Juicy Homemade Ground Beef Smash Burgers

image of fresh ground beef salt pepper cheese cheddar American burger buns lettuce tomato onion pickles avocado mayo ketchup mustard pickle relish paprika arranged in clear glass bowls on white marble counter with rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Juicy Homemade Ground Beef Smash Burgers

Indulge in the ultimate diner-style experience with these crispy, juicy homemade ground beef smash burgers, made with 80/20 ground beef and a sizzling high-heat technique that locks in flavors and creates those coveted lacy edges.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 900

Ingredients Equipment Method Notes

Ingredients

Meat Mixture

2 lbs 2 lbs 80/20 ground beef, straight from the fridge

Seasoning

Coarse Kosher salt to taste, approximately 1 tsp total
Freshly cracked black pepper to taste, approximately ½ tsp total

Cheese and Buns

8-12 slices 8-12 slices American cheese or sharp cheddar
8-12 8-12 potato rolls or classic white burger buns

Fixings

Sliced red onion
Crisp lettuce
Dill-pickle chips
Sliced tomatoes

Sauce

2 tbsp 2 tbsp mayonnaise
2 tbsp 2 tbsp ketchup
1 tsp 1 tsp mustard
1 tsp 1 tsp Worcestershire sauce
1 tbsp 1 tbsp pickle relish

Cooking

1 tsp 1 tsp neutral oil (like canola or vegetable)
lightly buttered for toasting

Equipment

Cast iron skillet or flat-top griddle
Sturdy metal spatula or burger press
Sheet pan
Parchment Paper or Plastic Wrap

Method

Prepare the Beef

Take the 2 lbs of 80/20 ground beef straight from the fridge. Do not season it yet! Form the beef into loose balls, about 2.5 to 3 ounces each (roughly the size of a golf ball). You should get about 12-14 balls. Place them on a sheet pan lightly lined with parchment paper and keep them chilled until ready.
Preheat your cast iron skillet or griddle over high heat until ripping hot, about 10-15 minutes. Add 1 tsp of neutral oil, swirling to coat.
Lightly butter the insides of the buns and place them face down on the hot griddle for about 30 seconds until golden. Remove and set aside.

Smash and Cook

Place 2-3 beef balls onto the hot griddle, leaving space. Place parchment paper or plastic wrap over each, press firmly with a spatula or burger press for 10 seconds until 1/4 inch thick. Remove paper.
Sprinkle generously with salt and pepper. Cook undisturbed for 60-90 seconds until deep brown crust and lacy edges.
Flip patties, scraping crust. Place 1-2 slices of cheese on each. Optionally, cover with a lid and splash water for 30 seconds to melt cheese via steam.
Once cheese is melted, stack patties on toasted buns (double or triple for substantial burgers). Add toppings and sauce. Serve immediately.

Notes

For best results, ensure high heat to achieve Maillard reaction. Variations: Add shaved onions before smashing, or spice with chili flakes. Store cooked patties in fridge up to 3 days; reheat in skillet. Uncooked balls can be prepped 12 hours ahead. Per serving (double burger): approx. 900 calories, 50g protein, 55g fat, 50g carbs.