Classic Diner-Style Smash Burgers
Thin, crispy-edged beef patties smashed on a screaming-hot skillet, layered with melty American cheese and a tangy burger sauce on toasted buns. The backyard and diner favorite, made at home.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
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Instructions
Stir together the mayonnaise, ketchup, mustard, and relish to make the burger sauce. Refrigerate until serving.
Divide the beef into 8 loosely packed balls (about 3 ounces each). Keep them in the fridge until the pan is hot.
Butter the cut sides of the buns and toast them in a large cast-iron skillet over medium heat until golden, about 1 minute. Set aside.
Turn the heat to high and let the skillet get very hot, about 3 minutes. Place 2 or 3 beef balls in the pan, leaving plenty of space.
Immediately press each ball flat with a sturdy metal spatula into a thin patty, about 1/4 inch thick. Season generously with salt and pepper.
Cook without moving until the edges are deeply browned and crispy, about 2 minutes. Scrape under each patty, flip, and top with a slice of cheese. Cook 1 minute more, until the beef is cooked through and the cheese melts.
Stack two patties on each bottom bun. Spread sauce on the top buns, add your toppings, and serve right away.
Tips and substitutions
- Keep the beef cold and don't overwork it. Loosely packed balls give the juiciest, most tender smash burgers.
- Place a square of parchment paper between the beef and spatula when smashing so it doesn't stick.
- For a single-patty burger, form 4 balls of 6 ounces each and cook 3 minutes on the first side.
- Ground beef should reach 160°F. Thin smash patties get there quickly once both sides are browned.
Nutrition (estimated)
| Calories | 720 |
|---|---|
| Protein | 40 g |
| Carbohydrates | 33 g |
| Fat | 47 g |
| Fiber | 2 g |
| Sodium | 1260 mg |
Per serving, based on 4 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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