The Juicy Smash Burger Formula
Loose balls of 80/20 beef, a ripping-hot skillet and one firm press. Crispy lace edges in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 double cheeseburgers
A smash burger gets its flavor from browning, not thickness. Pressing a loose ball of beef flat on a very hot surface creates a wide, crisp, deeply browned crust in about two minutes.
The formula
- Beef: 80/20 ground beef. Leaner beef dries out and does not brown as well.
- Heat: a cast-iron skillet, carbon-steel pan or griddle, heated for about 5 minutes. Nonstick pans are not made for this heat.
- Timing: smash within the first 30 seconds, while the beef is still cold and soft. Never press again after that; you will squeeze out the juices.
- Seasoning: salt and pepper, added after smashing.
Ground beef needs to reach 160°F in the thickest part. Color is not a reliable test, so use an instant-read thermometer, inserted from the side for thin patties.
The Juicy Smash Burger Formula
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 double cheeseburgers
Ingredients
Method
Divide the beef into 8 loose balls of about 3 ounces each. Do not pack them tightly. Keep them in the fridge until the pan is ready.
Butter the cut sides of the buns and toast them in a large cast-iron skillet over medium heat until golden. Set aside.
Turn the heat to medium-high and heat the skillet for about 5 minutes, until a drop of water sizzles away instantly. Turn on the extractor fan.
Add 2 or 3 balls, leaving space between them. Cover one with a square of parchment and press down hard with a sturdy metal spatula to about 1/4 inch thick. Repeat with the others, then season with salt and pepper.
Cook without moving for 2 minutes, until the edges are deeply browned. Scrape firmly under each patty with the spatula, flip and top with cheese. Cook for 1 minute more, until the beef reaches 160°F.
Stack two patties on each bun and add onion, pickles and burger sauce. Repeat with the remaining beef.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
Why do my smash burgers stick to the spatula?
Press through a square of parchment paper, and use a sturdy metal spatula with a sharp edge to scrape under the crust when you flip.
What ground beef is best for smash burgers?
80/20 ground beef. The fat helps the thin patties brown and stay juicy.
Can I make smash burgers on a nonstick pan?
It is not recommended. Smash burgers need high heat, which most nonstick coatings are not designed for. Use cast iron, carbon steel, stainless steel or a griddle.
How do I know smash burgers are cooked?
Check with an instant-read thermometer; ground beef is safe at 160°F. Thin patties get there quickly, usually by the time the second side has cooked for a minute.
