Buttery American Smash Burger

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Growing up, I thought burgers were those thick, dense patties my dad would grill every summer – the ones that always ended up a bit dry no matter how careful he was. That’s just how burgers were supposed to be, right?

Then I discovered the smash burger technique at a local diner, and it completely changed my mind about home-cooked burgers. Instead of those chunky patties, these are pressed thin on a screaming hot griddle, creating crispy, browned edges while keeping the inside juicy. It’s actually easier than the traditional method, and the results are exactly what you’d expect from your favorite burger joint.

What Kind of Ground Beef Should I Use?

For a classic smash burger, the 80/20 ground beef ratio (80% lean meat, 20% fat) is really the sweet spot. This higher fat content is what gives smash burgers their signature crispy edges and juicy center – leaner meat just won’t give you the same delicious result. Regular ground chuck from your grocery store’s meat counter works perfectly fine, but if you’re feeling fancy, you can ask your butcher to grind some chuck fresh for you. Just make sure to keep your meat cold until you’re ready to cook, and avoid overworking it when you form your portions, as this can make your burgers tough instead of tender.

Options for Substitutions

While a classic smash burger is pretty straightforward, here are some substitution options that still keep it tasty:

• Ground beef (80/20): The 80/20 fat ratio is really important for a proper smash burger – it gives you that crispy crust and juicy interior. If you must substitute, don’t go leaner than 85/15 or your burger will be dry. Ground chuck is your best bet here.
• American Cheese: While American cheese is the classic choice (it melts perfectly!), you can use cheddar, Swiss, or provolone. Just know that these won’t melt quite as smoothly as American cheese does.
• Seasoning salt: No seasoning salt? Regular salt and black pepper work great. You could also mix regular salt with garlic powder and onion powder for extra flavor.
• Butter for buns: If you’re out of butter, you can brush the buns with mayo or olive oil before toasting – both will give you that nice golden-brown color.
• Buns: While standard burger buns are great, potato rolls or brioche buns make excellent substitutes. In a pinch, any soft roll will do, but avoid tough or crusty bread as it can make the burger hard to eat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough – you want it screaming hot (around 400°F) to achieve that perfect golden-brown crust that makes smash burgers so special. A common error is overworking the meat when forming your loose meat balls – simply divide the meat and gently shape it, as too much handling will make your burgers tough and dense. The timing of the smash is crucial – you need to press down on the meat ball within the first 30 seconds it hits the hot surface, otherwise you’ll lose the opportunity to create those crispy, lacy edges that make a smash burger irresistible. For the juiciest results, avoid pressing the patty multiple times or flipping it more than once, and only add the cheese during the final minute of cooking when you’re ready to serve.

What to Serve With Smash Burgers?

When it comes to serving smash burgers, you really can’t go wrong with classic American sides that complement that crispy, beefy patty. French fries are the obvious choice – whether they’re regular, crinkle-cut, or sweet potato fries (and don’t forget the fry sauce!). For a lighter option, a simple coleslaw adds a nice crunch and helps cut through the richness of the burger. If you’re hosting a cookout, throw together some quick pickles or set out a bowl of potato chips for that perfect salty crunch. And since smash burgers are all about that casual diner vibe, an ice-cold milkshake on the side wouldn’t hurt either!

Storage Instructions

Keep Fresh: If you end up with leftover smash burgers, wrap them in aluminum foil or place them in an airtight container. They’ll stay good in the fridge for up to 3 days. I recommend storing the buns separately to prevent them from getting soggy.

Make Ahead: You can form the burger patties into loose balls ahead of time and keep them in the fridge for up to 24 hours. Just remember not to smash them until you’re ready to cook – that’s what gives them those crispy edges we all love!

Warm Up: To enjoy your leftover smash burger, warm the patty in a skillet over medium heat for about 2-3 minutes per side. Add the cheese during the last minute so it gets melty again. Toast the bun separately for that fresh-made taste. The microwave works too, but you might lose some of that nice crust.

Preparation Time	10-15 minutes
Cooking Time	10-20 minutes
Total Time	20-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 60-70 g

Ingredients

• 1 lb ground beef (80/20 blend)
• Seasoned salt
• 4 slices american cheese
• 4 buttered hamburger buns

Step 1: Form the Burger Patties

• 1 lb ground beef (80/20 blend)

Divide the ground beef into four even portions.

Gently form each portion into a loose ball, taking care not to compact the meat too much.

Loosely formed balls help create a juicy, flavorful smash burger.

Step 2: Preheat the Griddle

Set your griddle to 375°F and allow it to heat up thoroughly before adding any meat.

A hot griddle is crucial for developing the signature crust on the patties.

Step 3: Smash and Season the Burgers

• seasoned salt
• formed beef balls from Step 1

Place each ball of ground beef onto the hot griddle.

Top each with a piece of parchment paper and use a large spatula or bacon press to smash the meat into a thin patty.

Immediately sprinkle seasoned salt over each patty.

Cook for 2-3 minutes, letting the bottom develop a golden, crusty exterior.

I find the parchment paper really helps to prevent sticking while getting a super thin patty.

Step 4: Flip and Add Cheese

• 4 slices American cheese
• smash burger patties from Step 3

Carefully flip each patty with your spatula, making sure to scrape up all the crust that has formed on the bottom.

Top each patty with a slice of American cheese.

Cook for another 1-2 minutes, until the cheese melts and the patties are cooked through.

Step 5: Toast the Buns and Assemble

• 4 buttered hamburger buns
• cheeseburger patties from Step 4

Lightly toast the buttered hamburger buns on the griddle until golden brown.

Then place each finished cheeseburger patty on the bottom half of a bun.

Add desired condiments and the top bun, and serve immediately.