Extra Crispy, Extra Cheesy Smash Burgers

Prep: 5 mins

Cook: 15 mins

Difficulty: Intermediate

Servings: 4 Servings

There are times for a big, juicy pub burger — and that’s totally great. But most of the time what I’m yearning for is a thin, crispy patty with lacy edges and a perfectly melty layer of American cheese (deli-sliced, not plastic-wrapped!). All this to say, a smash burger really hits all the right notes — and I’m about to tell you why.

Ingredients

4 hamburger buns, split and buttered or spread with mayo
1 pound lean ground beef
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices American cheese
Shredded or leaf iceberg lettuce
Thinly sliced onion
Sliced tomato
Pickles
Mustard
Mayonnaise
Burger sauce

Instructions

Heat a large cast iron skillet over medium heat. Working in batches as needed, place 4 split buttered hamburger buns cut-side down in the skillet and toast until golden-brown, 1 to 2 minutes. Transfer to plates or a serving platter cut-side up.
Divide 1 pound lean ground beef into 4 portions (4 ounces each). Gently roll each one into a ball. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat the same skillet over high heat until it feels very hot when your hand hovers over it (don’t get too close!). Place 2 meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges, 2 to 3 minutes.
Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with 1 slice American cheese. Cook until the second side is browned and the cheese is melted, 1 to 2 minutes. Transfer to the 2 bottom bun halves. Repeat cooking the remaining 2 meat balls. Top the burgers with the desired toppings, close each one with a top bun, and serve immediately.