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Smash Burgers
Crispy lacy edges, diner-style perfection. Fast and simple.
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Divide beef into 8 equal balls (2 oz each). Don't pack them tight—keep them loose.
- Heat cast iron skillet or griddle over HIGH heat until smoking hot. This is crucial.
- Place 2-4 balls on the hot surface (don't crowd). Immediately smash flat with a sturdy spatula. Press HARD for 10 seconds. Should be very thin.
- Season the top with salt and pepper AFTER smashing (not before).
- Cook until edges are brown and crispy. Flip.
- Immediately add cheese slice. Cook .
- Stack 2 patties per burger.
- Toast buns in the beef fat on the same pan. Assemble and serve immediately.
Notes
- Why season AFTER smashing: Salt draws moisture from raw meat. Salting after = better crust.
- American cheese: Melts better than anything else. This is not the time for fancy cheese.
- The smash: Press as thin as possible. The goal is maximum surface contact = maximum crust.
- Why 2 thin patties: More crust per burger. That crust is the whole point.
- Ventilation: This creates smoke. Open windows or turn on the fan.
Adapted from Serious Eats / Kenji López-Alt