Cheesy smash burgers are the fastest way to get a restaurant style burger at home. A loose ball of ground beef hits a screaming hot pan, gets pressed flat with a sturdy spatula and turns into a thin patty with crackling, deeply browned edges and a layer of melted cheese, all in just a few minutes.
You only need a handful of ingredients: ground beef, salt, pepper, cheese and soft buns. The technique does the rest. Each burger cooks in about three to four minutes, so the entire meal, toppings and all, takes around 20 minutes from start to finish.
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Why This Works
Smashing the beef puts as much surface area as possible in contact with the hot pan. That contact is what creates the Maillard reaction, the browning that gives burgers their savory, roasted flavor. A thick burger can only brown on two sides, but a smash burger is nearly all crust.
Starting with a loosely formed ball matters too. If the beef is compacted too tightly, the patty turns dense. Leaving it loose means it spreads into a thin, lacy disc with plenty of ragged edges that turn crisp.
Ingredients
- 1 pound ground beef (80/20 blend)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices cheese, such as American or cheddar
- 4 burger buns
- Toppings: lettuce, tomato, onion and pickles
How to Make Cheesy Smash Burgers
1. Heat the pan
Preheat a cast iron skillet, griddle or grill pan over medium-high heat until it is very hot. A hot surface is the secret to a good crust, so give it a few minutes.
2. Portion the beef
Divide the ground beef into four equal portions of about 4 ounces each. Form each into a loose ball without compacting it.
3. Smash the patties
Place two balls on the hot surface, leaving room between them. Immediately smash each one flat with a firm, wide spatula, pressing down hard for a few seconds. Season the tops with salt and pepper.
4. Cook the first side
Cook for 2 to 3 minutes without moving the patties, until the edges are crispy and the juices pool on top.
5. Flip and add cheese
Scrape under each patty with the spatula, keeping the browned crust intact, and flip. Lay a slice of cheese on top and cook for about one more minute. The beef should reach 160 degrees F, and thin patties cook through quickly.
6. Toast and assemble
Toast the buns on the pan while the second batch cooks. Stack the patties on the buns, add your favorite toppings and serve right away.
How to Serve
Smash burgers are best with crispy, salty sides. A tray of baked garlic Parmesan potato wedges is easy to make while you cook, and honey bacon roasted potatoes are a sweeter, smokier option.
For a picnic style plate, serve a scoop of root beer baked beans. If you like making your own buns, soft homemade whole wheat hamburger buns hold up well under a juicy patty.
How to Store and Reheat
Smash burgers taste best right out of the pan, but leftovers can be stored. Cool the patties quickly and refrigerate them in an airtight container within two hours. They keep for about three days.
Avoid reheating in the microwave, which makes thin patties tough. Warm them in a skillet over medium heat until steaming hot, to 165 degrees F, and add fresh cheese if you like. Keep buns and toppings separate until serving.
Tips and Variations
Because ground beef can look done before it has reached a safe temperature, use a thermometer. NDSU Extension explains why color is unreliable and recommends cooking hamburgers to 160 degrees F in this NDSU Extension food safety column.
Use high quality ground beef with enough fat, since lean beef turns dry in a thin patty. Keep the balls cold until they hit the pan, and work in batches so the pan stays hot. You can add a spoonful of finely diced onion pressed into the patty before flipping, swap in pepper jack or Swiss, and serve with a simple sauce of mayonnaise and ketchup.
FAQ
What pan is best for smash burgers?
Cast iron or a flat griddle is best because it holds heat and gives a strong crust. A heavy stainless skillet also works if you let it preheat well.
Do I need oil in the pan?
With 80/20 beef the fat renders quickly, so most pans do not need any. If your skillet is not well seasoned, brush it with a very small amount of oil first.
How thin should I smash the patties?
As thin as you can while keeping the patty in one piece. Press firmly in the first few seconds, before the beef begins to set, and do not press again after that.
Why are my burgers sticking to the spatula?
Place a small square of parchment paper between the spatula and the beef when you smash. Remove the paper before the patty cooks.
Can I make double smash burgers?
Yes. Divide the beef into smaller balls, smash two patties per burger and stack them with cheese between the layers. The thin patties cook quickly, so check that each reaches 160 degrees F.
Easy Cheesy Smash Burgers
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 blend
- ½ tsp salt
- ½ tsp black pepper
- 4 slices cheese American or cheddar
- 4 burger buns
- toppings lettuce, tomato, onion and pickles
Instructions
Cooking
- Preheat a cast iron skillet, griddle or grill pan over medium-high heat until very hot.
- Divide the beef into four loose balls of about 4 ounces each without compacting them.
- Place two balls on the hot surface, smash each flat with a firm spatula and season the tops with salt and pepper.
- Cook for 2 to 3 minutes without moving, until the edges are crispy.
- Flip, top with cheese and cook about one more minute, until the beef reaches 160 degrees F. Repeat with the remaining balls.
- Toast the buns, stack the patties on them and add your favorite toppings.
