The Perfect Crispy Smash Burger
A classic burger with crispy edges and a juicy center that tastes just like the diner favorite.
recipesbynani.comThere is truly nothing better than a fresh smash burger made right in your own kitchen. You get those beautiful, thin, crispy edges that caramelize perfectly in a hot pan while keeping the middle nice and tender.
My biggest tip is to keep your meat cold until the very last second before it hits the skillet. This helps the fat stay inside the patty rather than melting away, which keeps everything extra juicy and flavorful.
🧺 Ingredients
- 1 pound ground beef, 80/20 lean to fat ratio
- 4 slices American cheese
- 4 brioche burger buns
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
👩🍳Instructions
- 1
In a small bowl, whisk together the mayonnaise, ketchup, relish, and mustard to make the burger sauce. Set this aside in the fridge.
- 2
Divide the ground beef into four equal portions and gently roll them into balls. Do not pack the meat too tightly.
- 3
Heat a heavy cast iron skillet or griddle over medium high heat until it is very hot.
- 4
Butter the cut sides of the buns and toast them in the skillet until golden brown, then remove them and set aside.
- 5
Place the beef balls into the hot skillet and use a heavy spatula or a burger press to smash them down firmly until they are thin.
- 6
Season the patties generously with salt and pepper. Cook for about 2 to 3 minutes until a dark crust forms on the bottom.
- 7
Flip the patties carefully and immediately top each one with a slice of cheese. Cook for another minute or two until the cheese is melted and the burger is cooked through.
- 8
Assemble your burgers by spreading the sauce on the buns and adding your patties. Serve while they are nice and hot.
💡 Tips
These burgers are best enjoyed the moment they come off the heat. If you have leftovers, store the patties separately from the buns in the fridge for up to two days and reheat them in a dry skillet to keep the edges crispy.
Made this recipe? Let us know how it went.
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