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Quick and Easy Smash Burgers

These smash burgers are crispy on the edges, juicy on the inside, and a fun cooking experience for family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Patties
  • 1 lb ground beef (preferably 80/20 for juicy patties) Use ground beef with a good fat content for flavor.
  • to taste Salt
  • to taste Pepper
For Assembling
  • 4 pieces burger buns Choose your favorite style, like fresh sesame or whole wheat.
  • to taste Shredded lettuce
  • to taste Sliced tomato
  • to taste Pickles
  • to taste Cheese (such as cheddar or Swiss) Optional, add on top of patties.
  • to taste Ketchup, mustard, or any burger sauce of your choice

Method
 

Preparation
  1. Divide the ground beef into 4 equal portions, gently shaping them into balls without overworking the meat.
Cooking
  1. Preheat a cast-iron skillet or griddle over medium-high heat until it’s very hot.
  2. Place the beef balls onto the hot surface and immediately press down firmly with a spatula until they are about 1/2 inch thick. Season generously with salt and pepper.
  3. Let the patties cook for about 2-3 minutes without moving them to form a nice crust.
  4. Flip the patties using a spatula and immediately place a slice of cheese on top if desired. Cook for an additional 1-2 minutes until the cheese has melted and the burgers are cooked to your liking.
  5. While the patties are finishing, quickly toast the burger buns on the grill or in a toaster.
Assembly
  1. Start with the bottom bun, pile on the lettuce, burger patty, and then add sliced tomatoes, pickles, and your favorite condiments before topping with the top bun.
  2. Serve immediately while hot, and enjoy the delicious homemade goodness!

Notes

Top tips include choosing high-quality ground beef, not overworking the meat, and letting patties cook undisturbed for the best crust. For storing, use airtight containers for up to 3 days in the fridge or freeze for up to 2 months.