Smash Burgers with Crispy Lacy Edges
Classic American smash burgers cooked hot and fast for deeply browned, crispy lacy edges and a juicy center—finished with melty cheese and a simple diner-style build.
Smash burgers are a lesson in American griddle cooking: maximum surface contact equals maximum browning. By pressing a loose ball of beef onto a ripping-hot skillet, you create thin, craggy edges that fry in their own fat while the center stays tender. The key is speed, heat, and restraint—smash once, season simply, and flip only after the crust forms.
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Servings
4
Ingredients
Burger Patties
- •1 1/2 lb (680 g) 80/20 ground beef, cold
- •1 1/2 tsp kosher salt (or 1 tsp fine salt), divided
- •1 tsp freshly ground black pepper, divided
Cooking & Cheese
- •1 tbsp neutral oil (optional, for very lean pans)
- •8 slices American cheese (or cheddar), 1 per patty
Buns & Toppings (Classic Build)
- •4 soft burger buns (potato or brioche), split
- •2 tbsp unsalted butter, softened (for toasting buns)
- •Dill pickle chips
- •Thinly sliced white onion (optional)
- •Ketchup and yellow mustard (or burger sauce), to taste
- •Shredded iceberg lettuce and sliced tomato (optional)
Instructions
- 1
Chill and portion the beef: Divide cold ground beef into 8 loose balls (about 3 oz / 85 g each). Do not pack them tight—loose balls smash thinner and crisp better. Refrigerate while you heat the pan.
- 2
Preheat the cooking surface: Heat a large cast-iron skillet or flat-top griddle over high heat until very hot and lightly smoking, 3–5 minutes. If your pan is very lean or prone to sticking, add 1 tsp oil and wipe to a thin film.
- 3
Toast the buns: Spread cut sides with butter and toast on the hot surface until golden, 30–60 seconds. Set aside.
- 4
Smash (once) and season: Place 2 beef balls in the skillet (work in batches so you don’t overcrowd). Immediately press each ball hard with a sturdy spatula to about 1/4-inch (6 mm) thick. For extra leverage, press with a second spatula or use parchment between spatula and meat. Season the tops with a pinch of salt and pepper.
- 5
Let the crust form: Cook without moving until the edges look deeply browned and lacy, 60–90 seconds. You should see rendered fat bubbling around the perimeter—this is what creates the crispy skirt.
- 6
Scrape and flip: Slide a thin, sturdy metal spatula under each patty, scraping firmly to release all the browned crust. Flip and immediately top each patty with a slice of American cheese.
- 7
Finish cooking: Cook the second side until the cheese melts and the patty is just cooked through, 30–60 seconds. Transfer to a warm plate. Repeat with remaining beef balls, toasting more buns as needed.
- 8
Assemble: Spread ketchup and mustard (or your preferred sauce) on the toasted buns. Add pickles and onion if using. Stack two patties per bun for a classic double smash burger, then add lettuce/tomato if desired. Serve immediately while the edges are at peak crispness.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.