Smash Burger

Making Smash Burger at Home

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If you’re craving a smash burger with a crispy, caramelized crust and a tender, juicy center, you’re in the right place. Smash burgers have taken the culinary world by storm, and for good reason: their thin, crispy patties and bold flavors make them a standout. In this guide, you’ll learn how to make a smash burger like a pro, using simple techniques and premium ingredients. Let’s dive in!

A Smash Burger on a sesame bun with lettuce, tomato, cheese, and a juicy patty, served on a wooden table.

Why Smash Burgers Are a Must-Try

Unlike traditional thick patties, smashed burgers rely on high heat and pressure to create a flavorful crust. The technique involves “smashing” a ball of ground beef onto a scorching skillet, resulting in a patty with maximum surface area for caramelization. Whether you’re using a cast iron skillet or a griddle, mastering how to make smash burgers guarantees a restaurant-quality meal at home.

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Making Smash Burger at Home

Author: mudassirahmad5077@gmail.com
Difficulty: Beginner Prep Time 20 mins Cook Time 6 mins Rest Time 30 mins Total Time 56 mins
Cooking Temp: 450  F Servings: 4 Estimated Cost: $ 12 Calories: 650
Best Season: Year-round

Description

These smash burgers deliver crispy, caramelized perfection with juicy 80/20 beef smashed thin on a scorching cast iron skillet. Piled high with melty American cheese and tangy burger sauce on toasted brioche buns, they rival your favorite burger joint. Ready in just 30 minutes, they’re the ultimate quick, flavorful meal.

Ingredients to Make Smash Burger

Instructions

  1. Prep the Meat

    • Use 1 lb (450g) of 80/20 ground beef (20% fat = juicier burgers).

    • Gently divide into 4 equal balls (3-4 oz each) – don’t compact them!

    • Chill for 30 mins (or freeze for 15 mins) – cold meat sears better and prevents sticking.

  1. Make the Burger Juice

    • Melt 4 tbsp butter, then whisk in:

      • 1 tbsp Worcestershire sauce (umami punch)

      • ½ tbsp fish sauce (secret depth – won’t taste fishy!)

      • 2 dashes liquid smoke (optional, for smokiness).

    • Pour over beef balls and lightly mix with hands – don’t overwork!

  1. Heat the Cast Iron Skillet

    • Place skillet on high heat for 5+ mins until smoking.

    • Test heat: sprinkle water – it should dance and vanish instantly.

    • No oil needed – the beef fat will prevent sticking.

  1. Smash the Burgers

    • Place a cold beef ball in skillet.

    • Immediately press HARD with a flat spatula or burger press (use parchment paper to prevent sticking).

    • Hold for 10 sec to ensure maximum contact.

    • Season liberally with salt & pepper while raw side faces up

  1. Cook to Crispy Perfection

    • Don’t touch for 3 mins – let a deep brown crust form.

    • Flip with a thin metal spatula, scraping up the crispy bits.

    • Immediately add 1 slice American cheese (or two for extra melt).

    • Cook 1-2 more mins until cheese melts and edges crisp.

  1. Toast the Buns & Assemble

    • Butter brioche buns and toast in the beef fat for 30 sec.

    • Spread burger sauce (mix mayo, ketchup, mustard, garlic, vinegar).

    • Stack double patties (classic smash burger style!) with raw onions and pickles.

  1. Serve Immediately

    • Eat right away – the crispiness fades fast!

    • Pro Tip: Keep cooked patties in a warm oven if making batches.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 45g70%
Cholesterol 145mg49%
Sodium 980mg41%
Total Carbohydrate 32g11%
Dietary Fiber 1g4%
Sugars 5g
Protein 34g68%
Calcium 210 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Substitute fish sauce with soy sauce for a milder flavor.
  • For a smokier taste, add liquid smoke to the burger juice.
  • Freeze patties before cooking for easier handling.
Keywords: smash burger, smash burgers, smashburger recipe, how to make a smash burger, smashed burger, cast iron smash burgers, how to make homemade burgers, thin burger recipe

Pro Tips for Perfect Smash burgers

  • Don’t Overwork the Meat: Handle gently to avoid tough patties.
  • Use High Heat: Essential for that crispy crust.
  • Press Once Only: Smashing after the first flip squeezes out juices.

Common Mistakes to Avoid

  • Using Lean Meat: 80/20 fat is non-negotiable for juiciness.
  • Cold Skillet: A lukewarm pan won’t create the signature crust.
  • Overcrowding: Leave space between patties for even cooking.

FAQs About Smash Burgers

1. Can I use turkey instead of beef?

Yes! Use 85% lean turkey and add an extra tbsp of butter to the burger juice for moisture.

2. Why did my patties stick to the pan?

Ensure the skillet is ripping hot and lightly grease it with avocado oil before smashing.

3. Can I make smash burgers without a cast iron skillet?

A heavy stainless steel pan or griddle works, but cast iron retains heat best.

4. How thin should I smash the patties?

Aim for ¼-inch thickness for optimal crispiness.

5. What’s the best cheese for smash burgers?

Deli American melts creamily, but sharp cheddar or pepper jack add bold flavor.

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