Classic Smash Burger
A great smash burger is all about technique, not ingredients. Press a ball of ground beef onto a ripping-hot surface, season it immediately, and let the edges get deeply browned and crispy while the centre stays juicy. Add melted American cheese, crunchy pickles, and a tangy sauce on a toasted brioche bun and you have one of the most satisfying meals you can put together in 15 minutes.
Ingredients
- 250 g (9 oz) 80/20 ground beef, divided into 2 equal balls
- 2 slices American cheese
- 2 brioche burger buns, lightly toasted
- 8 dill pickle slices
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 tsp neutral oil
Instructions
- Make the sauce: Whisk together mayonnaise, ketchup, mustard, and garlic powder. Set aside in the fridge.
- Heat the pan: Place a cast-iron skillet over high heat for 3 minutes until almost smoking. Add a thin film of oil.
- Smash the patty: Place one beef ball in the centre of the pan. Using a heavy spatula, press firmly until very thin — about 5 mm. Season immediately with salt and pepper.
- Cook undisturbed: Leave for 2–3 minutes until the edges turn brown and lacy. Do not press again or move the patty.
- Flip and cheese: Flip once with a quick, confident motion. Lay a slice of American cheese on top immediately. Cook 60–90 seconds until fully melted.
- Repeat with the second beef ball.
- Assemble: Spread sauce on both halves of each bun. Layer pickles on the base, add the cheesy patty, close the bun and serve right away.
Pro Tip: The hotter the pan, the better the crust. If your pan isn't almost smoking before you add the beef, you'll end up with a steamed patty rather than a crispy one. Cast iron holds heat best for this.