Classic Smashburger
An ultra-crispy, thin smashed patty with a caramelized crust, melted cheese, and all the fixings.
Ingredients
- 3 lbs. 6 oz. Griffin Farms ground beef (80/20 blend)
- 2-1/4 tsp. kosher salt
- 2-1/4 tsp. freshly ground black pepper
- 4-1/2 tbsp. butter or neutral oil
- 6 soft hamburger buns
- 6 slices American cheese
- 6 lettuce leaves
- 12 tomato slices
- 12 dill pickle chips
- 3 small onions, thinly sliced
- 6 tbsp. mayonnaise or special sauce
Instructions
Gently divide the ground beef into 6 loose balls — don't pack the meat, keep it airy. Season the outside of each ball generously with the salt and pepper.
Heat a cast-iron skillet or griddle over medium-high heat until it's smoking hot, 2 to 3 minutes. Add a bit of the butter or oil and let it shimmer.
Working in batches of 2 or 3 depending on the size of your skillet, place the balls in the hot pan. Immediately press each one down firmly with a spatula for 20 to 30 seconds, flattening it into a thin, wide disc. Press just once per patty — you want maximum crust contact without overworking it.
Let the patties cook undisturbed for 2 to 3 minutes, until the bottoms are deep golden brown and crispy. This is where the crust forms — don't move them.
Flip each patty and immediately top with a slice of cheese. Cook 1 to 2 minutes more for a thin crust on the other side, then transfer to a plate. Wipe the pan if needed, add a bit more butter or oil, and repeat with the remaining patties.
While the last batch cooks, toast the buns cut-side down on the edge of the griddle or in a separate skillet until golden, about 1 minute.
Spread the mayonnaise or special sauce on the bottom buns. Layer on the lettuce, tomato, pickles, and onion, then add a patty with cheese. Add the top buns and serve immediately.
Tips
- The smash is everything — one firm press creates maximum crust contact. Resist pressing again once it's cooking.
- Use cold beef straight from the fridge; it's much easier to smash into a thin, even disc than beef that's come to room temperature.
- Don't skip toasting the buns — it keeps them from turning soggy under the patty and sauce.
- American cheese is traditional and melts the most evenly, but sharp cheddar works well too.
- Cooking 6 patties at once means working in batches on most home stovetops — keep finished patties warm loosely tented with foil while you finish the rest.
Made with our own beef
This recipe is built for Griffin Farms beef — order a whole, half, quarter, or the individual cuts you need.