Five Stack Smash Burger

Pro tips

• Smash immediately after the patty hits the hot griddle for maximum crust; delay will result in a steamed, dense patty.
• Season each thin patty individually and generously with salt and pepper only—add seasoning after smashing so it adheres to the crust.
• Stack the patties with a slice of cheese between each layer to bind them together structurally and add richness.
• Use caramelized onions rather than raw to add sweetness and structural integrity that raw onions won't provide.

Substitutions

• Ground beef 20% fat → 15% fat ground beef (results in slightly less crust but still crispy)
• American cheese → Cheddar or Swiss (melts slightly slower; use sharp varieties to avoid muting the beef flavor)

Storage & make-ahead

Store cooked patties in an airtight container in the refrigerator for up to 3 days; reheat on a skillet over medium heat until warmed through. Assemble the complete burger only before serving to prevent sogginess.

Equipment

cast iron skillet or flat-top griddle · metal spatula for smashing

How do you keep a five-patty burger from falling apart?

Build it on a sturdy base bun, alternate patties with cheese and onions to act as adhesive, and press gently between layers. Serve immediately and slice through with a sharp knife if needed.

What's the best technique for smashing burgers to get crispy edges?

Use a hot cast iron skillet or griddle, press the patties flat immediately after they hit the surface, and let them sit undisturbed for 2-3 minutes to develop a golden crust before flipping.

Can you make a five stack burger in advance?

Cook the patties ahead and store them separately in the refrigerator; assemble the burger fresh to order to prevent the bun from becoming soggy.

How thin should each patty be for a smash burger?

Aim for approximately 1/8 to 1/4 inch thick after smashing. This allows quick, even cooking and maximum surface area for crust development.

What type of beef is best for smash burgers?

Use ground beef with 20% fat content; the higher fat renders during cooking, crisping the edges and keeping the patties tender despite their thinness.