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Classic Smashed Burger
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Classic Smashed Burger

The Classic Smashed Burger is a timeless favorite that delivers everything you want in a burger—thin, crispy edges, a juicy, beefy center, and melty cheese tucked inside a soft, toasted bun. This diner-style burger is quick to make and delivers that crave-worthy sear and flavor thanks to one simple trick: smashing the patty on a hot griddle or skillet. Perfect for casual dinners, backyard cookouts, or satisfying weeknight cravings, this burger is a game changer for burger lovers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended for best flavor
  • Salt and freshly ground black pepper to taste
  • 4 slices American cheese
  • 4 soft burger buns toasted
  • 1 tbsp butter for toasting buns
  • Optional Classic Toppings:
  • Shredded lettuce
  • Tomato slices
  • Thinly sliced red onion
  • Dill pickle chips
  • Burger sauce or mayonnaise
  • Ketchup and mustard

Method
 

  1. Divide ground beef into 4 equal portions (about 4 oz each). Roll each into a loose ball—do not pack tightly. Season with a little salt and pepper.
  2. Heat a skillet or griddle over medium heat. Spread a bit of butter on the cut side of each bun and toast until golden brown. Set aside.
  3. Increase heat to high. Place beef balls on the hot surface, leaving space between them. Using a heavy spatula or burger press, firmly smash each ball down into a thin patty. Hold for 10 seconds to ensure even contact. Season again with salt and pepper.
  4. Cook patties for 2–3 minutes or until crispy and brown on the bottom. Flip, add a slice of cheese to each patty, and cook another 1–2 minutes until cheese is melted and burgers are cooked through.
  5. Spread sauce on the bottom bun, add the patty, and layer with pickles, onions, lettuce, and tomato as desired. Top with the other half of the bun.

Notes

  • Refrigerator: Store leftover cooked patties in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet or microwave. Avoid overcooking to retain juiciness.
  • Freezing: Uncooked patties can be frozen for up to 2 months. Thaw before smashing and cooking.