Smash Burgers Recipe With Cheese, Crispy Edges

Cheesy smash burgers are American-style burgers made by pressing loose balls of ground beef onto a very hot skillet, then topping the thin, browned patties with melting cheese. Their crisp edges, juicy centers, toasted buns, and quick homemade sauce make them especially satisfying, and the method is easy to scale for a weeknight meal.

Ingredients

1 1/2 lb (680 g) ground beef, preferably 80/20
1 tsp (6 g) fine salt
1/2 tsp (1 g) freshly ground black pepper
4 soft hamburger buns (about 240 g total)
8 slices American cheese (about 160 g); cheddar is a good substitute, though it may melt less smoothly
1 tbsp (14 g) unsalted butter, softened, for the buns
1/3 cup (75 g) mayonnaise
2 tbsp (30 ml) ketchup
1 tbsp (15 ml) yellow mustard
1 tbsp (15 g) finely chopped dill pickle relish
1/8 tsp (0.5 g) garlic powder
1/2 small yellow onion (about 50 g), thinly sliced
8 dill pickle slices (about 30 g)
4 small lettuce leaves (about 20 g), optional
4 tomato slices (about 60 g), optional

Instructions

Mix the sauce and prepare the toppings. Stir the mayonnaise, ketchup, mustard, relish, and garlic powder together in a small bowl. Taste and adjust with a little extra mustard for tang or relish for sweetness. Thinly slice the onion, separate the lettuce leaves, and set out the pickles and tomato. Keeping the toppings ready before the patties hit the pan makes the final assembly quick; smash burgers are best served as soon as they are cooked.
Portion the beef. Divide the cold ground beef into 8 equal portions, about 3 oz (85 g) each. Gently shape each portion into a loose ball without kneading or compressing it. Set the balls on a plate and season their outsides lightly with the salt and pepper just before cooking. Do not mix the salt into the beef: that can make the patties firmer and more sausage-like. Keep the beef refrigerated until the skillet is nearly hot.
Heat the skillet. Set a large, heavy cast-iron or stainless-steel skillet over medium-high to high heat for about 5 minutes. It should be very hot before the first ball goes in; a properly heated pan helps the beef brown rather than steam. If your skillet is smaller than 12 inches, plan to cook one patty at a time. Avoid crowding the pan, since several patties pressed close together release moisture and lower the surface temperature.
Smash the first side. Place one or two beef balls in the hot, dry skillet, leaving room between them. Immediately cover each ball with a square of parchment and press firmly with a sturdy, flat spatula for about 10 seconds, until the patty is very thin, roughly 1/4 inch thick. Carefully peel away the parchment. Let the patties cook undisturbed for about 1 1/2 to 2 minutes, until the edges are deeply browned and lacy and the top looks moist but no longer like a round ball. Press only once; repeated pressing squeezes out juices.
Flip, cheese, and finish safely. Slide a thin, sturdy spatula under the browned crust and flip each patty. Put a slice of cheese on each one, then cook for about 45 to 60 seconds, until the cheese melts and the second side is browned. Ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer. For these thin patties, insert a thin-tip thermometer horizontally through the edge into the center of each patty; if one has not reached 160°F (71°C), cook it a little longer and check again. Transfer cooked patties to a clean plate and repeat with the remaining beef. Wipe out excessive burnt residue between batches if needed, taking care because the pan is hot.
Toast the buns and assemble. Spread the softened butter over the cut sides of the buns. Toast them cut-side down in the skillet for about 1 to 2 minutes, working in batches if necessary, until golden. Spread the burger sauce on the bottom buns. For each burger, stack two cheesy patties, then add onion and pickles. Add lettuce and tomato if using, and cap with the top bun. Serve promptly, while the crust is crisp and the cheese is soft.

Tips

Use the right beef and keep it cold. An 80/20 blend has enough fat to brown well and stay juicy without needing oil in the skillet. Leaner beef, such as 90/10, can work, but the patties may be less rich and more prone to drying out. Keep the portions chilled until cooking, and handle them lightly rather than packing them into dense balls.
Choose a broad, firm pressing tool. A sturdy metal spatula works well; a second spatula or a small, flat burger press can help apply even pressure. Use parchment between the beef and the tool to prevent sticking. Protect your hand from splatter and do not use a glass or delicate dish as a press.
Do not judge doneness by color alone. Thin patties brown quickly, but color does not confirm the safe temperature. Check each patty with a food thermometer and cook it to 160°F (71°C). A thin-tip instant-read thermometer is easiest to position sideways through the edge. If your pan is smoking heavily, lower the heat slightly between batches while keeping it hot enough to brown the beef.
Make the sauce ahead if helpful. The sauce can be mixed up to 3 days in advance and kept covered in the refrigerator. The patties themselves should be shaped just before cooking for the best texture. If you do prepare the beef portions earlier, cover and refrigerate them promptly, and do not leave raw ground beef at room temperature while setting up toppings.

