Nutritional values are estimates per serving
Thin, crispy edged, impossibly juicy. The smash burger is a completely different animal to a thick patty burger — the wide surface area creates maximum caramelisation and the result is extraordinary. This is how the best burger joints do it.
A note from us
The fat content of the mince is everything here. 20% fat is non-negotiable — lean mince will give you a dry tasteless result no matter how good your technique is. Ask your butcher for 80/20 beef mince or look for it labelled as burger mince in the supermarket. American cheese is also non-negotiable for the melt — it is specifically designed to melt perfectly and nothing else replicates it. Brioche buns are our choice for richness, but potato rolls (Martin's brand if you can find them) are considered the more traditional American diner choice — slightly squishier and less sweet, they let the burger shine.
What you need 🛒
How to make it 👨🍳
Divide the beef mince into 8 equal balls of about 75g each — do NOT season yet and do NOT compact them. Loose meat smashes better.
Heat a large cast iron skillet or heavy frying pan over the highest heat possible for at least 3 minutes until smoking hot. Do not add oil — the fat from the beef is enough.
Place 2-3 beef balls in the pan with plenty of space between them. Immediately smash each one flat with a heavy spatula or burger press — press down hard and hold for 10 seconds. You want them as thin as possible, about 1cm.
Season the top of each patty generously with flaky salt and black pepper immediately after smashing.
Cook for exactly 2 minutes without touching — the edges will turn brown and crispy with lacy caramelised bits. This is exactly what you want.
Flip once. Immediately place 2 slices of American cheese on each patty. Cook for 1 minute. The cheese should be completely melted and the bottom should be deeply browned.
Stack two patties per bun — this double stack is important, it is what makes a smash burger a smash burger.
Build the burger: toasted bun base, lettuce, stacked double patty with melted cheese, diced white onion, gherkins. Add your choice of sauce. Our Burger Sauce recipe is worth making if you have not tried it yet.
Serve immediately — smash burgers do not wait.
