Grill Classic Smash Burgers
Thin beef patties smashed paper-thin on a screaming hot grill for maximum crispy edges and double-stacked glory.
grill Timer
Set for 6 mins @ High Heat (Flip at 3m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Divide 1.5 lbs ground beef into 8 equal balls (about 3 oz each). Season with kosher salt and pepper.
Heat grill or griddle to screaming hot. Place beef balls on the surface and smash flat with a heavy spatula.
Cook 3 minutes until a deep brown crust forms, flip, add American cheese, cook 2-3 more minutes.
Stack two patties per bun. Top with pickles, onion, ketchup, and mustard.
Step-by-Step Guided Instructions
Divide 1.5 lbs ground beef (80/20) into 8 equal balls, about 3 oz each. Do not overwork the meat. Season each ball generously on all sides with kosher salt and black pepper. Butter the insides of 4 brioche buns and set aside.
80/20 fat ratio is non-negotiable for smash burgers. Lean beef dries out and will not develop that crispy lacy crust.
Heat your grill, griddle, or cast iron to the highest heat possible. Place beef balls on the hot surface and immediately smash each one as flat as possible using a heavy spatula or burger press with parchment paper between. Cook for 3 minutes without touching until a deep brown crust forms.
Smash within the first 30 seconds while the meat is still cold. Once it starts cooking, smashing squeezes out juice instead of spreading the patty.
Use a stiff spatula to scrape each patty off the surface, keeping all the crispy bits attached. Flip and immediately place a slice of American cheese on each patty. Cook 2-3 more minutes. The cheese will melt from the residual heat.
American cheese is the classic choice because it melts into a creamy blanket. Do not substitute a cheese that does not melt smoothly.
Toast the buttered brioche buns on the grill for 30 seconds. Stack two cheese-covered patties on each bun. Top with dill pickle slices, thin onion rings, ketchup, and yellow mustard. Serve immediately.
Two thin patties stacked beat one thick patty every time. You get twice the crust surface area and twice the cheese.
The entire secret to a great smash burger is maximum contact between meat and hot metal. Smash it flat, leave it alone, and let the Maillard reaction do all the heavy lifting.
Skip the onion and pickles for picky eaters. Plain cheese smash burgers with ketchup are a guaranteed kid winner.
- Crispy french fries
- Classic coleslaw
- Onion rings
Smash burgers are best fresh. If you must reheat, place patties in a hot skillet for 1 minute per side. Do not microwave.