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Smash Burger Recipe
5 from 15 votes

Smash Burger Recipe

The Smash Burger Recipe focuses on loosely packed ground beef portions smashed flat on a hot pan to create thin patties with crispy edges and juicy centers. Toasted buns, melted cheese, lettuce, tomatoes, and pickles complete the classic burger assembly. This method produces flavorful, textured burgers that differ from thicker patties by maximizing surface browning.

Prep Time
10 mins
Cook Time
20 mins
Assembly
10 mins
Total Time
40 mins
Servings: 8
Calories: 112 kcal
Course: Dinner
Cuisine: American

Ingredients

Burger Buns:
  • 1 tablespoon butter at room temperature, unsalted
  • 6 Hamburger Bun halved
Burger Patties:
  • 2 pounds ground beef 85%/15%
  • kosher salt (I used Diamond Crystal)
  • black pepper freshly ground
  • neutral oil (such as vegetable or avocado oil)
Burger Assembly:
  • American cheese (or any other type of cheese you like!)
  • mayonnaise
  • 2 Roma tomato or vine ripe tomatoes
  • 1 butter lettuce head
  • kosher salt
  • 2 pickle chips sliced

Instructions

To Toast the Buns:
    Cup of Yum
  1. Place a pan over medium-low heat. You’re going to have to do this in batches. Add the butter and when melted, add as many potato bun halves, interior side down, as you can, and cook until toasted and lightly golden brown, about 1 to 2 minutes. Remove from the pan and set aside. Repeat with the remaining potato buns until they’ve all been toasted. Add more butter to the pan, as needed.
To Make the Patties:
  1. Portion out the 2 pounds of ground Wagyu beef into 4-ounce piles that are loosely packed (no need to form patties). I like to place them on a baking sheet since I needed to cook them in batches. Top each pile of beef with a few pinches of salt and a few rounds of freshly cracked pepper.
  2. Place a cast iron over medium-high heat. Preheat the pan until hot and then add about a teaspoon or two of oil. Add two patties, spacing them about 4 inches apart, and then smash them flat with a spatula to form patties that are 4-inches in diameter. Cook until the edges are brown and craggy, about 2 minutes. Flip the patties, season with salt and pepper, and cook for an additional minute or two. Transfer to the baking sheet to a warm oven to keep warm. Repeat with cooking the patties until you’ve worked your way through all of the beef.
  3. Remove the baking sheet with the patties from the oven and top each patty with a slice of American cheese. Transfer back to the oven until cheese is melted. American cheese melts pretty easily; you may need only 2 to 3 minutes in the oven.
To Assemble the Smash Burgers:
  1. Add a swipe of mayonnaise to both halves of the bun. Add the patty, top with slices of pickles, tomato and lettuce. Serve immediately.

Notes

  • Do not form the ground beef into patties; loosely pack the beef for better texture and cooking.
  • Use cold beef straight from the fridge to retain juiciness; no need to bring to room temperature.
  • If you lack a heavy spatula for smashing patties, use a plastic pancake spatula pressed down with a wooden spoon handle.
  • Potato buns are preferred for their soft texture, though brioche or regular buns also work well.
  • Toast buns in butter until lightly golden for enhanced flavor and sturdiness.

Nutrition Information

Calories 112kcal (6%) Carbohydrates 18g (6%) Protein 6g (12%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 277mg (12%) Potassium 15mg (0%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 73IU (1%) Vitamin C 1mg (1%) Calcium 119mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 112

% Daily Value*

Calories 112kcal 6%
Carbohydrates 18g 6%
Protein 6g 12%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 277mg 12%
Potassium 15mg 0%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 73IU 1%
Vitamin C 1mg 1%
Calcium 119mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.