Smash Burger Recipe (Extra Crispy)
Smash burgers are thin, ultra-crispy patties pressed flat on a hot skillet and loaded with caramelized edges and melted cheese. This recipe yields four burgers with maximum crust in just 4 minutes of cook time.
Total
20 minServings
4Ingredients
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11 Ingredients
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Instructions
- 1
In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined.
- 2
Form the meat into 4 large meatballs (about 4.5 oz each), then pat each ball into a 1-in-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).
- 3
Turn on your exhaust fan and heat a 12-in cast-iron or nonstick skillet over medium-high heat.
- 4
Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil.
- 5
Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-in thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom.
- 6
Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers.
- 7
Place the burgers on the buns and serve with toppings of choice.
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Tips & Notes
Pro tips
- Press firmly with a metal spatula immediately after placing each patty on the hot oil. Don't move it—let it sit undisturbed for the full 2 minutes to develop the crispy crust.
- Season with salt only after removing patties from the fridge and just before cooking. This prevents moisture loss and keeps the meat tender.
- Use medium-high heat and ensure the skillet is fully hot with oil evenly coating the surface before adding burgers.
- Flip only once. Cook 2 minutes on the first side, flip, add cheese, and cook 2–3 minutes more depending on desired doneness.
Substitutions
- Ground chuck (80% lean) → 85% lean ground beef (yields slightly less juicy patties but still good flavor)
- Cheddar cheese → American cheese or Swiss cheese (adjusts sharpness; American melts most easily)
- Cast-iron skillet → Stainless steel or well-seasoned carbon steel (nonstick less ideal for crust development)
Storage & make-ahead
Store cooked patties in an airtight container in the fridge for up to 3 days; reheat on a skillet over medium heat for 1–2 minutes per side. Form and refrigerate raw patties up to 24 hours before cooking.
Equipment
12-inch cast-iron or nonstick skillet · Metal spatula (for pressing and flipping)
Common Questions
Why do you add salt after forming the patties?
Adding salt after forming prevents the meat from becoming dense and tough. Season all over with salt just before cooking for the best texture.
How thick should smash burgers be?
Press the patties until they're about ¼-inch thick. This thin profile creates maximum crispy surface area while cooking for only 2 minutes per side.
What's the best pan for smash burgers?
A 12-inch cast-iron or nonstick skillet works best. Cast iron retains heat exceptionally well for the crispy crust, though nonstick is easier to flip.
Can I make the patties ahead of time?
Yes. Form patties, pat into discs, and refrigerate covered for up to 24 hours before cooking. This allows flavors to develop.
How do I get extra crispy edges?
Use medium-high heat, a hot pan with oil, and press firmly with a metal spatula for 2 minutes without moving. Let the bottom brown undisturbed before flipping.
