Classic Smash Patty Cheeseburger
Classic Smash Patty Cheeseburger
Ingredients
For the Smash Burgers
- 1 1/2 pounds ground beef, 80/20 lean, divided into 8 equal balls
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
- 2 tablespoons butter, melted, for toasting buns
For Assembly and Toppings
- 4 potato buns, split
- 1/2 cup dill pickle slices
- 1/4 cup red onion, thinly sliced
- 1/4 cup ketchup, as needed
- 1/4 cup mustard, as needed
Instructions
- 1
Preheat a large cast-iron skillet or griddle over medium-high heat until very hot, about 5 minutes. While the skillet heats, divide the ground beef into 8 equal balls, each about 3 ounces. Do not pack them too tightly.
⏱️ 5 min
- 2
Lightly brush the cut sides of the potato buns with melted butter. Toast the buns on the hot skillet for 1-2 minutes, or until golden brown and slightly crispy. Remove from skillet and set aside.
⏱️ 2 min
- 3
Place 2 beef balls on the hot skillet, leaving space between them. Immediately use a sturdy spatula or burger press to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season generously with salt and black pepper.
⏱️ 1 min
- 4
Cook the patties for 2-3 minutes until a deep brown crust forms on the bottom. Scrape the patties from the skillet with the spatula, flip them, and immediately place one slice of American cheese on each patty.
⏱️ 3 min
- 5
Continue to cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Remove the patties from the skillet and stack two cheeseburger patties on the bottom half of each toasted bun.
⏱️ 2 min
- 6
Repeat steps 3-5 with the remaining beef balls and cheese to make the other three burgers.
⏱️ 6 min
- 7
Assemble the burgers with desired toppings such as dill pickle slices, thinly sliced red onion, ketchup, and mustard. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Smash Patty Cheeseburger
For the Smash Burgers
- 1 1/2 pounds ground beef, 80/20 lean, divided into 8 equal balls
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
- 2 tablespoons butter, melted, for toasting buns
For Assembly and Toppings
- 4 potato buns, split
- 1/2 cup dill pickle slices
- 1/4 cup red onion, thinly sliced
- 1/4 cup ketchup, as needed
- 1/4 cup mustard, as needed
Instructions
- 1
Preheat a large cast-iron skillet or griddle over medium-high heat until very hot, about 5 minutes. While the skillet heats, divide the ground beef into 8 equal balls, each about 3 ounces. Do not pack them too tightly.
⏱️ 5 min - 2
Lightly brush the cut sides of the potato buns with melted butter. Toast the buns on the hot skillet for 1-2 minutes, or until golden brown and slightly crispy. Remove from skillet and set aside.
⏱️ 2 min - 3
Place 2 beef balls on the hot skillet, leaving space between them. Immediately use a sturdy spatula or burger press to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season generously with salt and black pepper.
⏱️ 1 min - 4
Cook the patties for 2-3 minutes until a deep brown crust forms on the bottom. Scrape the patties from the skillet with the spatula, flip them, and immediately place one slice of American cheese on each patty.
⏱️ 3 min - 5
Continue to cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Remove the patties from the skillet and stack two cheeseburger patties on the bottom half of each toasted bun.
⏱️ 2 min - 6
Repeat steps 3-5 with the remaining beef balls and cheese to make the other three burgers.
⏱️ 6 min - 7
Assemble the burgers with desired toppings such as dill pickle slices, thinly sliced red onion, ketchup, and mustard. Serve immediately.
⏱️ 1 min