A smash burger is not a patty that has been pressed flat. It is a specific technique — loose beef, maximum surface contact, aggressive heat, minimum cook time — that produces a crust and a texture that a formed patty cannot replicate. Here is how to do it correctly at home.
Why You Need 80/20
The smash burger crust forms where fat renders rapidly against the hot surface and Maillard browning happens simultaneously. Less fat means less rendering, which means less spread, which means less crust. You can make a smash burger with 85/15 but it will be noticeably inferior. Do not attempt this with 90/10.
Equipment
- Cast iron skillet or flat griddle — the flat surface area matters
- A heavy flat spatula
- A second spatula or burger press to smash with
- Parchment paper squares (makes the smash cleaner)
Method
Form loose balls. Do not compress the beef. Divide ground beef into 2.5 to 3 oz loose balls. Handling them as little as possible. Compression before cooking is the enemy of the smash burger texture.
Get the pan genuinely hot. Cast iron over high heat for 3 to 4 minutes minimum. The surface should be close to its maximum temperature before the beef goes in. Add a small amount of beef tallow.
Smash immediately. Place the beef ball on the hot surface and within 10 seconds, press down hard with the flat spatula using a piece of parchment between the spatula and beef. Apply maximum pressure. Hold for 10 seconds. The patty should be thin — about 1/4 inch.
Do not touch it. Cook 90 seconds to 2 minutes undisturbed until the edges are visibly browned and crisp. Flip once.
Cheese immediately after flip. Place American cheese on the patty right after flipping. Cook 45 seconds more. The cheese should be fully melted and starting to drape over the edges.
The Build
Toasted potato bun. Yellow mustard on the top bun. Two pickles, thin sliced raw white onion, ketchup on the bottom. Two patties per burger minimum. Serve immediately — a smash burger is a hot-off-the-griddle food and does not hold well.
Our 80/20 ground beef and pre-formed hamburger patties are in the Ground Beef collection.