the classic recipe
Classic smash cheeseburger
The classic smash burger is American beef culture distilled — crackly Maillard crust from the deep-brown sear, juicy beef interior, American cheese melted into every crevice, soft potato bun pressing it all together. Two thin patties beat one fat patty: double the crust, double the flavor. Toppings stay minimal — lettuce, tomato, pickles, special sauce. It's roadside diner, ballpark, and backyard grill all in one bite.
yields 4 servings·469 kcal per serving·cuisine American
The traditional recipe
Instructions
Mix the special sauce: 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, and 1 teaspoon pickle brine. Refrigerate for at least 15 minutes.
Divide the ground beef into 8 balls of approximately 55g (2 oz) each. Do NOT compact them — shape gently. Refrigerate until needed.
Heat a cast iron skillet or heavy steel griddle over high heat for 3 to 5 minutes until it exceeds 230°C (450°F). The surface should just begin to smoke.
Using 1 tablespoon of butter, toast the buns cut-side down in the same skillet for 1 to 2 minutes until golden. Set aside.
Add the oil to the hot skillet. Place two meat balls with space between them. Immediately, using a wide stiff spatula, smash each ball firmly and continuously to about 6 mm (1/4 inch) thickness. Hold pressure for 10 seconds. Season generously with kosher salt and black pepper.
Cook undisturbed for 1.5 to 2 minutes until a dark, deeply browned crust forms at the edges and bottom of each patty.
Flip each patty in one decisive motion. Immediately place a slice of American cheese on each. Cover the skillet (with a lid or metal bowl) for 30 seconds to fully melt the cheese.
Assemble: special sauce on the bottom bun, lettuce, tomato, the first cheesy patty, an extra slice of cheese, the second cheesy patty, red onion, pickles, and more sauce on the crown. Serve immediately.
Who this dish is for
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