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Smash Burger Recipe Easy Crispy Juicy Viral Burger Perfection

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This smash burger recipe delivers a crispy, juicy burger with a perfect crust and tender inside, made quickly with simple ingredients and straightforward technique.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices American or cheddar cheese
  • 4 soft burger buns (brioche recommended)
  • 2 tablespoons softened butter
  • Sliced dill pickles
  • Thinly sliced red or white onion (optional)
  • Ketchup, mustard, and mayo (optional condiments)

Instructions

  1. Preheat your skillet or griddle over medium-high heat until very hot, about 5 minutes.
  2. Divide the ground beef into 4 equal portions (about 4 ounces or 115g each). Gently roll each into a loose ball without packing tightly.
  3. Butter and toast the buns: spread softened butter on the cut sides and place butter-side down in the skillet until golden brown, about 1-2 minutes. Remove and set aside.
  4. Place one ball of beef on the hot skillet. Using a metal spatula, smash it down firmly and evenly to about 1/4 inch (6mm) thickness. Hold pressure for 10 seconds to set the crust.
  5. Immediately season the patty with salt and pepper as it cooks, about 2 minutes.
  6. Flip the patty once the edges are brown and crispy.
  7. Place a slice of cheese on the patty right after flipping and let it melt while the other side cooks, about 1-2 minutes.
  8. Build your burger by stacking the patty on the toasted bun bottom, adding pickles, onions, and your choice of condiments, then finish with the top bun.
  9. Repeat the cooking process for the remaining patties and serve immediately.

Notes

Do not press down on the patty after flipping to avoid squeezing out juices. Keep the pan very hot for a perfect crust. If the pan cools, reheat before cooking the next patty. Toast buns with butter for extra flavor. For gluten-free options, use almond flour buns or lettuce wraps. Cheese should be added immediately after flipping to melt properly.

Nutrition

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