Extra Crispy, Extra Cheesy Smash Burgers

Post by My Store Admin

Mar 30 2025

There are times for a big, juicy pub burger — and that’s totally great. But most of the time what I’m yearning for is a thin, crispy patty with lacy edges and a perfectly melty layer of American cheese (deli-sliced, not plastic-wrapped!). All this to say, a smash burger really hits all the right notes — and I’m about to tell you why.

A smash burger gets the ratios right. At a quarter pound of beef per patty, it isn’t skimpy, but the thin layer means you get the right amount in every bite. For that signature thin patty, add balls of ground beef to a scorching-hot skillet or griddle and flatten it as much as possible with a spatula. Each bite is all crispy outside without the heavy, under-seasoned thick inside layer. Because it’s so flat, all the other toppings sit pretty and evenly, which makes for a better eating experience.

But back to that ultra-thin patty: It makes your burger taste cheesier with just one slice of cheese. The ratio of cheese to beef in each bite is much higher with a thinner burger. So, to sum up: Better flavor, better eating experience, better ratio, better texture. What could make it better? Oh, right — you can make 4 burgers in about 20 minutes while some frozen fries are in the oven.

Why You’ll Love It

Foolproof and fast! Ultra-thin patties cook so quickly that they don’t have time to dry out or leave you worried they’re undercooked.
Extra crispy, extra cheesy. The ratio of crispy edges and cheese-to-beef is much higher — and better — on a thin patty without actually adding any extra cheese.

Key Ingredients in Smash Burgers

Ground beef: Lean ground beef is ideal here because the beef will shrink up less during the short cooking time (don’t worry, it’s still juicy!).
American cheese: Go for deli-sliced American cheese that will melt over the patties like a creamy dream. It’s so much better than the individually wrapped singles!
Hamburger bun: As far as I’m concerned, it’s gotta be a Martin’s potato bun — but any squishy hamburger bun will do. Avoid heavier rolls like brioche or pretzel buns because they’re too bready for such a thin griddled patty.
Toppings: Keep it simple with a little burger sauce and some pickle chips, or add lettuce, tomato, and onion to complete your smash burger.

How to Make Smash Burgers

Toast the buns. Heat a large cast iron skillet. Working in batches as needed, place 4 split buttered hamburger buns cut-side down in the skillet and toast until golden-brown. Transfer to plates or a serving platter cut-side up.
Season the beef. Divide 1 pound lean ground beef into 4 portions, and gently roll each one into a ball. Season all over with kosher salt and black pepper.
Cook the patties. Heat the same skillet until very hot. Place 2 meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges.
Add the cheese, then serve. Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with a slice of American cheese. Cook until the second side is browned and the cheese is melted. Transfer to the 2 bottom bun halves. Repeat cooking the remaining 2 meat balls. Top the burgers with the desired toppings and serve immediately.

Helpful Swaps

Before you flip the burger patties, top the uncooked side with extremely thinly sliced onions and press them into the surface. When you flip the burger, you’ll end up with delicious griddled onions stuck to the patty.
Rather than 4, divide the ground beef into 8 balls and press into ultra-thin patties that will cook for 1 minute per side. Top half of the patties with cheese and stack 2 on each bun. There will be more crispy bits, but it’s a little more work and the patties are more delicate to work with.
You can omit the cheese or swap in another type depending on your preference — cheddar, Gouda, Muenster, and Swiss all work well.

Storage and Make-Ahead Tips

You can prepare any desired toppings up to a day in advance and refrigerate in separate airtight containers. Leftover patties can be refrigerated separately from the buns and toppings in an airtight container for up to 3 days.

Ingredients

4
hamburger buns, split and buttered or spread with mayo
1 pound
lean ground beef
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
4 slices
American cheese

Topping options:

Shredded or leaf iceberg lettuce
Thinly sliced onion
Sliced tomato
Pickles
Mustard
Mayonnaise
Burger sauce

Instructions

Heat a large cast iron skillet over medium heat. Working in batches as needed, place 4 split buttered hamburger buns cut-side down in the skillet and toast until golden-brown, 1 to 2 minutes. Transfer to plates or a serving platter cut-side up.
Divide 1 pound lean ground beef into 4 portions (4 ounces each). Gently roll each one into a ball. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat the same skillet over high heat until it feels very hot when your hand hovers over it (don’t get too close!). Place 2 meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges, 2 to 3 minutes.
Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with 1 slice American cheese. Cook until the second side is browned and the cheese is melted, 1 to 2 minutes. Transfer to the 2 bottom bun halves. Repeat cooking the remaining 2 meat balls. Top the burgers with the desired toppings, close each one with a top bun, and serve immediately.