Crispy edges with a tender and juicy center, this Smash Burger Recipe proves you don’t always need to light up the grill.
I make burgers year-round, even when the temperature drops. Why? Because burgers are delicious. Also, my kids would probably stage a hunger strike if I stopped making them, grill or no grill. I have a confession—stovetop burgers are just as satisfying as the charcoal-grilled kind, and if you’ve ever made smash burgers, you know what I mean.
A couple of years ago, my sister-in-law gifted me a burger press, and wow—this thing was a revelation. Because when you cook burgers on a griddle or skillet, you’ll likely run into the puff-up problem. What is the puff-up problem, you ask. It’s when the patty bulges in the middle like it’s trying to be a meatball. Yeah, you can press a thumbprint in the center to help, but the burger press is even more effective. Plus, it delivers a crisp sear and a juicy center. Smash burgers are naturally flatter than standard burgers, which means more room for toppings and more stretch for my meat budget. The kids don’t even notice the smaller meat ration because they’re too busy chowing down. Win-win.
I’d argue that a good burger is all about contrast, and smash burgers nail that. The outside gets this lovely caramelized char, courtesy of the burger press and sizzling skillet. And if you time everything right, your meat remains perfectly juicy. Add your favorite cheese (mine’s cheddar) along with all your other favorite toppings for a backyard classic all year round.
Fatty patties
When it comes to smash burgers, fat is your friend. Of course, I’m not talking calorically. This isn’t turkey burger territory. While the recipe calls for 85% lean ground beef 80% or even 73% would work. Basically, the fattier the better. Fat is what makes these patties so juicy and delicious. If you want those crisp, caramelized edges, don’t go any higher than 85% lean—after one bite, you’ll see why.
How do I store leftovers?
First off, store the leftovers separately from the buns. Neither the burgers nor the buns store well together. Refrigerate the patties in an airtight container for up to 4 days. Reheat them on the skillet with a splash of water and cover for 2 minutes—the water will keep the thin patties from drying out. That said, if you’re using fattier meat, you may not need it.
Serving suggestions
Do you know what goes well with smash burgers? Of course, you do—fries. Anything from Air-Fryer Sweet Potato Fries to Baked French Fries will do nicely. For something a little “out there,” try this Carrot Fries recipe. They’re sweet, tender, and taste great with a Blue Cheese Dip. Speaking of veggies, don’t forget a healthy Green Salad to even out your greasy burger!
Smash Burger Recipe
Ingredients
- 1 pound 85% lean ground beef
- 4 whole-wheat hamburger buns
- Lettuce leaves
- Tomato slices
- Thinly sliced red onion
- 2 teaspoons olive oil
- Salt and freshly ground black pepper to taste
- 4 slices cheddar cheese
- Optional condiments: ketchup, mustard, mayonnaise
Instructions
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Divide the ground beef into 4 equal portions and gently roll them into balls.
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Lightly toast the hamburger buns. Prepare lettuce, tomato, onion, and any other desired toppings.
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Heat a large cast-iron skillet or griddle over medium-high heat and add the olive oil.
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Place beef balls onto the hot skillet. Using a spatula or burger press, firmly press down each ball to form thin patties.
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Season the patties with salt and pepper. Cook for about 1 1/2 to 2 minutes until the edges are brown and crispy.
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Carefully flip the patties. Place a slice of cheese on top of each patty and cook for another 1–2 minutes until the cheese melts.
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Place a patty on each bun. Add lettuce, tomato, onions, and condiments as desired. Serve immediately.
Nutrition
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