Smash burgers are thin, high-crust patties cooked on a cast iron griddle until crispy, topped with melted American cheese and a tangy-spicy homemade special sauce. The smashing technique creates maximum surface area for a golden crust while keeping the interior tender.
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In a medium bowl, combine mayonnaise, ketchup, Dijon mustard, pickle juice, paprika, and cayenne pepper. Whisk until smooth and set aside.
Loosely form the ground beef into 4 equal-sized balls.
Heat a cast iron griddle or large skillet over high heat. Add the vegetable oil.
Place the beef balls onto the hot griddle and immediately smash them down into thin patties using a burger press or a sturdy spatula.
Season the tops of the patties generously with salt, black pepper, and garlic powder.
Cook for about 2-3 minutes, until a dark brown crust forms on the bottom. Scrape under the patty and flip.
Season the other side of the patties with more salt, pepper, and garlic powder.
Top each patty with a slice of American cheese and cook for another minute until the cheese is melted.
While the burgers cook, spread softened butter on the cut sides of the burger buns and toast them on the griddle or in a separate pan until golden brown.
To assemble, place one or two patties on a bottom bun. Top with lettuce and a slice of tomato. Spread the prepared sauce on the top bun and place it on the burger.
Serve immediately, optionally with crinkle-cut fries and cheese sauce for dipping.
Store cooked patties in an airtight container for up to 3 days; reheat gently on the griddle or skillet. Refrigerate special sauce up to 2 days. Assemble burgers fresh to order for best texture.
cast iron griddle or heavy skillet · metal spatula · instant-read thermometer (optional, for accuracy)
Smashing creates more surface area, which develops a caramelized crust while keeping the center tender. Press firmly at the start, then let it cook undisturbed.
Yes. Mix mayo, ketchup, Dijon mustard, pickle juice, paprika, and cayenne pepper up to 2 days ahead. Store in an airtight container in the refrigerator.
A heavy cast iron skillet, carbon steel pan, or thick stainless steel griddle will work. Avoid non-stick; you need high heat and a metal spatula for proper smashing.
Cook until the bottom is deep golden brown (2–3 minutes), then flip once. Add cheese immediately after flipping and cook another 1–2 minutes until melted and edges are crispy.
Form patties just before cooking for the best crust. If you must prep ahead, chill formed patties uncovered for up to 1 hour, then cook immediately.
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