With a caramelized crust and plenty of melty cheese, this is my restaurant-quality smash burger recipe! Just 10 minutes to make on the stove and includes a simple burger sauce too!
Prepare the patties: Line a plate with wax paper. Divide beef into four equal (4oz/113g) pieces. Use your hands to loosely form each into a round ball. Do not overwork the meat, just gently form it into a ball.
1 lb 80-85% ground beef
Season and chill: Place meatballs on a wax paper lined plate and sprinkle the tops with salt and pepper. Keep cold in fridge or freezer while you preheat your pan.
Salt and pepper
Prepare the pan: Drizzle a teaspoon of oil over a cast iron pan and use a paper towel to smear it evenly over the surface. Turn heat to medium-high and heat until pan is smoking.
1 teaspoon cooking oil
Smash the burgers: Add a ball of meat to the pan. Immediately use your burger press or large spatula to firmly press straight down on the burger and smash it flat (if using a spatula, grip a mallet and use that to help you press into the burger, see photo in post for visual if needed). If meat sticks to the press, you may place a square of parchment paper over it before flattening.
Cook for approximately 1 minute, until a crust has formed on the burger (avoid the temptation to re-squish the burger or flip it early!). Sprinkle with more salt and pepper while it cooks.
Sliced cheese
Flip. Use spatula to scrape up the burger (you want to be sure to scrape up all the caramelized crust and not leave anything behind), flip, and add a slice of cheese if desired. Cook through (approximately 45 seconds longer). Transfer burgers to a clean plate and cover with foil while you toast the buns.
Toast the buns: Immediately add butter to the hot pan. Once melted, turn off pan and place burger buns cut-side down on the skillet and cook briefly, until warm and toasted on the bottom.
1 Tablespoon salted butter, 4 burger buns
Assemble & enjoy: Spread burger sauce onto toasted buns, top with burgers and any additional desired toppings and enjoy immediately.
Toppings: Lettuce
Notes
Preparing in advance
Sauce can be prepared up to 5 days in advance, store in an airtight container in the refrigerator. Burger balls may be prepared up to 2 days in advance, cover rightly with plastic wrap and store in the refrigerator.
Burger Press
Here’s a burger press you can buy, but personally I use a makeshift press. I press a large spatula straight down onto the meat and use a mallet to press into the spatula to press it even thinner.
Burgers sticking?
If your burgers are sticking to the spatula, place a square of parchment paper over the ball of meat before pressing down. Remove parchment immediately after pressing.