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Divide the ground beef into 8 equal portions (about 3 ounces each). Gently form each portion into a loose ball; do not overwork the meat. Season generously with kosher salt and freshly ground black pepper on all sides.

Brush the cut sides of the potato buns with melted butter. Heat a large cast-iron skillet or griddle over medium heat. Toast the buns, cut-side down, until golden brown, about 1-2 minutes. Remove and set aside.

Increase the heat of the skillet to medium-high. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, place 2-3 beef balls onto the hot skillet, ensuring they are not crowded.

Immediately place a piece of parchment paper over each beef ball and, using a sturdy spatula or burger press, firmly smash each ball down into a thin patty, about 1/4-inch thick. Cook undisturbed for 2-3 minutes until a deep brown crust forms.

Flip the patties. Immediately place a slice of American cheese on one patty, and then place a second patty directly on top of the cheese to create a double burger. Cook for another 1-2 minutes until the cheese is melted and the second side is browned.

Remove the cooked smash burgers from the skillet and transfer them to a plate. Repeat steps 3-5 with the remaining beef balls and cheese, adding more oil to the skillet as needed.

Assemble the burgers: Spread desired condiments (ketchup, mustard, mayonnaise) on the toasted buns. Layer with lettuce, tomato, red onion, pickle slices, and the cheesy smash burger patties. Serve immediately.


Divide the ground beef into 8 equal portions (about 3 ounces each). Gently form each portion into a loose ball; do not overwork the meat. Season generously with kosher salt and freshly ground black pepper on all sides.

Brush the cut sides of the potato buns with melted butter. Heat a large cast-iron skillet or griddle over medium heat. Toast the buns, cut-side down, until golden brown, about 1-2 minutes. Remove and set aside.

Increase the heat of the skillet to medium-high. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, place 2-3 beef balls onto the hot skillet, ensuring they are not crowded.

Immediately place a piece of parchment paper over each beef ball and, using a sturdy spatula or burger press, firmly smash each ball down into a thin patty, about 1/4-inch thick. Cook undisturbed for 2-3 minutes until a deep brown crust forms.

Flip the patties. Immediately place a slice of American cheese on one patty, and then place a second patty directly on top of the cheese to create a double burger. Cook for another 1-2 minutes until the cheese is melted and the second side is browned.

Remove the cooked smash burgers from the skillet and transfer them to a plate. Repeat steps 3-5 with the remaining beef balls and cheese, adding more oil to the skillet as needed.

Assemble the burgers: Spread desired condiments (ketchup, mustard, mayonnaise) on the toasted buns. Layer with lettuce, tomato, red onion, pickle slices, and the cheesy smash burger patties. Serve immediately.
