Smash Burgers
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Smash Burgers
 Thin burgers smashed in a very hot pan for crisp, lacy edges. Add to a 12-inch stainless steel, carbon steel, or cast iron skillet: 1/2 teaspoon vegetable oil Wipe it around with a paper towel. Set the skillet over medium heat and allow to preheat for about 5 minutes. gently form each portion into a cylindrical puck about 2 inches tall: 16 to 20 ounces (455 g to 570 g) ground beef, divided into four 4-ounce portions (see note) Press together just until the meat holds its shape without falling apart. Season generously on all sides with: Kosher salt and freshly ground black pepper Increase the heat under the skillet to high and heat until the skillet is smoking. Add 2 beef pucks to the skillet. With a firm, stiff metal spatula, press down on each one. Press until they are roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick. If they are hard to smash, press down on the first spatula with a second one. Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to scrape up and flip the patties one at a time. Scrape all the browned bits from the skillet. If using cheese, add it now: Cheese slices (if desired) Cook until the patties are cooked to desired doneness. That is about 30 seconds longer for medium-rare. Transfer the patties to: Four toasted burger buns Top the buns and/or patties as desired with: Toppings and condiments, as desired Close the burgers and serve immediately. Wipe out the skillet with a paper towel. Repeat the process with the remaining ground beef pucks. |
Classic Diner-Style Smashed Cheeseburgers crumb: thin smashed beef patty, hard browning The Food Lab includes “Classic Diner-Style Smashed Cheeseburgers”. J. Kenji López-Alt wrote it (2015). This book uses science to explain American cooking. It shows how burgers, fries, eggs, roasts and weeknight staples work. Differences: Both smash beef balls thin on a smoking-hot pan early in the cook. Both build a hard crust, scrape, flip and top with cheese. Popular internet smash burgers use 4-ounce balls with salt and pepper, like The Food Lab method. Kenji's onion and Fry Sauce are optional toppings, not a different burger. The thin smashed patty and hard browning stay true to the original. |
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- Smash Burgers
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- Ancestor
- Classic Diner-Style Smashed Cheeseburgers
- Source
- The Food Lab by J. Kenji López-Alt (2015)
- Differences
Both smash beef balls thin on a smoking-hot pan early in the cook. Both build a hard crust, scrape, flip and top with cheese. Popular internet smash burgers use 4-ounce balls with salt and pepper, like The Food Lab method. Kenji's onion and Fry Sauce are optional toppings, not a different burger. The thin smashed patty and hard browning stay true to the original.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Serious Eats · Smashburgers
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web writeups - Date
- Sep 2026
The Food Lab by J. Kenji López-Alt (2015).
This book uses science to explain American cooking. It shows how burgers, fries, eggs, roasts and weeknight staples work.