Why should I not overwork the ground beef?

Handling the meat too much compacts it and makes the finished burger tough. Shape the beef into loose balls using just your fingertips, and don't worry about strands sticking out—they crisp up nicely.

What does 'smash' mean in smash burger?

You flatten each beef ball to 1/4- to 1/2-inch thickness using a heavy metal spatula immediately after adding it to the hot skillet. This creates maximum surface area for crispy edges.

How do I know when the smash burger is done?

Cook the first side about 1 minute 30 seconds until edges brown, flip, season again, then cook until a thermometer reads at least 160°F (about 1 minute on the second side).

Can I use a different ground beef ratio?

The recipe calls for 80% lean beef. Higher fat content (like 70/30) will render more grease; leaner meat (85%+) may produce drier burgers.

Should I flip the burger onto a new area of the skillet?

Yes, if you have space. The unused area of the pan is hotter and will brown the second side faster and more evenly.

Smash Burger (Cast-Iron Skillet)

Name: Smash Burger (Cast-Iron Skillet)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound ground beef (preferably 80% lean); 1 teaspoon canola oil; 1 teaspoon kosher salt, divided; 1 teaspoon coarsely ground pepper, divided; 4 hamburger buns, split; Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

1

Place a 9-inch cast-iron skillet over medium heat. Meanwhile, gently shape the ground beef into four balls. Handle the meat just enough to keep the ball together. Do not compact the meat. Editor's Tip: The more you work the ground beef, the tougher the burger. Use just your fingertips to form the loose balls. Don't worry about tucking in any strands that may stick out. They will turn into well-browned bits of goodness.

2

Increase the burner temperature to medium-high, and add the oil. Add two of the beef balls. With a heavy metal spatula, flatten each to 1/4- to 1/2-inch thickness. Sprinkle each with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until the edges start to brown, about 1 minute and 30 seconds. Editor's Tip: When flattening the burgers, you can use a meat mallet to press on the spatula. This helps the burgers form and prevents the spatula from bending. After you smash the burgers, wait to move them until you're ready to flip. A lot of flavor develops during this browning step.

3

Flip the burgers, and sprinkle each with an additional 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until well browned and a thermometer inserted into each patty reads at least 160°F, about 1 minute. Repeat with the remaining beef. Editor's Tip: If you have the space, flip the burger onto an unused area of the skillet. It's much hotter than the section of the pan where the burger was. To make a smash cheeseburger, add a slice of your favorite cheese right after you flip it.

4

Serve the smash burgers on hamburger buns with your favorite toppings, such as mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard.