Smash Burgers

Ingredients

• 1 lb (500g) 80/20 ground beef
• Salt and black pepper
• 4 slices American cheese
• 4 burger buns, toasted
• 1 tbsp butter (for toasting the buns)
• Pickles, mustard, ketchup, and raw white onion to serve

Instructions

1. Divide the beef into 4 loose balls, about 4 oz (125g) each. Don't compact them. Just roll gently.
2. Heat a cast iron skillet or heavy stainless pan over high heat until it's smoking. No oil.
3. Place one ball in the pan. Immediately press it flat with a sturdy spatula. Press hard, straight down. You want it about 4-5 inches (10-12cm) wide and paper thin. Season the top with salt and pepper.
4. Cook for 90 seconds without moving it. The high heat and pressure creates a Maillard reaction—browning that makes the edges crispy and lacy. That's the whole point of a smash burger.
5. Flip in one confident motion, scraping up all the crispy bits. Lay a slice of American cheese on top immediately.
6. Cook for another 30-45 seconds. The cheese should be melted and starting to bubble at the edges.
7. Toast the buns in a buttered pan over medium heat until golden. Assemble and eat right away.

Notes

Critical insight: 80/20 beef is not optional. The 20% fat content is what fries the edges of the burger into that crispy, lacy crust while keeping the interior juicy. Leaner beef like 90/10 will just dry out and result in a sad, crumbly puck.

Substitutions: American cheese melts the best because of the sodium citrate. If you absolutely must swap it, use a mild cheddar or pepper jack, but be prepared for a less cohesive melt. You can use ground turkey (85/15), but it won't develop the same crust.

Storage: Smash burgers are best eaten within 5 minutes of leaving the pan. If you must store them, keep the patties separate from the buns in the fridge for up to 2 days. Reheat in a pan over medium heat to revive some texture.

Variations: Add a scoop of caramelized onions under the cheese right before it melts for an Oklahoma-style onion burger. Make a quick "burger sauce" with 2 parts mayo, 1 part ketchup, a splash of pickle juice, and paprika.

Pairs with: Serve with classic crispy fries or alongside Mac and Cheese for an unapologetic diner-style feast.