Smash Burger

Nutrition · per serving

Steps

1. 1

   Preheat a heavy cast-iron pan or griddle over high heat for 3-4 minutes until very hot. Meanwhile, divide the beef mince into 4 loose balls of 75 g each without compacting them; keeping them loosely packed helps create craggy browned edges. Mix the special sauce in a small bowl by stirring together mayonnaise, ketchup, mustard, and pickle brine until smooth.

   300 g beef mince (20% fat)40 g mayonnaise15 g ketchup10 g yellow mustard5 g pickle brine
2. 2

   Split the brioche buns. Butter the cut sides lightly. Toast them in the hot pan for 30-60 seconds until golden, then set aside. A quick toast keeps the buns from turning soggy once sauced.

   2 brioche buns10 g unsalted butter
3. 3

   Place 2 beef balls onto the dry hot pan, leaving space between them. Immediately smash each one very thin with a sturdy spatula or burger press. Season with half the salt and pepper. Cook for about 1 1/2 minutes until the edges are deeply browned and the surface looks mostly dry.

   300 g beef mince (20% fat)4 g fine salt1 g black pepper
4. 4

   Scrape firmly underneath each patty to release the crust, flip, then top each with 1 slice of American cheese. Cook for 30-45 seconds more until the cheese melts and the beef is just cooked through. Repeat with the remaining 2 beef balls, using the rest of the salt, pepper, and 2 cheese slices.

   300 g beef mince (20% fat)4 g fine salt1 g black pepper4 slices (80 g) American cheese slices
5. 5

   Assemble the burgers: spread the bottom buns with the special sauce, add a little yellow mustard, then layer on the sliced onion and pickles. Stack 2 cheese-topped patties on each bun and close with the top buns. Serve immediately while the edges are crisp.

   2 brioche buns40 g dill pickles, thinly sliced30 g onion, very finely sliced10 g yellow mustard4 slices (80 g) American cheese slices

Origin & History

The smash burger is rooted in American griddle-cooking traditions, where a ball of beef is pressed onto a hot flat top to maximize browning. It became especially popular in diners and burger stands for its thin, crisp-edged patties and fast cooking. The style has since become a modern classic across the United States.