Smash Burgers
Smashing loosely packed balls of cold ground beef on a hot cast-iron skillet creates the signature edges and locks in the juices.
Ingredients
- 1 lb 80/20 ground chuck
- 8 slices American cheese
- 4 soft hamburger buns (brioche or potato rolls)
- 2 tablespoons butter
- Salt and black pepper, to taste
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle brine
- Shredded iceberg lettuce
- Sliced tomato
- Thinly sliced red onion
- Dill pickle chips
Steps
- Divide the beef. Gently shape ground beef into 8 loose balls. Keep them chilled.
- Mix the burger sauce. Combine the mayonnaise, ketchup, mustard, pickle brine, and seasonings in a bowl. Refrigerate.
- Toast the buns. Butter the cut sides of 4 soft hamburger buns. Toast on a griddle until golden brown.
- Heat the skillet. Heat a large cast-iron skillet or griddle over medium-high until smoking hot.
- Smash the patties. Place 2–3 beef balls on the hot skillet. Immediately smash firmly into very thin patties, about 1/4 inch thick. Season with salt and pepper.
- Flip and add cheese. Cook for 1–2 minutes until the edges are brown and crispy. Flip the patties and top each with a slice of American cheese. Cook for 30–60 seconds more until the cheese is melted.
- Assemble the burgers. Spread the burger sauce on the bottom buns. Top each with 2 patties, then lettuce, tomato, onion and pickles. Cover with the top buns.
- Serve hot. Serve the smash burgers immediately while hot and the cheese is melty. Enjoy!