Serving Suggestions

Serve the burgers hot with classic sides such as oven fries, potato chips, coleslaw, or a crisp green salad. For a casual cookout, put extra pickles, sliced onion, lettuce, tomato, and sauce on the table so everyone can finish a burger to taste. A simple side of grilled corn or sliced vegetables also balances the richness of the beef and cheese.

These patties are thin and best eaten right after cooking, so serve them as soon as the last batch comes off the skillet. If you are cooking for a group, set out the condiments first and toast the buns near the end. You can also keep finished patties briefly on a clean, warm platter while the remaining batch cooks, but avoid stacking them too high or covering them tightly; trapped steam softens their browned edges.

Variations

Change the cheese: American cheese is a classic choice because it melts smoothly over a thin patty. Mild cheddar, pepper Jack, Swiss, or provolone can be used instead. Cheddar gives a sharper flavor, while pepper Jack adds gentle heat; depending on the brand and thickness, these cheeses may need a few extra seconds to melt. Cover the pan loosely for a moment if needed, making sure the patties still reach the required temperature.

Make it a single or a larger stack: For a less substantial burger, serve one patty per bun and use four of the eight portions, or make four thicker portions. Thicker patties take longer to cook and need a thermometer reading in the center; do not assume the thin-patty timing applies. For bigger appetites, keep the two-patty stack and add a second slice of cheese to each patty.

Adjust the toppings and sauce: Add sliced jalapeños, sautéed mushrooms, crisp bacon, or caramelized onions. For a tangier sauce, increase the mustard; for a sweeter, more pickle-forward version, add another teaspoon of relish. If dill relish is unavailable, finely chopped dill pickles work well. Sweet pickle relish is also suitable, but it makes the sauce noticeably sweeter.

Use a different bun: Potato rolls are soft and slightly sweet, while sesame buns give a familiar burger-shop feel. Gluten-free buns can be substituted; toast them gently because some varieties are more fragile. A sturdy lettuce wrap can replace the bun, though it will not catch the cheese and sauce as neatly.

Storage and Reheating

For food safety, refrigerate cooked patties and other perishable leftovers within 2 hours of cooking. Store patties separately from the buns and fresh toppings in a shallow, airtight container. Refrigerated cooked burgers keep for 3 to 4 days. Keep extra sauce in its own covered container in the refrigerator; discard it if it has been left out with the meal for more than 2 hours.

Reheat patties in a covered skillet over medium-low heat with a teaspoon of water, turning once, until hot throughout. You can add fresh cheese near the end if the original slice has become firm. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave also works: heat a patty on a microwave-safe plate in short bursts, turning it as needed, and check the center temperature. The crust will soften with either method, so toast a fresh bun separately. Freeze cooked patties in a sealed freezer-safe container for up to 2 to 3 months for best quality; thaw them in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Can I make smash burgers without a cast-iron skillet?

Yes. A heavy stainless-steel skillet or flat-top griddle works well as long as it can get hot and has a flat cooking surface. Nonstick pans are generally not suited to very high heat, and a slick surface may make it harder to develop the same deep brown crust. Follow the manufacturer’s heat guidance for your cookware.

Why are my smash burgers steaming instead of browning?

The skillet may not be hot enough, or too many patties may be crowding it. Give a heavy pan about 5 minutes to heat, then cook only one or two patties at a time with space between them. Patting or pressing the patties repeatedly is not necessary; press once at the start and let the first side brown without moving it.

Can I prepare the patties in advance?

You can portion the beef a few hours ahead, cover it, and refrigerate it until cooking. Keep the balls loose rather than flattening them, and wait to season until just before they go into the pan. For the best browned texture, cook the patties soon after removing them from the refrigerator rather than leaving them on the counter to warm.

What is the best cheese for smash burgers?

American cheese melts quickly and evenly, which makes it a dependable choice for thin patties. Mild cheddar, Swiss, provolone, or pepper Jack are flavorful alternatives. Slice firmer cheese thinly so it melts before the patty overcooks, or briefly cover the skillet after adding it.

Do I need to oil the skillet?

Usually not. The fat in 80/20 ground beef renders quickly, so a hot, clean, dry skillet is enough. If you use leaner beef or your cooking surface tends to stick, wipe on a very thin film of neutral oil; too much oil can interfere with browning and cause extra splatter.

Can I cook the burgers on an outdoor grill?

A flat griddle or plancha placed on a grill can work well because it gives the beef a firm surface to smash against. Do not press loose beef balls directly onto open grill grates: they can fall through, and the patties are difficult to smash evenly there. Whatever cooking surface you use, check that each ground-beef patty reaches 160°F (71°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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