the perfect smash burger

I don't think there is anything I love more than a good ole smash burger. what’s so good about them? they have perfectly crisped edges, are incredibly juicy and aren’t overwhelming big. these smash burgers have all the flavors of your traditional cheeseburger; melty American cheese, crisp iceberg lettuce, minced onion cooked in burger butter and a homemade Big Mac-type sauce that is sweet, savory and tangy. the burger patties are super simple and seasoned only with a generous amount of kosher salt and freshly cracked pepper. between the simplicity of the patty, the power of salt and cooking them smashed down in a cast iron skillet, they are PACKED full of flavor!

please pardon the lighting quality of the photo; I was too anxious to eat the burger to bother with the photography

the perfect smash burger

yields: 4 servings               prep time: 30 minutes              cook time: 10 minutes


½ stick butter, melted

1 Tbsp. Worcestershire sauce

1 ½ tsp. fish sauce

1 lb. ground beef [80/20]

kosher salt

freshly cracked black pepper

4 hamburger buns

½ yellow onion, minced

4 slices of American cheese

slices of iceberg lettuce


¼ cup mayo

¼ cup ketchup

¼ cup Dijon mustard

1 tsp. minced garlic

1 Tbsp. white vinegar

¼ tsp. onion powder

pinch of white sugar, to taste


  • In a small bowl, whisk together the melted butter, Worcestershire and fish sauce.

  • Place the ground beef in a larger bowl and pour the butter mixture over the top.

  • Using a spoon or your hands, very gently mix until well combined, but don’t overwork the meat!

  • Evenly form the meat into 4 balls. Wrap each ball in plastic wrap and refrigerate for a minimum of 30 minutes.

  • In the meantime, whisk all the sauce ingredients together and refrigerate until ready to use.

  • When ready to cook, heat a large cast iron skillet over high heat for 10 minutes.

  • you want the pan to be really hot!

  • Toast your buns, cut side down, for 1-2 minutes in the skillet. Set aside.

  • Place 2 balls of meat into the skillet at a time; you want to leave room to smash them down

  • there is no need for grease or oil on the pan, the burgers will have enough fat in them

  • After 30 seconds of searing, smash them all the way down. As smashed as you can make them!

  • I find a metal spatula, or another heavy pan is good for this

  • Season the patties generously with kosher salt and freshly cracked black pepper.

  • Let them sit and cook for another 3-4 minutes.

  • Flip the patties; add about 1 Tbsp. of minced onion on top of each patty and then a slice of cheese.

  • Cook for another 1-2 minutes, until the cheese is melted.

  • Toss the remainder of the onions into the skillet and let them cook up in that burger butter for 1-2 minutes.

  • Transfer the burger patties to your toasted buns, top with more onions, lettuce and a dollop of your homemade sauce.

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