american · weeknight · one-pan
Smash Burgers
# The whole move is: cold pan → hot pan → smash hard → flip once. # Don't pre-form tight patties; loose balls smash better. # Cast iron or carbon steel is ideal. A heavy stainless pan works too.
Time
20 min
Serves
2
Effort
Low
Ingredients
- ½ lb ground beef (80/20 is the sweet spot), divided into 4 loose balls
- 4 slices American cheese (or cheddar, or whatever melts)
- 4 small burger buns (potato or brioche) — or 2 buns with 2 patties each
- ½ yellow onion, thinly sliced (optional — for onion-smash style, press a pinch of raw onion into each patty before smashing)
- Pickles, sliced
- A few lettuce leaves
- Tomato slices (optional)
- Mayo, ketchup, yellow mustard — or whatever sauce combo you like
- Salt, black pepper
Method
- Divide beef into 4 loose balls (about 2 oz each). Don’t pack them tight. Keep cold until you’re ready to cook.
- Toast the buns: a little butter or mayo on the cut sides, into a dry pan over medium until golden. Set aside.
- Get a cast iron or heavy pan screaming hot over medium-high to high. No oil needed — the beef has plenty of fat.
- Lay the balls in the pan with space between. If doing onion-smash, press a pinch of raw onion onto each ball now.
- Smash hard with a sturdy spatula (or a second pan over parchment) until very thin — about ¼ inch. Season the tops with salt and pepper.
- Cook 1½–2 minutes until the edges are lacy and deep brown. Flip, immediately top with cheese. Cook another 30–60 seconds until the cheese is melted and the second side has color.
- Build: bun → sauce → lettuce → patty (stack two if you went small) → pickles → top bun. Eat immediately.