Description
Diner-style smash burgers with crispy lacy edges, melted American cheese, toasted brioche buns, and a creamy homemade smash sauce.
Ingredients
Scale
- 1 lb ground chuck (80/20 fat ratio)
- 4 brioche buns
- 4 slices of American cheese
- 2 tbsp unsalted butter, softened
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt
- Black pepper
- 1 cup shredded iceberg lettuce
- 1/2 white onion, finely diced
- 8–12 dill pickle chips
- Parchment paper squares
Instructions
- Prepare the smash sauce by mixing mayonnaise, mustard, smoked paprika, garlic powder, and onion powder. Refrigerate.
- Divide cold ground chuck into 4 loose balls (about 4 oz each). Keep refrigerated.
- Preheat a cast-iron skillet or griddle over medium-high heat for 5 minutes until very hot.
- Butter the cut sides of the brioche buns and toast them in the skillet until golden brown. Set aside.
- Place beef balls onto the dry, hot skillet. Cover with parchment paper and smash to 1/4 inch thickness using a press.
- Season the smashed patties with kosher salt and black pepper.
- Cook undisturbed for about 2 minutes until crispy, dark brown edges form.
- Scrape under the patty with a metal spatula and flip.
- Add a slice of American cheese and cook 30–45 seconds until melted.
- Assemble the burger: sauce, lettuce, onions, pickles, cheesy patty, and top bun.
Notes
Keep the beef very cold before smashing for best crust. Do not add oil to the pan; the dry surface creates better caramelization. Flip the burger only once to preserve the crust. Season only after smashing to keep the meat tender. Use parchment paper to prevent sticking while pressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger