sure you have everything ready to go!
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2169.7 kcal

Equipment

  • 1 Cast Iron Flat-Top Griddle or Large Skillet Essential for high-heat searing to develop a crust.
  • 2 Stiff, Sturdy Spatulas Crucial for effective smashing and flipping.
  • 1 Bench Scraper or Firm Spatula For cleanly scraping and flipping the thin patties.
  • 8 Parchment paper squares Prevents sticking during the smashing process.
  • 1 Outdoor Grill Or a high-heat stovetop burner suitable for cast iron.

Ingredients
  

Main

  • 4 hamburger buns
  • 2 tablespoons butter softened, or as needed
  • 1 pound ground chuck beef 80% lean
  • 4 6-inch squares parchment paper
  • salt to taste
  • 4 slices American cheese
  • burger toppings of choice

Instructions
 

  • Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.
  • Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
  • Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.
  • Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings. Dotdash Meredith Food Studios

Notes

Achieving that signature crispy-edged, juicy smash burger requires extreme heat; preheat your cast iron until it's truly smoking. Do not overwork the ground chuck when forming balls, as a loose structure allows for better smashing and a more irregular, desirable crust. The parchment paper is vital for a clean smash and preventing sticking to the spatula, facilitating that ultra-thin patty. When flipping, use a bench scraper or firm spatula with a good angle to effectively scrape up the patty from the griddle, preserving the caramelized crust. Toasting the buttered buns is non-negotiable for texture and flavor, providing a crucial structural element to hold the juicy patties and toppings.